I made this lovelychocolate loaf caketoday for my teacher. I used dairy products (such as milk and butter) which were interesting to work with because I’ve a milk allergy and so I usually only use dairy-free spread and milk. I hope she’ll like it!

You’ll need:

• 75g soft butter, plus extra for greasing
• 150g caster sugar
• 3 eggs
• 150g self-raising flour
• 75g ground almonds
• ½ tsp baking powder
• 100 ml milk
• 4 Tbsp cocoa powder
• 50g plain chocolate chip or chunks
• For decorating: white and dark chocolate chips

How to make the cake:

1. Heat the oven to 160C. Grease and line a medium size loaf tin.
2. Mix the flour, baking powder and cocoa in a bowl. Fold in the almond.
3. In a large mixing bowl, beat the butter, using an electric whisk, until light and fluffy. Add the eggs, one by one, then the flour mixture.
4. Stir in the chocolate chips, then spoon the batter into the tin.
5.  Bake for 45-50 mins until golden. Ask an adult to do a skewer-test – if it comes out clean, it’s ready.
6. Cool the cake in the tin for 10 minutes, then move to a wire-rack.
To decorate:melt the chocolate chips in two separate glass bowls over simmering water or in the microwave, then using a spoon, drizzle the chocolate sauces over the cake, creating a marble pattern.
7. Let the chocolate set before slicing.