Roasted Cocoa Nib Loaf Cake Recipe

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Perfect pantry baking! Every chef has a repertoire of those fail-proof/no-fuss recipes… this is one of those. This batter is perfect to mix with scraps of fruits, nuts, berries, chocolate, you name it. It’s so easy to make and moist beyond belief, enjoy!


  • 230g Butter
  • 300g Caster sugar
  • 180g Whole eggs
  • 250g All-purpose flour 
  • 10g Vanilla extract 
  • 15g Baking powder
  • 100g Water
  • 150g Roasted cocoa nibs


  1. Melt the butter in a bowl and add the rest of the ingredients. Whisk until combined.
  2. Pour the batter into a loaf pan and bake at 175-180 C for 40-45 min or until a cake tester comes out dry.
  3. Leave to rest for 10 minutes before removing from the tin, and enjoy!

This recipe was kindly provided by Gustaf Mabrouk, a pastry chef and chocolate maker from Sweden who became the UIBC world confectioner in 2019. To learn some of his expert chocolate techniques from tempering chocolate to making your own ganache or pralines, check out his online courses here.

This recipe is a part of the Great #ChocolateBakeoff! For the next few weeks, we at Cacao Magazine want you to bake your signature chocolate bake using your favourite chocolate and join us for The Great Chocolate Bake Off! ⁠

Post it on Instagram using the hashtag #ChocolateBakeoff and tag us (@readcacao). We’ll be sharing all recipes in our stories and post our favourite recipes on the website! We’ll share which chocolate you used so people interested in the recipe can help support the chocolate makers.⁠

At the end of all of this, we’ll put the recipes to a peoples vote – the overall favourite recipe will win a year’s worth of Cacao Magazine’s (starting with Issue 3 when it comes out)!

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