The Ultimate Dark Chocolate Loaf Cake

Another day, another recipe constellating on chocolate. This one takes shape in the familiar comfort of a loaf cake, just the very sight of which is restorative enough to put the world to rights, even at such grim times.

My recipe is inspired by and (significantly) adapted from Nigella Lawson’s Dense Chocolate Loaf Cake. It’s much less sweeter; more moist than dense; and just as intensely-rich as you could hope for when taking the time to bake a cake of this nature!


Ingredients:

  • 1 cup soft butter
  • 1 cup maida
  • 1 cup brown sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 eggs, beaten
  • 100 gm dark chocolate, melted
  • 1/2 cup hot espresso (or hot coffee) + 1/2 cup boiling water
  • 1 tsp baking soda
  • 1 tsp vanilla extract

Method:

  • Pre-heat the oven to 180°C; line a 9×5-inch loaf pan with baking parchment, greasing well.
  • Sift the flour, baking soda and cocoa powder in a mixing bowl, whisk well to combine and set aside.
  • Cream the butter and sugar in a separate bowl until light and fluffy (I find that using an electric hand-held mixer works best); next, beat in the eggs and vanilla extract.
  • Fold in the melted chocolate (make sure it’s slightly cool) until combined well. But don’t over-mix!
  • Fold in the dry ingredients (the mixture of flour, cocoa powder and baking soda) into the liquid mixture in batches, alternating with the hot coffee & boiling water.
  • Your final batter will be smooth and relatively runny. Pour it into the pan and bake for 30 minutes, after which time turn the oven down to 160°C and bake for another 12 minutes or so. It’s a bit difficult to test for doneness with this recipe, as the slightly squidgy texture of the cake means that an inserted toothpick won’t come out completely clean. As tempting as it is to tuck in straight away, leave the loaf pan to completely cool down on a wire rack.

In fact, if you can hold off, do wait a day before cutting a slice as this is definitely one of those cakes which are tastier the next day.

Why you ask?

Well, cakes which are left alone to sit a day, have a much more even distribution of moisture with a richer bloom of flavour. In this case, the intense gratification from waiting a day, is definitely worth more than the instant gratification from tucking straight in!


I’d love to hear from you! Do let me know if you try this recipe – leave a comment below; and tag me in your delicious creations on Instagram @the_foodiediaries.

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