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    You are in: Home / Recipes / Dense Chocolate Loaf Cake - Nigella Lawson Recipe
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    Dense Chocolate Loaf Cake - Nigella Lawson

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Sherrie-pie's Note:

    I love this cake. As Nigella says: "the essence of all that is desirable in chocolate - dark intensity isn't toyed with nor upstaged by any culinary elaboration. The plainest of plain loaf cakes - damp, heady, aromatic!" What can I say? Be sure to line the tin well.

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    Units: US | Metric


    1. 1
      Preheat the oven to 190C/gas5. Grease and line a 23x13x7cm cm (9x5x3in) loaf tin. Cream the butter and sugar. Add the eggs and vanilla, beating in well.
    2. 2
      Next fold in the melted and cooled chocolate, taking care to blend well but do not overbeat.
    3. 3
      You want the ingredients combined: you don't want a light airy mass. Gently add the flour, to which you've added the bicarb, alternately spoon by spoon, with 250 ml of boiling water until you have a smooth and fairly liquid batter.
    4. 4
      Pour into the lined loaf tin and bake for 30 minutes. Turn the oven down to 170C/gas mark 3 and 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.
    5. 5
      Plaace the loaf tin on a rack and leave to get completely cold before turning it out. It improves if left for a day or so before eating. This cake will probably sink in the middle because of its denseness.

    Ratings & Reviews:

    • on June 03, 2010


      This is one of my all time favourite chocolate cakes. The recipe has however needed a few tweaks to get it just right. Try subbing 50g of the flour with 50g of cocoa powder for a more chocolatey taste. Try reducing the sugar down to 325g and using half dark, half light muscovado sugar (or half caster sugar) to lighten the taste. And finally, I get the best results by baking for 50-55mins at a constant 175c, rather than using the two temps suggested in the original recipe! Happy baking :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 31, 2011

      The first time I made this cake it sank, but not too much. Today, the cake has turned into a sunken hole. Does anyone have any idea how to stop it from sinking? I always think that the cake needs to be slightly more cooked.

      For my recipe I use 75 grams of dark chocolate and 25 grams of normal white chocolate, as it gives it a softer taste. I also use 2 tablespoons of normal chocolate powder. Usually I cook this cake for 55 minutes, not 45, as I feel that the extra ten minutes makes the cake that much harder.

      Overall this is a wonderful, moist, rich cake, and would be perfect if the sinking issue could be solved.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2011


    Read All Reviews (12)


    Nutritional Facts for Dense Chocolate Loaf Cake - Nigella Lawson

    Serving Size: 1 (105 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 575.5
    Calories from Fat 277
    Total Fat 30.8 g
    Saturated Fat 18.9 g
    Cholesterol 106.9 mg
    Sodium 194.9 mg
    Total Carbohydrate 73.7 g
    Dietary Fiber 2.9 g
    Sugars 45.8 g
    Protein 6.7 g

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