Wednesday, 30 October 2013

Nigella's Dense Chocolate Loaf Cake

Hello everyone! I have got more cakey loveliness to share with you today, in the form of a dark, dense, devilish little loaf. This particular recipe is from Nigella Lawson's 'How To Be A Domestic Goddess' book and it's an absolute cracker. This is another recipe I tried out while making treats for my university friends, therefore, once again I apologise for the student-chic saucepan-cum-mixing bowl in the pictures! Uni life. I can confirm it went down very well indeed, so well that it was all gone in one sitting!

I brewed up some Twinings Earl Grey to drink with it, the lemony flavour was a nice zingy contrast to the rich chocolately cake. It's an extremely wet cake mix, but that's exactly what creates the cake's delicious moist texture. And don't fret if the cake collapses in the middle, Nigella says that's exactly what it's supposed to do!

Ingredients (Serves 8)

225g/8oz Unsalted Butter/Stork
275g/9.5oz Brown Sugar
2 Large Eggs
1 Teaspoon Vanilla Extract
100g/3.5oz Dark Chocolate, melted
170g/6oz Self-Raising Flour
200ml Boiling Water

Method (Takes about 60 mins)

1. Pre-heat the oven to 190c/gas 5. Carefully line a loaf tin (8 x 21cm/9 x 5 inch) with grease proof paper. Take your time with this - this is a very wet cake so you don't want it to escape! Melt your chocolate and put to one side. 

2. Cream the butter and sugar with a wooden spoon or electric hand whisk. Add the vanilla extract and eggs one at a time, and beat thoroughly. 

3. Fold in the melted and now slightly cooled chocolate. Blend carefully, making sure you don't over beat, a nice smooth batter is the aim.

4. Add the flour spoonful by spoonful, beating as you go. Then add the boiling water and gently combine until you have a smooth, thin batter. Pour in to your prepared loaf tin and bake for 30 minutes.

5. After 30 minutes, turn the oven down to 170c and cook for an extra 15 minutes. (Don't trust the skewer test here, the cake is supposed to be a bit gooey inside so it won't come out clean!)

6. Remove from the oven and leave it to cool in its tin. It will look like this when it comes out...

But it will look like this after a few minutes!

There's that sinkage that Nigella warned about! It's a really dense, damp cake so this is what should happen.

I can't recommend this recipe enough! Once again it's dead easy, pretty inexpensive and a lovely alternative to a normal chocolate sponge or fudge cake. It's almost like a chocolate pudding rather than a cake. When I try this again I will make sure that I have some good quality vanilla ice cream in and serve it slightly warm with a scoop. 

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