February 13, 2016 by dgarnett2013
Dense chocolate loaf Cake: by Nigella Lawson from Genius Recipes by Kristen Miglore
Makes 8 – 10 slices
- 225g soft, unsalted butter
- 375g dark muscovado sugar
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 100g best bittersweet chocolate, melted
- 200g plain flour
- 1 tsp baking soda
- 250ml boiling water
Preheat the oven to 190℃. Put a baking sheet on a lower rack in case of sticky drips later. Grease a 23cm x 13cm loaf pan and line with parchment paper (v. important, as this is a very damp cake).
Cream the butter and sugar together with an electric mixer, then add the eggs and vanilla, beating in well.
Fold in the melted and slightly cooled chocolate, taking care to blend well but being careful not to overbeat. You want the ingredients combined. You don’t want a light, airy mass.
Mix the flour and baking soda and gently add the flour mixture to the batter, alternately spoon by spoon with the boiling water until you have a smooth and fairly liquid batter.
Pour into the lined loaf pan. don’t overfill (use excess for cupcakes). Bake for 30 mins.
Turn the oven down to 170℃ and bake for another 15 mins (do not over bake). The cake will still be a bit squiggly inside, so a cake skewer won’t come out completely clean.
Place the loaf pan on a rack and leave it to get completely cold before turning it out (or you can leave it for a day or so, to improve, like gingerbread). It will sink in the middle – because it is such a dense, damp cake.
Serve with creme fraiche.
Made and decorated by Rose and Charlie, who then decorated himself with paints before giving himself a bath.