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Adam Liaw’s chocolate loaf with vanilla cream

Adam Liaw
Adam Liaw

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Chocolate loaf with vanilla cream.
Chocolate loaf with vanilla cream.William Meppem

One of the benefits of a little bake is that it won’t hang around for long. So instead of buttery icing, a good dollop of vanilla cream is a great accompaniment for a cake that’s only going to last a day or two.

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Ingredients

  • 50g butter

  • 200g caster sugar

  • 75ml vegetable oil

  • 125ml milk

  • 1 egg

  • 150g (1 cup) plain flour

  • 50g (½ cup) Dutch-process cocoa powder, plus extra for dusting

  • 2 tsp baking powder

  • ½ tsp salt

Vanilla cream

  • 300ml thickened cream

  • 50g icing sugar

  • 1 tsp vanilla extract

Method

  1. Step 1

    Heat your oven to 160C fan-forced(180C conventional). Grease and line a 1.2-litre loaf tin. Using a stand mixer fitted with the paddle attachment, cream the butter and sugar together for about 5 minutes. Add the vegetable oil, milk and egg and mix to combine.

  2. Step 2

    Sift the flour, cocoa, baking powder and salt into a separate bowl. Add to the wet ingredients and mix on low speed until just combined. Add 80ml of boiling water and mix for about 30 seconds to combine.

  3. Step 3

    Transfer to the loaf tin and bake for 30-35 minutes, until a skewer inserted into the cake comes out clean. Allow to cool for a few minutes in the tin, then turn out onto a rack to cool completely.

  4. Step 4

    For the vanilla cream, whip the cream, icing sugar and vanilla extract to soft peaks and transfer to a piping bag fitted with a large round nozzle. Refrigerate until ready to serve.

  5. Step 5

    To serve, pipe the cream very generously over the top of the loaf, dust with a little extra cocoa powder and serve with extra cream.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-chocolate-loaf-with-vanilla-cream-20230904-p5e1va.html