Sunday, March 29, 2015

Nigella Lawson's Chocolate Loaf Cake

  • Typically cake is not my "go to" dessert, for the simple reason that I do not like to have an entire cake just sitting around the house. After all  there are only two of us and we do not need a entire cake to eat. 



  • I like to make recipes that I can make in small batches, like cookies and brownies, that way I can freeze the extra dough or the brownies and then have some at a later date. 

  •  Lately though I have wanted to have a nice moist piece of cake that was easy to make and was not laden with a thick layer of frosting, a cake that the ingredients themselves stood out. And something that was small enough that we would not be eating it for a week afterward. This cake fits the bill perfectly. (I did drizzle this cake with a little melted chocolate just for decorative purposes.)




  • I have never made a loaf cake, except for an old fashioned pound cake and frankly I found it to be a bit dry. This Chocolate Loaf Cake from Nigella Lawson is FABULOUS! It is delicious, rich, dense and so chocolaty. It is now my husbands favorite dessert! 



  • Dense Chocolate Loaf Cake  
  • Adapted from Nigella Lawson How to Be a Domestic Goddess

  • 1 cup unsalted butter, softened
  • 1 2/3 cup dark brown sugar
  • 1 1/3 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt 
  • 2 large eggs, beaten
  • 1 tablespoon vanilla bean extract
  • 6 ounces bittersweet or semisweet chocolate, melted 
  • 2 tablespoons bourbon
  • 1 cup freshly brewed coffee or espresso
Heat the oven to 375. Line a 9x5 inch loaf pan with parchment paper, then spray with cooking spray. 
Cream the butter and the sugar with an electric mixer, add the egg and the vanilla bean extract. 
In a small bowl, whisk the flour, salt and baking soda. Set aside.
Melt the chocolate, you can use the microwave but be careful not to burn it. Cool slightly then fold into the egg, sugar mixture. Do not beat or mix vigorously, you do not want to add air to the cake. 
Add the flour, spoon by spoon, alternating with the bourbon and coffee, blend well. But do not overheat the mixture. The mixture will be liquid like.

Pour the mixture into the loaf pan, stop when the batter is 1 inch from the top otherwise the mixture will OVERFLOW in the oven. Put leftover mix into a smaller pan or muffin tins. 
Bake for 30 minutes, then turn oven down to 325 and cook an additional 15 minutes. The cake will be a bit soft, an inserted cake tester or toothpick will not come out clean. Place the loaf on a rack and leaf to get completely cold before you turn it out of the pan. Nigella says to leave the cake to sit for a day, it is best this way. The cake will sink in the middle so do not worry. 

* NOTE: Nigella's recipe does not contain coffee or bourbon, if you do not want to make it like this then add 1 cup and 2 tablespoons of boiling water. 





Have you ever made Nigella's cake? Did you like? I really love this cake and have in fact made it several more times and have even frozen a loaf or two, just to have when people stop in. It is perfect as is, but I think it would be excellent garnished with berries and a little whipped cream as well.

I hope that if you try it you let me know how you liked it or if you made any changes please share them!


Linking to: 
Rattlebridge FarmThe Charm of the Home

3 comments:

Starting Over, Accepting Changes - Maybe said...

I will have to buy some bourbon for this recipe. It is not something that we or our guests drink. I did, though, have The Guinness Stout and Irish Cream for last weeks recipe. They were very, very good and I got many compliments on them.

Debs said...

I've made this before but have never thought of adding coffee or bourbon. What a wonderful idea.

stylesofcooking said...

I'm drooling at your photos, your cake looks gorgeous. Popping over from Foodie Friday