For a non-chocoholic, I bake too many chocolate cakes. I have tried four of Nigella’s baking recipes so far. Her Banana Bread is awesome. In fact, the first time I made it, I switched the quantities of baking powder and soda and to my utter surprise, the bread was still not ruined! It was just moister and more like a banana cake than a bread. Next, I tried the Quadruple Chocolate Loaf Cake. I think most people will like it and it is very moist, but just too chocolatey for me. Then came the Clementine Cake. I had read so many good reviews (and just one bad one) about it and it seemed like a very cool recipe. But sadly again, I didn’t like it. May be because it has too many eggs in it.
Anyhow, even with a 1/3 probability of liking it, I still decided to try Lawson’s Dense Chocolate Loaf Cake from my recently acquired copy of controversially-titled “How to be a Domestic Goddess”. The book has a very nice picture of this cake and I had all the ingredients at home, so I thought why not? And I am glad I did..it’s an easy and very tasty cake with the perfect amount of chocolate and is not too sweet. So here’s the recipe.
- Unsalted butter, 2 sticks or 1 cup
- Dark brown sugar, 1 + 2/3 cups
- 2 large eggs
- Vanilla extract, 1 teaspoon
- Bittersweet chocolate, 4 oz
- All-purpose flour, 1 + 1/3 cups
- Baking soda, 1 teaspoon
- Boiling water, 1 cup + 2 tablespoons
- Take all the ingredients out of the fridge and bring them to room temperature.
- Pre-heat the oven to 375 deg F and grease the cake pan.
- Cream the butter and sugar with a wooden spoon or use an electric mixer if you have one.
- Melt the chocolate. I used Ghiradelli chocolate chips and just put them in the microwave on medium for 2 minutes.
- Beat the eggs in another bowl and then add them along with the vanilla extract to the creamed mixture. Beat everything well till combined.
- Fold in the slightly cooled melted chocolate, but do not over-mix.
- Combine the flour and the baking soda in a separate bowl.
- Then add the flour + soda combination and boiling water to the chocolate mix in alternate spoonfuls i.e. add a spoonful of flour and mix; then add a spoon of water and mix. Repeat. The batter will be quite runny by the end of it.
- Pour into the cake pan and bake for 30 minutes at 375 deg F.
- Then turn down the oven to 325 deg F and bake for another 15 minutes.
- Take out the cake and let it cool down. Since this is a slightly moist cake, you won’t get a clean skewer if you insert one.
- Let it cool before turning it out of the pan.
P.S. Nigella suggests baking it in a 9 x 5 – inch loaf pan, but
I don’t own one and it tasted yummy even out of a round cake pan 🙂