Photo: Quadruple Chocolate Loaf Cake Recipe
Ingredients
Cake:
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup cocoa
- 1 1/3 cups sugar
- 1 1/2 sticks soft unsalted butter
- 2 eggs
- 1 tablespoon good-quality vanilla extract
- 1/3 cup sour cream
- 1/2 cup boiling water
- 1 cup semisweet chocolate chips or morsels
Syrup:
- 1 teaspoon cocoa
- 1/2 cup water
- 1/2 cup sugar
- 1-ounce dark chocolate (from a thick bar if possible), cut into splinters of varying thickness, for garnish
- Special equipment: 2-pound loaf tin (approximately 9 1/2 by 4 1/2 by 3 inches deep), lined with greased foil, pressed into the corners and with some overhang at the top. Alternatively, substitute a silicon loaf tin, no foil lining necessary.
Directions
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
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By f.khaled
on February 28, 2013
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I have just made it.It was delicious.I tried her many other recipes.Excellent.
By mamarocko_13122761
San Bruno, ca.
on August 17, 2012
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This chocolate loaf cake recipe is sooooooooooooo good. I would skip the syrup and just do a chocolate ganache. If you love chocolate this is for you.
By Gabica
on April 30, 2012
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I saw this cake made on TV and -being a chocoholic- I had to make it. It is a very easy cake recipe and my kitchen smelled wonderfully chocolaty. My husband absolutely loved it, said it was the best chocolate cake I ever made. Unfortunately, I wasn't too impressed by it. It tasted very one dimensional. Still, being a favorite and easy to make, I'll try to experiment with it. Maybe instead of the chocolate syrup I'll pour coffee over it, or do an orange-chocolate combination. It did take an extra 7 minutes to bake (the recipe does give an estimation, but as it cooled, it sort of caved in a little along the middle. Also, if you wait (as the recipe suggests until the cake cools to sprinkle the chocolate on top, it won't stick to it as the syrup gets hard. Also, the syrup didn't thicken for me, even though I boiled it a lot longer. The cake did stay moist, but it just tasted like something I could get at any grocery store's bakery.
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