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  • Sarah Rainey

Chocolate loaf cake

In my first book, Three Ingredient Baking, there's a recipe for ice cream bread... which is technically a cake made from a whole tub of melted vanilla ice cream and sprinkles. This is essentially the same idea, but baked into a sweet chocolate-chip loaf. With just three ingredients, it's tons easier than a complicated chocolate cake - but hits the same spot when it comes to those cravings. You are WELCOME.

Serves 8-10


1 litre chocolate ice cream

200g self-raising flour

100g chocolate chips


Take the ice cream out of the freezer around an hour before you begin, to allow it to melt and get to room temperature.

Preheat the oven to 200C (fan 180C) and grease and line a 1lb loaf tin.

Pour the melted ice cream into a large bowl and stir well. Use a metal spoon to fold in the flour, a third at a time, and finally mix in the chocolate chips.

Tip the batter into the prepared tin and bake for 45 minutes, until a skewer inserted into the middle of the cake comes out clean.

Allow to cool completely in the tin before turning out. It’ll keep for 3-4 days in an airtight container.

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