Re-bake: Jamie Oliver's Easy Chocolate Cake and an Award
Makes an 8x4-inch cake
  • 200 grams (1 3/5 cups) plain flour
  • 1 teaspoon baking powder
  • 200 grams (1¾ sticks) unsalted butter, at room temperature
  • 150 grams caster sugar (5/8 cup) / brown sugar (3/4 cup)
  • 2 large eggs
  • 1 teaspoon vanilla extract / vanilla paste
  • 3 tablespoons cocoa powder, dissolved in a little hot water to form a smooth paste
  • 100 grams (3/4 cup) semi-sweet chocolate chips (optional)
  1. Preheat the oven to 170 degrees Celsius. Grease and line the bottom of a 8 x 4-inch loaf tin.
  2. Measure plain flour and baking powder in a small bowl. Stir with a fork / spoon / whisk to mix them altogether. Set aside.
  3. Place the softened butter and sugar in a large mixing bowl. Beat, with an electric mixer, for 5 minutes, scrapping the sides down occasionally. Add in the eggs, one at a time, beating well after each addition. Beat in the vanilla extract, followed by the cocoa paste.
  4. Sift in the flour mixture in two batches and fold the flour in gently. Fold in the chocolate chips if using.
  5. Transfer the batter into the loaf tin and bake for 35 - 45 minutes until a skewer inserted into the centre of the loaf comes out clean. Let the cake cool completely in the tin.
  6. Turn the cake out and peel off the parchment paper. Turn the cake right side up. Slice and serve!
Naggy Notes
- Adapted from an old TV series of Jamie Oliver
Recipe by Foodie Baker at