Quadruple Chocolate Loaf Cake

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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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Cannot recommend highly enough! A real winner, and a firm favourite with family & friends.
I didnt bother with the choc syrup & glad I did as its good enough to stand on its own as very moist & chocolatey. Keeps really fresh for days and just gets better...

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Just made this last night...I kept the temp at 325* but added 20 min. to the bake time. I made the chocolate syrup with just 5 min. to go in baking. I had mine at a rolling boil for a solid 5 min. It reduced by half, no crystallization. I added vanilla and chocolate extracts after I removed it from the heat and poured over my punctured cake. Covered with bittersweet shavings and let it sit overnight, in the pan, to cool. It's perfect...moist, dark, rich. I used a dark cocoa powder and 64% Ghiradelli large baking chips (twice the size of normal chips. They did not sink at all. I did not use a processor though. I dumped everything into a large bowl and used my hand mixer on the highest setting until everything was incorporated, drizzling the hot water in last. This could not have been easier. Using dark cocoa powder and chips offsets the sweet syrup, as well as any additional sauces or ice creams.

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Just baked this cake and it looks so beautiful! Just like Nigellas, I sprinkled a few pecans on top before baking and did not use the syrup but I would make it again in a minute. Had to adjust baking to 1 hour and 30 minutes at 325

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This was my second Nigella recipe. I was really happy with the results; I cooked the cake longer as most suggested. My cake was a little crumbly, I'll chalk that error up to me since I've only done box cakes prior to this. I wasn't concerned with the presentation anyways. The taste was fantastic, and I got thumbs ups all around. Hopefully, I can figure out my baking error. So I can start taking this to potlucks, since you can make this ahead of time.

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I like this cake for it's simplicity. I made it last night in the food processor as the recipe stated, and it burned out the motor of my machine (OK, it WAS 25 yrs old..... Made it again tonight in the stand mixer by first creaming the butter with the sugar, then adding in everything else. Not sure why the processor was preferred in the original recipe to begin with. I didn't think the glaze added anything special - too sugary and not chocolaty enough. I'll make a fudgier one for the next one.

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Took 25 minutes longer to bake. Maybe 325 is not the right conversion? Was great cake tho.

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Mine took an extra 15 minutes to bake. The only thing I didn't like was the "syrup" - maybe I boiled it too long but it almost immediately crystallized when it hit the cake, leaving a crunchy coating instead of a sticky one like I was expecting. The cake was lovely - moist, tender crumb, not too sweet but still chocolatey. Good quality ingredients is a must - I used a good brand of chocolate chips and good Dutch processed cocoa powder. Next time I would either skip the syrup or go all out with a chocolate ganache. I love that this makes just one loaf-sized cake, rather than having a big cake sitting around.

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I wanted something very chocolaty and this is it!!!! Excellent recipe. I used a stand up mixer and it worked out fine. I just whipped butter, then added eggs, sour cream, blended well. Separately mix all dry ingred. & sifted them then added slowly to wet. thoroughly mixed then slowly added boiling water, and folded in chips. worked out great!

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I read several review -- both positive and negative -- before making this cake. What most impressed me most was the fact that absolutely nobody was ambivalent about it -- either they hated it or they loved it! That fact alone made me decide to try it. I, too, made a few changes -- milk chocolate does not exist in my world, so I only used dark chocolate. The cake was a complete hit, with everybody who has tasted it simply raving about how wonderful it is!