Nigella Lawson's Chocolate Loaf Cake
Nigella Lawson's Chocolate Loaf Cake is dense, rich, deeply chocolate, and enhanced with bourbon and coffee.
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Ingredients
- 1 cup unsalted butter softened
- 1 ⅖ cup dark brown sugar
- 1 ⅓ cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 large eggs beaten
- 1 TBSP vanilla bean extract
- 6 ounces bittersweet or semisweet chocolate melted
- 2 TBSP bourbon
- 1 cup freshly brewed coffee or espresso
Instructions
- 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.
- Do not overbeat 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 leave 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.
Notes
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.