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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 41-50 of 65

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  • on March 25, 2007

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    This cake is amazing...it was a big hit with my family. It is dense and rich, but not too much. I would definitely recommend it

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  • on March 22, 2007

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    This is the easiest, most decadent cake ever. Very rich. I served it with a raspberry marmalade which I pureed & added a shot of raspberry liquor to. This cake is absolutely divine!

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  • on March 06, 2007

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    I'm not a big chocolate fan--I prefer caramel or any kind of burnt sugar product--and go mainly for dark chocolate when I eat it at all. I often bake chocolate recipes thinking "This looks good" but then give most of it away. This cake, though, was wonderful. It was one of the best chocolate cakes I've ever eaten. I made it as written (maybe not quite as much vanilla, and it came out perfect. It was gone pretty fast.

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  • on February 24, 2007

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    This recipe was so easy to make and absolutely delicious. Every time I make it I get rave reviews. The syrup needs to boil on HIGH for 5 minutes to get its thick texture. I add some chocolate shavings while the syrup is still hot and then again when the cake cools.

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  • on February 17, 2007

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    This cake looked absolutely beautiful, but noone could handle more than one bite! It was just (and I can't believe I'm going to say this TOO MUCH CHOCOLATE! I think you would have to have taste buds for the richest food ever to enjoy this.

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  • on February 10, 2007

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    This was very good!!! Fortunately, I read the reviews and took everyones advice and it came out great. Thanks for the great tips. Make sure you let it cool completely before removing from pan. I also used less water and did use the mini chocolate chips.

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  • on January 30, 2007

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    I liked this very simple cake to make, and it very tasty too.

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  • on January 30, 2007

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    This cake was wonderful. It was very chocolatey without being overly sweet. Next time I'll use mini chips or I'll chop some chocolate so it's smaller than regular sized chips. The regular chips were too big for my taste. The syrup will not be thick while it is still hot...it thickens as it cools a bit. This is just how it should be though, so it seeps into the cake...this keeps it moist. Definitely a keeper recipe!

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  • on January 28, 2007

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    My family and I, we just LOVED it! Love you too, Nigella!

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  • on January 28, 2007

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    i tried this recipe today. i did make some substitutes. i ran out of flour so i used 1/3 cup of almond meal. and i forgot to put sourcream. other then that i followed the exact recipe. baked it for exactly 1 hour and so on. the cake was very easy to make and very moist. good quality cocoa does make a difference. so do not skimp on the qulity of the ingredients........

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