Spiced Chocolate Ripple Loaf

Cook Time 1 hour and 30 minutes

Servings 10


125g cream cheese, softened
75g butter, softened
¾ cup caster sugar
3 eggs, lightly beaten
2 tsp vanilla
1 1⁄3 cups self raising flour
½ tsp baking powder
200g milk chocolate, broken into pieces
25g butter, extra, softened
1¼ tsp mixed spice

100g milk chocolate, extra, roughly chopped

TIP: When it comes to spreading the chocolate layer over the cake mixture, don’t delay! It firms quickly as it cools.


Combine the cream cheese, butter, sugar, eggs and vanilla in a mixing bowl. Stir in the sifted flour and baking powder and mix with an electric mixer until smooth and pale in colour.

Combine the chocolate, extra butter and spice in a bowl over simmering water. Stir until the chocolate has melted.

Spoon one quarter of the cream cheese mixture into the base of a greased 21cm x 11cm loaf pan. Spread one third of the melted chocolate over the cake mixture. Repeat layers, finishing with a layer of the cake mixture. Sprinkle with extra chopped chocolate.

Bake in a moderate oven 180°C for 1 hour or until cooked when tested. Stand for 10 minutes before turning out onto a wire rack. Cool.


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