So how would you like a cake which has all the yumminess of a brownie and a chocolate cake? All you got to do is blend the ingredients in a processor or blender, pour it into a loaf tin and bake. This cake can be served as a dessert for a party or to welcome your new neighbours or better yet you can just enjoy a slice of it with your cup of coffee and favourite book in hand.
This is a Nigella Lawson recipe, need I say more? You can serve it with crème fraiche, whipped cream or as I had, with vanilla ice cream. Without further ado, here is the recipe.
Source : Nigella Lawson Quadruple Chocolate Loaf
For the cake
All-purpose flour – 1 2/3 cup
Baking soda – ½ tsp
Cocoa powder – ½ cup
Caster sugar – 1 1/3 cups
Unsalted butter – 175 gms ( 1 ½ sticks)
Eggs – 2
Vanilla extract – 1 tbsp
Sour cream/ yogurt – 1/3 cup
Boiling water – ½ cup
Dark chocolate chips – 1 cup
For the syrup
Cocoa powder – 1 tsp
Water – ½ cup
Caster sugar – ½ cup
Dark chocolate from a bar – 25 gm
Bring all the ingredients to room temperature.
Preheat the oven to 170°C/325ºF. Line a loaf tin with greased foil and leave an overhang all round. Or use a silicon tin.
Blitz the flour, bicarb, cocoa, sugar, butter, eggs, vanilla and yogurt in a processor. Process it while pouring the hot water down the funnel. Switch it off,remove the blade and fold in the chocolate chips with a spatula.
Pour this batter into the prepared loaf tin and slide into the oven, cooking for about 1 hour. When its ready , there should be a nice crack right in the middle and a skewer pierced in might not come out perfectly clean but with a little crumb. That’s the texture you are looking for a brownie cake.
When the cake is around 40-45 minutes in the oven, put the cocoa,sugar and water to boil in a saucepan. Boil it down to a nice thick caramelized chocolatey syrup.
Take the cake out of the oven,cool and while in tin pierce with a skewer around.Then pour the syrup as evenly as possible over the cake. It will run to the sides of the tin, but some will have been absorbed in the middle.
Let the cake become completely cold and then slip out of its tin, removing the foil as you do so, onto a plate. Now take the bar of chocolate and grate over the cake. There is no measure to the amount of grated chocolate, go overboard with it or just enough to cover the top. Cut into a slice and serve with your choice of side.
Note: I have used dark chocolate chips, you can replace it with bittersweet chocolate chips or milk chocolate chips. If you don’t get chocolate chips around, you can just chop up some good quality chocolate and use that instead. Try not to avoid it because that’s what gives it the brownie texture.
For the garnish also any good quality (dark/milk/white) chocolate can be used.