Chocolate loaf cake

Method

• step 1

  Heat the oven to 160C/fan 140C/gas 3. Butter a 900g loaf tin and line with a long strip of baking paper, leaving the ends overhanging (this will help you remove the loaf later).

  

• step 2

  Whisk together the butter and sugar with an electric whisk until pale, then add the eggs, one at a time, beating well between each addition.

  

• step 3

  Fold in the flour, baking powder, espresso, cocoa, chocolate chunks and chilli flakes.

  

• step 4

  Scrape the batter into the tin and bake for 50-55 minutes or until a skewer inserted into the middle comes out clean. Cool in the tin.

  

• step 5

  For the ganache, heat the cream in a small pan with the espresso over a low heat until just steaming.

  

• step 6

  Tip the chocolate into a heatproof bowl, pour over the warm cream mixture and let it stand for 30 seconds.

  

• step 7

  Mix until smooth and glossy. Stir in the chilli powder, taste and add a pinch more, if you like.

  

• step 8

  Cool until thick but still spoonable, then spoon over the cake, letting some ganache drip down the sides.

  

• step 9

  Leave to set for 15 minutes, scatter with a few more chilli flakes and a pinch of sea salt flakes, if using, then slice.