Recipe: Nigella's Chocolate Cake

Nigella with daughter Cosima











Recipe

Dense Chocolate Loaf Cake

Makes 8 to 10 slices

Ingredients

225g soft unsalted butter

375g dark muscovado sugar

2 large eggs, beaten

1 teaspoon vanilla extract

100g best dark chocolate, melted

200g plain flour

1 teaspoon bicarbonate of soda

250ml boiling water

Use one 23 x 13 x 7cm loaf tin

Method

1. Preheat the oven to 190C/gas mark 5; put in a baking sheet in case of sticky drips later, and grease and line the loaf tin. The lining is important as this is a very damp cake: use parchment, Bake-O-Glide or loaf-tin shaped paper case.

2. Cream the butter and sugar, either with a wooden spoon or with an electric hand-held mixer, then add the eggs and vanilla, taking care to blend well but being careful not to overbeat. Nigella says: "You want the ingredients combined: you don't want a light airy mass."

3. Gently add the flour, to which you have added the bicarb, alternately spoon by spoon, with the boiling water until you have a smooth and fairly liquid batter.

4. Pour into the lined loaf tin, and bake for 30 minutes. Turn the oven down to 170C/gas mark 3, and continue to cook for another 15 minutes. Nigella says: "The cake will still be a bit squidgy inside, so an inserted cake-tester or skewer won't come out completely clean." Charles says: "Unlike King Alfred, keep an eye on the top of the cake, to avoid burning."

5. Place the loaf tin on a rack, and leave to go completely cold before turning it out. Nigella says: "I often leave it for a day or so: like gingerbread, it improves."

Nigella's serving suggestions: Eat with ice cream; or with a bowl of straw-berries and a jug of white-coloured rum custard; or cold cream cheese.

Visit Nigella's site here