Chocolate chip teabread difficulty ** #31

Cuts into: 8

Preparing time: 20 minutes

Cooking time: 50 minutes

Ingredients:

• 125 g slightly salted butter
• 125 g light muscovado sugar
• 2 eggs 
• 125 g self-raising flour
• 25 g cocoa powder
• 150 g milk chocolate, chopped into pieces 

For the buttercream

• 50 g milk chocolate, broken into pieces
• 50 g unsalted butter 
• 75 g golden icing sugar 

1. Beat together the butte, sugar, eggs, flour and cocoa powder in a bowl until smooth and creamy 
2. Add 125 g of the chopped chocolate to the bowl 
3. Mix well
4. Spoon the mixture into a greased and lined 500 g or 740 ml loaf tin and level the surface 
5. Bake in a preheated oven, 160 C (325 F),Gas Mark 3 for about 50 minutes 
6. Loosen the cream at the ends and transfer to a wire rack 
7. Peel off the lining paper and leave to cool 
8. Make the buttercream 
9. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water (don't let the base of the bowl touch the water)
10. Meanwhile, beat together the butter and icing sugar in a bowl until pale and creamy 
11. Beat in the melted chocolate 
12. Spread over the top of the cake and scatter with the reserved chopped chocolate 
13. Have a nice meal! :-)