S'Mores Chocolate Loaf Cake
Servings: 10 slices
Ingredients
Cake:
- 190g (1½ cups) spelt flour (see note 1)
- 50g (½ cup) cocoa powder
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 170g (¾ cup) butter (softened)
- 200g (1 cup) sugar
- 3 eggs (large)
- 2 tsp vanilla extract
- 80g (⅓ cup) Greek yoghurt (see note 2)
- 80ml (⅓ cup) buttermilk (see note 3)
Filling & Topping:
- 100g (3½ oz) chocolate chunks or chips
- 100g (3½ oz) graham crackers / cookies (crushed - save 20g for the topping)
- 50g (1 cup) mini marshmallows (extra for the top)
Instructions
Cake:
- Preheat your oven to 175°C (350°F).
- Grease and flour a 9x5-inch (23cm x 13cm) loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Add the dry ingredients in three additions, alternating with the yoghurt and buttermilk. Start and end with the dry mixture. Mix each addition just until combined (don’t over-mix).
- Pour half of the batter into the prepared pan.
- Break the chocolate into squares, cut it into chunks, or use chocolate chips. Set aside about a quarter for the topping.
- Evenly place the squares or sprinkle the chocolate on top of the batter, along with the crushed graham crackers (remember to retain some for the topping), and mini marshmallows.
- Top with the remaining batter.
- Bake for 50–60 minutes, or until a toothpick inserted into the centre comes out clean. The cake should be well-risen and set.
- Scatter a few more mini marshmallows over the top of the cake about 5 minutes before the baking time is up, allowing them to melt without burning.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Topping:
- Melt the retained chocolate.
- Drizzle it over the top of the cake.
- Sprinkle over the retained cookie crumbs.
- Slice and enjoy!
Notes
I have converted metric measurements (grams and ML) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.
- Flour: You can use all-purpose (plain) flour instead of spelt. Use the same amount.
- Yoghurt: Sour cream can be used in place of Greek yoghurt.
- Buttermilk: If you don’t have buttermilk, mix 1½ teaspoons of lemon juice or vinegar with 80ml (⅓ cup) milk. Let it sit for 5–10 minutes before using.
