Chocolate snacking loaf

SERVES 8-12 (MAKES 2 LOAVES)

280g chocolate, minimum 50% cocoa solids, chopped

480ml buttermilk

280g plain or 310g gluten-free flour, plus extra for the tin

60g Dutch-process cocoa powder, plus extra for the tin 1¼tsp baking powder

¼tsp baking soda

340g unsalted butter

200g granulated sugar

200g coconut sugar or dark brown sugar

5 large eggs

2 x 21.5cm x 11cm loaf tins Preheat the oven to 165C/325F/ Gas 3 with the rack set in the middle. Grease the 2 loaf tins and coat lightly with a mixture of cocoa and flour. Tap to release any excess cocoa and flour.

Place 170g of the chocolate (a little more than half) in a heatproof bowl. Bring the buttermilk to a simmer in a small saucepan over a medium heat. Pour over the chocolate in the bowl and set aside until melted; whisk together until smooth and allow to cool to room temperature.

Meanwhile, whisk together the flour, cocoa powder, baking powder and baking soda in a bowl. Beat the butter and sugars together in an electric mixer fitted with the paddle attachment on a medium speed for around 5 minutes, until light and fluffy, scraping down the bowl halfway through. Add the eggs one at a time, mixing well after each addition (the eggs may look slightly curdled – don’t worry, this is normal, keep beating). Add the flour mixture one-third at a time, alternating with the chocolate mixture, and stir gently everything until completely combined. Stir in the remaining 110g of chopped chocolate to the mixture.

Transfer the mixture to the prepared tins and bake the loaves on the middle rack for around 1 hour, until a toothpick inserted in the centre comes out with just a few crumbs. Be careful not to overbake the loaves; you want the inside to still be moist. Allow to cool completely on a rack before turning out.