Dense Chocolate Loaf Cake
By: Tanya Kohli
Published: Wednesday, April 4, 2012 - 11:00pm

Ingredients




For the cake, (recipe adapted)
200g flour
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!)

Preparation

1 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.