Chocolate Loaf Cake

I have never been fully satisfied with the look of any of my cakes until I baked this one. Nigella's Quadruple CHOCOLATE LOAF CAKE, well it was supposed to be Quadruple but I guess its not since I stopped with the loaf. This cake had this beautiful deep crack right in the middle and it formed a lovely crust, such a beauty. The loaf alone was not overly sweet and am sure going to drench it with more chocolate next time I make it. And its such a simple cake I tell you. No techniques, no methodology to be followed. Just have all your ingredients at room temperature and you are good to go. Its one bowl, One mix and straight to the oven. 

Nigella made the cake over the top with mixing, drenching and covering the loaf cake with loads of chocolate. But I wanted to keep it a little simple (this time, only this time) and served warm slices of the cake with a scoop of vanilla ice cream. 

Hey that does not mean I going to stop there. Quadruple, am coming for you pretty soon!!!

Makes 10 - 12 Slices approx. 

You Will Need:

200g Cups of Plain Flour

1/2 tsp Baking Soda

50g Cocoa Powder

275g Caster Sugar

175g Unsalted Butter, Room Temperature

2 Large Eggs

1 tsp Vanilla Extract

80ml Sour Cream

125ml Boiling Water

The Baking:

Step 1: Preheat oven to 175c

Step 2: Line a 21cm x 11cm, 7.5 cm (mine was a little smaller than her's I guess) deep loaf tin with foil and slightly grease the inside of the tin. Leave a little foil hanging outside the loaf tin, so that it will be easy to lift the cake off the tin.

Step 3: Place all the ingredients except water in a large bowl and whisk everything together using a wooden spoon. Then pour in the recently boiled water (must be hot, not cool) and whisk till everything is combined. 

Note: You can substitute sour cream with plain hung yogurt.

 OR

Place all the ingredients except water in a food processor and blitz till smooth. The pour in the boiling water and blitz once again. 

Step 4: Scrap down the batter into the loaf tin, it will be a little liquid batter. place it the preheated oven and bake for about an hour (mine was done somewhere between 30 - 40 mins). You will know when its done when you can smell cake in the air, a straight deep crack on top of the cake and when a cake tester inserted comes out with wet crumbs and NOT CLEAN. 

Step 5: Once done take out and place the cake on a cooling rack. DO NOT REMOVE the cake from the tin. Let the cake cool completely then remove the cake from the tin and slice as desired with a serrated knife.

Do check out my post on Tips For Cake Baking!

Happy Baking!