QUADRUPLE CHOCOLATE LOAF CAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h20m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Take whatever you need out of the refrigerator so that all ingredients can come room temperature.
- Preheat the oven to 325 degrees F, putting in a baking sheet as you do so.
- Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream into the processor and blitz until 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 the batter into the prepared loaf tin and put into the oven, cooking for about 1 hour. When ready, the loaf will be risen and split down the middle and a cake-tester will pretty well come out clean.
- Not long before the cake is due out of the oven (when it has had about 45 to 50 minutes), put the syrup ingredients of cocoa, water and sugar into a small saucepan and boil for about 5 minutes, to give a thick syrup.
- Take the cake out of the oven and sit it on a cooling rack, still in the tin, and pierce here and there with a cake tester. Pour the syrup over the cake.
- 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. Sprinkle the chocolate splinters over the top of the sticky surface of the cake
QUADRUPLE CHOCOLATE LOAF CAKE
Make and share this Quadruple Chocolate Loaf Cake recipe from Food.com.
Provided by Moroccan Mama
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F, putting in a baking sheet as you do, and line a loaf tin (21x11cm) with baking parchment.
- Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla and sour cream into the food processor and blitz till a smooth, satiny brown batter. Scrape down with a spatula and process again while pouring the boiling water down the funnel. Switch it off, remove lid and blade, then stir in the chocolate chips.
- Scrape and pour this beautiful batter into the prepared loaf tin and slide into the oven, cooking for about an hour. When it's ready, the loaf will be risen and split down the middle -- but your cake skewer may come out a bit sticky, as this is a very damp cake -- this is a good thing.
- When the cake has had about 45 minutes of baking, put the syrup ingredients of cocoa, water, and sugar into a small saucepan and boil hard for 5 minutes or more, until it reduces into a dark, smokey, chocolatey syrup.
- Take cake out of oven and set on cooling rack and still in it's pan, pierce here and there with a skewer. 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 pan, but some will absorb in the middle.
- Once the cake is completely cold, remove from pan and remove the parchment. Sit on oblong plate. Now take bar of chocolate and cut with a very sharp knife so that it splinters and flakes and falls in slices of varying thickness and thinness. Scatter these pieces all over the surface of the cake.
Nutrition Facts : Calories 513.5, Fat 24.1, SaturatedFat 14.3, Cholesterol 82.9, Sodium 86.2, Carbohydrate 72.1, Fiber 3.2, Sugar 47.4, Protein 6.3
DOUBLE CHOCOLATE LOAF CAKE
Chocolate and cake are two of our favourite things, so what's not to love about this indulgent cake?
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h20m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder, milk and cocoa until smooth. Stir in the chocolate chips, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
- Cool in the tin, then lift out onto a wire rack over some kitchen paper. Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake. Leave to set before slicing.
Nutrition Facts : Calories 504 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.64 milligram of sodium
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- Take whatever you need out of the fridge so that all ingredients can come to room temperature.
- Preheat the oven to gas mark 350°F, putting in a baking sheet as you do so, and line a small loaf tin with greased foil – making sure there are no tears – and leave an overhang all round. Or use a silicone tin.
- Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla and sour cream into the processor and blitz until it’s 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, should come out clean. But this is a moist cake, so don’t be alarmed at a bit of stickiness in evidence; rather, greet it like a friend.
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