Quadruple Chocolate Loaf Cake.
Saturday night, I had an intense craving for chocolate.
There wasn’t anything special about this, because I usually am craving chocolate 23 out of 24 hours each day. I even crave it when I sleep. I dream about it. I would marry it if I could.
This craving was different. I wanted something rich. Something so chocolatey that I couldn’t see straight. I didn’t want a cookie. I didn’t even want a brownie. So after reading the reviews for this chocolate loaf from Nigella, I decided it would fit the bill.
It was super easy – all of the ingredients just went into a food processor!
I knew the cake would be tasty with the addition of sour cream. I love sour cream in my baked goods – it makes them so moist.
The batter was a smooth, thick, chocolate mess. Thicker than brownie batter and fabulous tasting. I was satisfied just by eating the batter.
And the final product? Just perfect.
Double Chocolate Chip Loaf
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup cocoa
1 1/3 cups sugar
1 1/2 sticks soft unsalted butter
1 tablespoon good-quality vanilla extract
1/3 cup sour cream
1/2 cup boiling water
1 cup semisweet chocolate chips or morsels
Preheat the oven to 325 degrees F, putting in a baking sheet as you do so.
Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream into the processor and blitz until a smooth, satiny brown batter. Scrape down with a rubber spatula and process again while pouring the boiling water down the funnel. Switch it off, then remove the lid and the well-scraped double-bladed knife and, still using your rubber spatula, stir in the chocolate chips or morsels.
Scrape and pour the batter into the prepared loaf tin and put into the oven, cooking for about 1 hour. When ready, the loaf will be risen and split down the middle and a cake-tester will pretty well come out clean.
I skipped the chocolate sauce included in the recipe, opting for something more sinful. Sure, I was craving chocolate, but I thought a Bailey’s glaze would top the cake off perfectly.
1/2 cup Bailey’s Irish Cream Liqueur
Mix both ingredients in a mixer, adding more or less sugar depending on desired consistency.
I drizzled a bit of Bailey’s glaze over my slice. (And may have had a huge glass of Bailey’s on the side.)
Then I did it with about 4 more slices that same evening. The cake, not the drink.
Well, OK – the drink, too.
My husband didn’t have any Bailey’s glaze, because he claims that he ‘doesn’t like that.’ As you very well know, he has probably eaten it. 🙂