I decided to settle in for a classic- The Dense Chocolate Loaf Cake. According to Ak, Nothing beats a Brown, unadulterated chocolate cake. The chocolate chapter in Nigella’s book also begins with this cake- she thinks this cake is the essence of all that is desirable in chocolate.
Special Instructions: I would use a little less sugar and little more chocolate
1 teaspoon baking powder (Nigella uses 1 teaspoon bicarbonate of soda)
225 g butter (preferable unsalted)
375 g m muscovado sugar
2 eggs, beaten
100 g dark chocolate, melted
250 ml boiling water
1 teaspoon vanilla essence
2 Tablespoon Cocoa Powder (optional)
½ cup chocolate chips (optional)
Loaf tin 23x13x7 cm (I actually found one in the kitchen, that was just a cm short in height!)
Preheat the oven to 190 degrees C. Line the loaf tin with greaseproof baking paper. Cream the butter and sugar together, with a wooden spoon or with a hand held mixer. Add the beaten eggs and vanilla. Then, fold in the molten chocolate, slightly cooled. Do not overmix. Add the flour+baking powder+cocoa, slowly, along with the boiling water until you get a smooth, liquidy batter. (I add the cocoa and chocolate chips, for that added chocolaty feeling!) Pour into the tin and bake for 30 minutes. Turn the oven down to 170 degrees C, and bake for another 15. The cake is slightly damp, so the cake tester will not turn out completely clean. Let it cool completely before taking it out of the tin.
p.s. I used lesser baking powder- I should have checked prior to starting. It might be advisable to use about 2 teaspoons baking powder or better still- just use baking soda instead!
Also, I was slightly cautious, since the tin was a cm shorter in height, than the specified tin- I saved some batter and made 3 muffins instead. Could have avoided that- and maybe I would have got that perfect height.
About Me: Architect by Qualification.
Design Communications Consultant by Profession.
Baker/Cook, purely by chance. Absolute Serendipity.