Date and Walnut Chocolate Loaf

Preparation info

    • Difficulty


Appears in

Classic Scots Cookery

Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

This is a moist, full-flavoured cake made in a loaf tin so that the slices resemble dark chocolate bread.

Cook’s Tip: It’s made using the quick sponge method (see Vanilla Butter Sponge). Mixing the cocoa powder with boiling water releases the cocoa flavour.


  • 25 g (1 oz) best quality cocoa powder
  • 3 tablespoons boiling water<


Preheat the oven to 350°F/180°C/Gas 4.

Line 20 x 10 cm (8 x 4