NIGELLA LAWSON’S DENSE CHOCOLATE LOAF CAKE

— INGREDIENTS —

THE RICH CHOCOLATE BATTER:

• 225 g unsalted butter (softened)
• 375 g dark brown muscovado sugar
• 2 large eggs (beaten)
• 1 tsp vanilla extract
• 100 g dark chocolate (melted and cooled slightly)
• 200 g all-purpose flour
• 1 tsp baking soda
• 250 ml boiling water
  

— STEP-BY-STEP INSTRUCTIONS —

STEP 1: PREPARE THE OVEN AND TIN

Preheat your oven to 190°C (375°F / fan 170°C). Grease a standard 9×5 inch (approx. 23×13 cm) loaf tin and line it with parchment paper, leaving some overhang on the sides so you can easily lift the cake out later. Placing the tin on a baking sheet is a good idea, just in case any batter expands over the edges.

STEP 2: CREAM THE BASE

In a large mixing bowl, beat the 225g of softened unsalted butter and 375g of dark brown muscovado sugar together using an electric hand mixer or a stand mixer. Cream them thoroughly until the mixture is completely smooth, blended, and slightly fluffy.

STEP 3: ADD LIQUID CHOCOLATE AND EGGS

Add the 1 teaspoon of vanilla extract to the creamed butter. While the mixer is running on low, gradually stream in the 2 beaten eggs, followed immediately by the 100g of melted and slightly cooled dark chocolate. Fold gently with a spatula until everything is fully incorporated.

STEP 4: ALTERNATE DRY AND WET

Combine the 200g of all-purpose flour and 1 teaspoon of baking soda. Now, alternate adding the flour mixture and the 250ml of boiling water into the chocolate base. Add a bit of flour, stir gently, then add a bit of hot water, and repeat. Do not overmix! The batter will look incredibly thin and watery—this is exactly how it should be to create that ultra-dense, moist texture.

STEP 5: THE LOW AND SLOW BAKE

Carefully pour the liquid batter into your prepared loaf tin. Slide it into the oven and bake for exactly 30 minutes. After 30 minutes, lower the oven temperature to 170°C (325°F / fan 150°C) and bake for an additional 15 to 20 minutes.

STEP 6: THE TOOTHPICK TEST

Insert a toothpick into the center of the loaf. Unlike normal cakes, it should NOT come out completely clean. It needs to have a few sticky, damp chocolate crumbs attached to it. The top will be cracked and the inside will feel soft and squidgy.

STEP 7: LET IT SET

Do not try to remove the cake from the tin while it is hot, as it is too delicate and will collapse. Place the tin on a wire rack and let it cool down completely to room temperature. As it cools, the center will sink slightly and solidify into a dense, fudge-like chocolate heaven. Slice carefully and serve with a dollop of whipped cream or fresh berries!