It always happens.
Whenever I entertain, I inevitably plan to do too much. I set out to bake the most time consuming desserts and sweet treats, or sometimes multiple of them. I typically will not bake something elaborate for myself, but really enjoy putting in the effort in for others. The downside of this effort is I am predictably rushed and distracted and do not enjoy the company of my family or friends as I would like.
This weekend was different. I had a little family get-together and decided I would start to search for the most perfect desserts that were quick, impressive, and most importantly, could be made ahead.
I think I found one to add to that list.
I had tagged in my How To Be A Domestic Goddess book a chocolate loaf cake. It looked simple and quick but still rich and decadent. The best thing about this cake is that it apparently tastes better with age. So a perfect ‘make ahead’ dessert.
The cake is indeed incredibly rich and moist. If you can imagine a rich fudgy brownie, then you are close to how this cake tastes. I decided to serve the cake with individual pots of cinnamon flavoured cream. I thought the cream would cut the intensity of the chocolate well.
This will certainly be a good stand-by in the future when I would rather be relaxing, than rushing around last minute to organise a dessert. There are certainly times when you want to create something that requires last minute preparation, but this was not one of those times.
I definitely would recommend this cake as dessert for a casual get-together.
{ Dense Chocolate Loaf Cake } from How To Be A Domestic Goddess by Nigella Lawson
* Ingredients *
1 cup soft unsalted butter
1-2/3 cups dark brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
4 ounces best bittersweet chocolate, melted
1-1/3 cups all-purpose flour
1 teaspoon baking soda
1 cup plus 2 tablespoons boiling water
9 x 5-inch loaf pan
* Directions *
Preheat the oven to 375F or 190C, put in a baking sheet in case of sticky drips later, and grease and line the loaf pan. The lining is critical as this is a very damp cake: use parchment or one of those loaf-pan shaped paper liners. Cream the butter and sugar, either with a wooden spoon or with an electric hand-held mixer, then add the eggs and vanilla, beating in well. Next, fold in the melted and now slightly cooled chocolate, taking care to blend well but being careful not to over beat. You want the ingredients combined: you don’t want a light airy mass. Then gently add the flour, to which you’ve added the baking soda, alternately spoon by spoon, with the boiling water until you have a smooth fairly liquid batter. Pour into the lined loaf pan, and bake for 30 minutes. Turn the oven down to 325F or 160C and continue to cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won’t come out completely clean.
Place the loaf pan on a rack, and leave to get completely cold before turning it out. (I often leave it for a day or so: like gingerbread, it improves.) Don’t worry if it sinks in the middle: indeed, it will do so because it’s such a dense and damp cake
Makes 8-10 slices
May 5, 2009 at 1:55 am
I’ve made this cake before, and love it too. The recipe was very forgiving too.
Yours look so neat!
May 5, 2009 at 7:07 am
Elra – was your super moist, too? In hindsight, I actually was thinking mine may have been undercooked – as the picture in the book looked slightly less ‘damp’. But it still tasted really nice! Had a little taster of some more last night (two days after baking) and it was even better I have to say.
May 5, 2009 at 6:03 am
The cake looks fantastic and those mini blackboards are so cute! Love it :-)!
May 5, 2009 at 7:12 am
Gine – thanks. I actually have a bit of a new obsession with little presentation tags / labels / cards etc. for gifts and entertaining. I really like the idea of being able to personalise something, and I love finding something new or different to ‘package’ up my baking. Hence my question about those adorable cupcake liners you had on your site. (Thanks for the URL, by the way. Will check it out!!!)
May 5, 2009 at 10:27 pm
This looks delicious and densely chocolatey. Have you tried her quadruple loaf cake? Now that is amazing stuff! I have the recipe on my blog if you need it-although I accidentally made it a quintuple chocolate cake hehe
May 6, 2009 at 12:19 am
mmm…I can just imagine how it almost melts in your mouth…I love the background you added! you’re quite the artist with photography!
May 6, 2009 at 8:38 pm
This looks soooo… yummy. I’ve just received the Scrape-o-bowl today and know exactly what I’ll be making in the morning. I can hardly wait, but have had a long day so will refrain. Once again, love your styling an photography.
May 6, 2009 at 10:12 pm
I bake and entertain JUST like you! Exhausting, isn’t it? The cake looks delicious. I haven’t baked from Nigella’s DG in awhile, but recently had great success with her chocolate chestnut cake from that bok.
May 7, 2009 at 4:56 pm
I have that book, but didn’t even see this recipe! Thanks for your review of it, I will keep it in mind for similar get-togethers 🙂
May 8, 2009 at 5:48 pm
Those little cards look so professional!! If you hadn’t told us the gathering was at your place, I would’ve thought it was in a cafe somewhere! I agree on overdoing it sometimes, especially when you want to impress your guests. But I find that most people like the simpler stuff better in the end.
May 8, 2009 at 8:12 pm
Lorraine – thanks for the other recipe reference. I actually have your page open on my computer now. Looks great. When I need another chocolate fix I will have to remember to try it!
burpexcuzme – thanks. The background is actually my deck and front yard. Was a lovely ‘winter’ day here in Brisbane – probably about 90/30 degrees. 🙂
Corry – you have to tell me how that scraper goes. I haven’t ordered one yet from Peter McInnes.
Y – yes, exhausting. You said it. But I love it. It’s worth it when a hush comes over the table when everyone is tucking into your food.
Anita – yes, you should it a go. I’ve not made many of her recipes from that book but had luck with the ones I have.
Christy – thank you! Have loads of crafty things around so clip the edges with different craft punches for my various cards to jazz it up a little. I definitely agree simple is better – particularly for a brunch.
May 16, 2009 at 12:00 am
What a gorgeous cake! It looks really delicious!
Cheers,
Rosa