Written by Geoff Cooper on August 31, 2014 in Cakes
This was the second loaf in my one day baking blitz. I found it on Nigella’s website, I also found a video on Youtube, so I was able to watch how she made it. Often searching for a video to match a recipe is a good idea, and it gives an indication of how simple, or not, a particular recipe will be to follow.
Once again my patience wore thin, and I sprinkled the flaked chocolate on the top a bit too soon, so it melted into a firm crust, but that was an aesthetic error, rather than a taste error. The cake itself, with the cocoa powder, chocolate chips, and the chocolate drizzled in after cooking, seeping into the skewered holes, make this a really tasty morsel, for lovers of chocolate.
Quadruple Chocolate Loaf Cake
Ingredients for the cake
200 grams plain flour
½ teaspoon bicarbonate of soda
50 grams cocoa powder
275 grams caster sugar
175 grams soft unsalted butter
2 large eggs
1 tablespoon vanilla extract
80 ml sour cream
125 ml boiling water
175 grams dark chocolate chips (unless you prefer milk)
for the syrup
1 teaspoon cocoa powder
125 ml water
100 grams caster sugar
25 grams dark chocolate (from a thick bar)
Method
Take whatever you need out of the fridge so that all ingredients can come to room temperature.
Preheat the oven to gas mark 3/170°C/325ºF, putting in a baking sheet as you do so, and line a 900g / 2lb loaf tin (mine measures 21 x 11cm and 7.5cm deep / 9½ x 4½ inches and 3 inches deep and the cooking times are based on that) with greased foil – making sure there are no tears – and leave an overhang all round. Or use a silicon tin.
Put the flour, bicarb, cocoa, sugar, butter, eggs, vanilla and sour cream into the processor and blitz till 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 this beautiful batter into the prepared loaf tin and slide into the oven, cooking for about 1 hour. When it’s ready, the loaf will be risen and split down the middle and a cake-tester, or a fine skewer, will pretty well come out clean. But this is a damp cake so don’t be alarmed at a bit of stickiness in evidence; rather, greet it.
Not long before the cake is due out of the oven – say when it’s had about 45-50 minutes – put the syrup ingredients of cocoa, water and sugar into a small saucepan and boil for 5 minutes. You may find it needs a little longer: what you want is a reduced liquid, that’s to say a syrup, though I often take it a little further, so that the sugar caramelizes and the syrup has a really dark, smokey chocolate intensity.
Take the cake out of the oven and sit it on a cooling rack and, still in its tin, pierce here and there with a cake tester. Then pour the syrup as evenly as possible, which is not very, over the surface of the cake. It will run to the sides of the tin, but some will have been absorbed in the middle.
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. Now take your bar of chocolate, wrapped in foil if you haven’t got much of its wrapper left, and cut with a heavy sharp knife, so that it splinters and flakes and falls in slices of varying thickness and thinness.
I’ve specified a weight, but really go by eye: when you think you’ve got enough to scatter over the top of the loafcake, stop slicing. Sprinkle these chocolate splinters over the top of the sticky surface of the cake.
