Kamis, 07 April 2011

Chocolate Cake

When it comes to chocolate cake, everybody has his personal favorite recipe. This recipe is my favorite. Whenever a birthday is coming up it has to be this cake. It is incredibly moist and aromatic. Can you see how moist it is in the picture? Almost like a brownie. In addition it is easy to make, comes together in a couple of minutes, and stays fresh for at least 3 days. Who can resist a cake like that?

About This Recipe

"I love this cake. As Nigella says: "the essence of all that is desirable in chocolate - dark intensity isn't toyed with nor upstaged by any culinary elaboration. The plainest of plain loaf cakes - damp, heady, aromatic!" What can I say? Be sure to line the tin well."


    • 225 g / 1 cup salt soft unsalted butter
    • 375 g / 1 2/3 cups dark brown sugar (I use only 200 g)
    • 2 large eggs, beaten
    • 1 teaspoon vanilla extract
    • 100 g / 4oz best dark chocolate, melted
    • 200 g / 1 1/3 cup plain flour
    • 1 teaspoon baking soda250 ml / 1cup plus 2 tablespoons boiling water


  1. Preheat the oven to 190C/gas5. Grease and line a 23x13x7cm cm (9x5x3in) loaf tin. Cream the butter and sugar. Add the eggs and vanilla, beating in well.
  2. Next fold in the melted and cooled chocolate, taking care to blend well but do not overbeat.
  3. You want the ingredients combined: you don't want a light airy mass. Gently add the flour, to which you've added the bicarb, alternately spoon by spoon, with 250 ml of boiling water until you have a smooth and fairly liquid batter.
  4. Pour into the lined loaf tin and bake for 30 minutes. Turn the oven down to 170C/gas mark 3 and cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won't come out completely clean.
  5. Plaace the loaf tin on a rack and leave to get completely cold before turning it out. It improves if left for a day or so before eating. This cake will probably sink in the middle because of its denseness.

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