Chocolate Loaf Cake
A few Fridays back, a friend called and said “We are ordering pizza, come on over!” This is exactly the type Friday night plans that we love–spontaneous and casual. I offered to bring dessert and as I hung up the phone I thought to myself, “Dessert???” Well, with 90 minutes to pull something together, I started scrolling and happened upon this slightly altered version of Nigella Lawson’s (anyone remember this saucy Brit’s cookbook, How to be a Domestic Goddess?) Dense Chocolate Loaf Cake. I had all of the ingredients in the house, it would be ready in time and most importantly, the cake seemed as though it would fulfill a craving that I hadn’t even realized I was experiencing.
So here it is. The recipe for an absolutely moist, dense, rich loaf cake that will make your day. Enjoy!
Chocolate Loaf Cake
Ingredients
- 1 c soft unsalted butter
- 1 1/2 c brown sugar
- 1 1/3 c all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 large eggs, beaten
- 1 Tbls vanilla extract
- 4 oz best bittersweet or semisweet chocolate, melted
- 2 Tbls Brandy or Bourbon or Grand Marnier I used bourbon
- 1 c brewed coffee
Instructions
- Heat the oven to 375°F. Line a 9×5-inch or 10×5-inch loaf pan with parchment paper. Grease the inside ends of the pan if they are exposed. If you only have an 8.5×4.5-inch loaf pan, prepare it along with another small vessel with parchment paper — do not be tempted to bake the entire batter in it as it will overflow.
- Cream the butter and sugar, either with a wooden spoon or with an electric hand-held mixer, being sure not to overbeat it.
- Meanwhile, whisk together the flour, baking soda, and salt. Set aside.
- Add the eggs and vanilla to the butter-sugar mixture and beat until combined.
- Next, fold in the melted and now slightly cooled chocolate, taking care to blend well but being careful not to overbeat. You want the ingredients combined: You don’t want a light, airy mass. Add the brandy and coffee mix to combine.
- Finally, add the flour mixture and mix only until the flour is absorbed. The batter should be smooth and fairly liquidy.
- Pour into the lined loaf pan, being sure the batter does not come closer than 1 inch from the rim of the cake pan or it risks overflowing. Bake for 30 minutes. Turn the oven down to 325ºF and continue to cook for another 15 to 20 minutes more. (If baking some of the batter in a small pan, remove after the first 30 minutes.)
- Remove the pan from the oven. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won’t come out completely clean. Place the loaf pan on a rack, and leave it to get completely cold before turning it out. (Leave it for a whole day if you can resist.) Don’t worry if it sinks in the middle — it will do so because it’s such a dense and damp cake.
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