Quadruple chocolate loaf cake

A classic among cake recipes, the quadruple chocolate loaf cake is a dense and fudge-like dessert. It can be made by following this recipe from The American Woman’s Cook Book that includes four different kinds of cocoa, flour, sugar and eggs for an authentic taste.

This moist chocolate loaf cake is a simple, yet delicious dessert. It’s easy to make and will please everyone in your family.

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 1 hour to prepare
  • 1 hour and 20 minutes total
  • 1 big loaf cake (1x) yield
  • Dessert is a category of food.
  • Baked method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 1 hour to prepare
  • 1 hour and 20 minutes total
  • 1 big loaf cake (1x) yield
  • Dessert is a category of food.
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 1 hour to prepare
  • 1 hour and 20 minutes total
  • 1 big loaf cake (1x) yield
  • Dessert is a category of food.
  • Baked method
  • American cuisine

Ingredients

for the icing

  • 1 1/2 cups flour (all-purpose)
  • 1/2 teaspoon bicarbonate of soda
  • cocoa powder (1/2 cup)
  • caster sugar, 1 1/4 cup
  • 3/4 cup unsalted soft butter
  • 2 eggs
  • 1 tsp genuine vanilla extract a third of a cup of sour cream half a cup of boiling water
  • 1/2 cup chocolate chips, dark (Unless you’d rather have milk chocolate ones)

to make the syrup

  • 1 teaspoon cocoa powder
  • 1 cup of water
  • caster sugar, 1/2 cup
  • 2 1/2 ounces dark chocolate (preferably from a thick bar)

Instructions

  1. Remove anything you need from the refrigerator to allow all ingredients to come to room temperature.
  2. Preheat the oven to 350°F and insert a baking sheet. Line a small loaf pan with oiled foil, ensuring sure there are no rips, and leave an overhang all the way around. Alternatively, a silicone tin can be used.
  3. In a food processor, combine the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream until a thick, satiny brown mixture forms. Scrape down the sides with a rubber spatula and repeat the operation while pouring hot water through the funnel. Turn it off, then remove the cover and the well-scraped double-bladed knife, and mix in the chocolate chunks or morsels with the rubber spatula.
  4. Scrape and pour this lovely mixture into the prepared loaf pan, then bake for around 1 hour. The loaf will be risen and split along the center when it’s done, and a cake tester or fine skewer should come out clean. But, since this is a moist cake, don’t be startled if there’s a little stickiness; instead, welcome it as a friend.
  5. Put the cocoa, water, and sugar in a small pot and simmer for 5 minutes just before the cake is supposed to come out of the oven (about 45-50 minutes). You may find it requires a little more time — what you want is a reduced liquid, i.e. a syrup, but I frequently go a step further, caramelizing the sugar and giving the syrup a very dark, smoky chocolate intensity.
  6. Remove the cake from the oven and place it on a cooling rack. While the cake is still warm, poke it with a cake tester. Then, as evenly as possible, pour the syrup over the cake’s surface. It will flow down the edges of the tin, but part of it will be absorbed in the center.
  7. Allow the cake to cool fully before removing it from the pan and discarding the foil. Place yourself on an oblong or other dish. Take your chocolate bar and shatter and flake it with a hefty sharp knife, resulting in pieces of varied thickness and thinness. I’ve given you a weight range, but stop slicing when you believe you’ve got enough to spread over the top of the loafcake. Sprinkle these chocolate splinters on top of the cake’s sticky surface.

Nigella Lawson’s recipe was altered.

Notes

*IMPORTANT

For the record, this recipe is written by Nigella Lawson. Her language is a little flowery. It’s like reading a how-to-be-a-lady book from the eighteenth century. Also, this cake should be undercooked. It gives it an additional fudgey texture.

Watch This Video-

The “chocolate loaf cake with oil” is a recipe that uses four kinds of chocolate. The cake is made by pouring the batter into a pan and then baking it in an oven until it has risen to the top.

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