It feels like it has been awhile since I have made something truly decadent. When searching for a recipe to rectify this, there is no better book to turn to than ‘How to be a domestic goddess’ by Nigella Lawson. This is now the second recipe I have made from this book, where she suggests leaving the cake for a day or so for the flavours to develop (see lemon and almond cake), and while this is VERY frustrating for me – I like the instant gratification baking brings, it it truly worth waiting! This cake is extremely moist, and although I used a mixture of milk and dark chocolate to make up the 100g required, it was still very rich.
I highly recommend putting the cake tin on another tray, as even though I used the cake tin suggested, it still leaked over the sides…. and yes, I will admit to eating the overflowed cake pieces!
225g soft unsalted butter
375g dark brown sugar
2 large eggs, beaten
1 tsp vanilla extract
100g dark chocolate – melted
200g plain flour
1 tsp bicarbonate of soda
250ml boiling water
* Preheat oven to 190 degrees and fully line a 23 x 13 x7cm loaf tin.
* Cream the butter and sugar, then gradually add the eggs and vanilla, beating together well
* Fold in the melted chocolate, being careful not to over beat
* Gradually add the flour, alternating with the boiling water which you need to add the bicarb soda to – the batter will be quite runny
* Pour into the lined tin – it’s also a good idea to place tin on a baking tray lined with foil/baking paper as there will be drips!
* Bake for 30 minutes, then turn down oven to 170 degrees and continue to bake for a further 15 minutes. When you test the cake it will still be quite moist, so a skewer won’t come out completely clean
* Leave cake in the tin to completely cool before turning out. It can even be left for a day or so as the flavour will improve. Also don’t worry – the middle of the cake will sink, as it’s so moist, this just adds to it’s charm!