"Quadruple Chocolate Loaf Cake"
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Nigella Lawson rocks.Tonight we had her "Quadruple Chocolate Loaf cake". I made it this afternoon, and not only was it a snap to put together but it's sinfully luscious. If you love chocolate cake, give this one a try.
Here's the recipe:
Ingredients
Cake:1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup cocoa
1 1/3 cups sugar
1 1/2 sticks soft unsalted butter
2 eggs
1 tablespoon good-quality vanilla extract
1/3 cup sour cream
1/2 cup boiling water
1 cup semisweet chocolate chips or morselsSyrup:
1 teaspoon cocoa
1/2 cup water
1/2 cup sugar1-ounce dark chocolate (from a thick bar if possible), cut into splinters of varying thickness, for garnish
Special equipment: 2-pound loaf tin (approximately 9 1/2 by 4 1/2 by 3 inches deep), lined with greased foil, pressed into the corners and with some overhang at the top. Alternatively, substitute a silicon loaf tin, no foil lining necessary.
Directions
Take whatever you need out of the refrigerator so that all ingredients can come room temperature.
Preheat the oven to 325 degrees F, putting in a baking sheet as you do so.
Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream into the processor and blitz until a smooth, satiny brown batter. Scrape down with a rubber spatula and process again while pouring the boiling water down the funnel. Switch it off, then remove the lid and the well-scraped double-bladed knife and, still using your rubber spatula, stir in the chocolate chips or morsels.
Scrape and pour the batter into the prepared loaf tin and put into the oven, cooking for about 1 hour {it took about 8-10 minutes longer than an hour for me}. When ready, the loaf will be risen and split down the middle and a cake-tester will pretty well come out clean.
Not long before the cake is due out of the oven (when it has had about 45 to 50 minutes), put the syrup ingredients of cocoa, water and sugar into a small saucepan and boil for about 5 minutes, to give a thick syrup.
Take the cake out of the oven and sit it on a cooling rack, still in the tin, and pierce here and there with a cake tester. Pour the syrup over the cake.
Let the cake become completely cold and then slip out of its tin, removing the foil as you do so. Sit on an oblong or other plate. Sprinkle the chocolate splinters over the top of the sticky surface of the cake.
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mmmmmmm…. Chocolate cake. Now you have me wanting chocolate cake.
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Gonna have to try this one; looks good!
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Sinfully lucious is right! About 100 grams of fat per serving! But delicious. Definitely seems very straightforward and not much room for error. I do like silicone bakeware, great suggestion. Lining a regular pan with waxed paper (grease pan first) and letting the paper hang over works also.
