By Sherrie-pie on September 13, 2005
"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."
Serving Size: 1 (105 g)
Servings Per Recipe: 8
"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 :)"
"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."
"This is my very favourite cake to make - it tastes lovely, is really easy and my husband is addicted to it.
The only downside is the collapsing nature of it - I have no idea how you get it to stop it sinking in the middle.
The first time I made it, the texture was moist but not soggy, but with a vein of really stodgy goo running through the middle - my husband loved it but it was a bit too stodgy for me.
Last time I made it, I separated the eggs and whipped the eggs whites, folding them in at the end. Unfortunately it rose so much that I lost half the cake to the baking tray below (always put a tray under this cake when you're baking it, it has a tendency to spill over!), but the texture of what remained was perfectly squidy throughout. Yum.
I am going to make this again today, but this time I am going to put in a really high collar of greaseproof in an attempt to contain the best (maybe I'll also reduce the raising agent to allow for the whipped egg whites, but will definitely be whipping them again!)."
"Because of the brown sugar (I think) this cake burns quickly on the outside. The inside was okay, moist and fluffy, although it tasted too treacly for my taste. Don't think I would make this one again."
"It turned out great -- nice and moist. I would however prefer to make some sort of frosting for it next time."
"I baked this cake in an effort to ingratiate myself with my colleagues and get a pay rise. They now point at me in a mocking fashion and call me 'Squidgy'. I have lost all my confidence and am now on sick leave. Had I left the cake in the oven for an extra 15 minutes I would have got the rise I was hoping for... and so would the cake."
"Very nice but so incredibly dense it created it's own gravity field that attracted all the fat people in the office and you needed wellies for the goo in the middle. Cakebaron - I like mine firm"
"Delicious. Moist and rich. Big hit with my family!"
"I have made this twice and it has become my family's favourite chocolate cake. A word of warning though - it is very dense, almost pudding like and if you don't like the rich treacle like flavour of dark muscovado sugar and you prefer your cakes to be light and airy then this is not the recipe for you. "
"Let's just say that I've made this cake more than once (I won't confess how many times), and that it's excellent. It's by no means difficult or expensive, so what are you waiting for?"