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Spiced Chocolate Ripple Loaf

Enjoy a delicious desert!


  • 125g PHILADELPHIA Block Cream Cheese, softened

  • 75g butter, softened

  • ¾ cup caster sugar

  • 3 eggs, lightly beaten

  • 2 teaspoons vanilla

  • 11⁄3 cups SR flour

  • ½ teaspoon baking powder

  • 200g CADBURY Milk Baking Chocolate, broken into pieces

  • 25g butter, extra, softened

  • 1¼ teaspoons mixed spice

  • Topping

  • 100g CADBURY Milk Baking Chocolate, extra, roughly chopped


  • 1.

    Conbine the PHILLY, 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.

  • 2.

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

  • 3.

    Spoon one quarter of the PHILLY 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.

  • 4.

    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.


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

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