A moist loaf cake with a smooth texture and a delicious flavour. If you can stop yourself from demolishing it straight away, it will keep well for a few days. Perfect with a cuppa.
165mlkefir, buttermilk, sour milk or watered down yoghurt
Instructions
Turn the oven on to 180℃ (160℃ fan, 350℉, Gas 4).
Melt the butter in a large saucepan over a gentle heat.
As soon as it's melted, turn the heat off and add the chocolate and sugars. Leave for a couple of minutes for the chocolate to melt, then stir everything together.
Add the eggs and vanilla extract and beat the mixture with a wooden spoon until it's smooth and glossy.
Sift in the flour, baking powder, Horlicks and salt. Use a large mesh sieve and discard any particularly big pieces of bran left in it.
Stir until just incorporated, then add the sour milk, buttermilk or kefir and stir again.
Scrap into a greased 900g (2lb) silicone loaf mould or lined tin and bake for 50 to 55 minutes or until the top is firm to the touch, the loaf has shrunk away from the sides and an inserted skewer comes out clean.
Leave to cool for ten minutes or so, then turn out onto a wire rack to cool completely.
Notes
Because the cake is in the oven such a long time, it's best to place a piece of baking paper or foil over the top of the cake to stop it burning.For an additional chocolate fix, try adding 50g of milk chocolate chips to the batter along with the kefir.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.