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Quadruple Chocolate Loaf Cake Recipe

Quadruple Chocolate Loaf Cake

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (65)

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Average Rating:

Total Reviews: 65

Showing 21-30 of 65

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  • on July 19, 2009

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    I made this cake, but modified the directions and used a mixer verses the food processor. If you even like chocolate, you'll fall in love hard for this one! My son are the whole loaf before I knew what happened. So, I made another one for my husband and myself. If you want a cake that impresses....this is the one!!!

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  • on March 05, 2009

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    I have made this exactly as written, but also have baked it in a 10x10 pan and that was really good too. I doubled the syrup the last time. Very good, very moist. It comes together quickly.

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  • on February 01, 2009

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    This cake is awesome! I have a chocaholic husband for whom there is never enough chocolate and this fits the bill perfectly. I have tried it the easy way - with the food processor as Nigella does, but i've had excellent results making this the way you would make a regular cake - creaming the butter and sugar, adding the eggs and sour cream and flavorings and then the dry ingredients. I actually tried using brewed coffee for the boiling water and the taste is unbelievable. This is a fabulous alternative to the traditional layer cake for any occasion.

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  • on February 11, 2008

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    great, but I cut back on the sugar a litttle and it still came out great, but I like deep dark chocolate taste

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  • on December 23, 2007

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    I am a choco-holic and tried this recipe. I read all the suggestions and agree to add baking time, use mini choc. chips. The only thing I did was use extra dark cocoa- I would use regular dark cocoa next time. This is a hit for any choc. lovers.

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  • on November 20, 2007

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    Ok...a surprisingly beautiful cake with the most decadent outcome!

    It's not too sweet! But it packs a chocowallup! I am not fond of chipits, so I substituted one Ecuadore and one Madagascar Lindt Dark Chocolate bar which I coarsely chopped. I admit that I also poked about 100 or so holes with a wooden skewer and then doubled the syrup recipe.

    I shaved Belgian milk chocolate on top. A friend of mind suggested next time I add Kahlua to the cake and the syrup...and call its a Quintuple Chocolate loaf cake.

    It was alway brilliant as is!

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  • on September 18, 2007

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    My kids adore this and so I have to make it often even though it is a bit of a weird recipe. I find that most of the problems are solved by baking it in two loaves rather than one. It's just too big to bake well in one pan. The soupiness of the batter and also the glaze is troubling, but tolerate it and all will be fine. Yes, glazing is messy. Deal with it. And it's ugly in a sort of demented, adorable, Nigella over the top kind of way.

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  • on August 26, 2007

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    We Love It!!!

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  • on August 22, 2007

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    I read the reviews before attempting to make Nigella's miraculous creation! I am glad I did because, I too, used the mini chocolate chips plus added a 1/2 tsp. of salt. I made it for my sister's birthday last week and we dove in together! WOW! So good...I had to make it again for a girlfriend today. All I can say is that if this isn't in heaven...I don't want to go!

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  • on August 21, 2007

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    This recipie is super easy to make, and tastes delicious (its really chocolatey. I found I had to bake it about 15 minutes longer than the recipie said, but other than that, I followed the recipie to a tee.

    I hosted a dinner party for 8 and served this for dessert. All I did was heat it up for about 6-7 minutes on low heat. On each dessert plate I put a slice of the cake, spooned a mixture of fresh blackberries and raspberries over top and completed my presentation with a dollop of whipped cream and a fresh sprig of mint for decoration. Everyone raved about the dessert!! I have made it several times now and its always a hit.

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