Speedy Delivery Chocolate Loaf Cake

Does the name of this recipe confuse you? Maybe it won’t if you read my post about the Fudgelet. Isn’t it appropriate that the Fudgelet decided to enter the world shortly after I made a fudgy cake? I made this cake with the intention to have it the following day. I ended up caving and having some that night. And of course I wasn’t around the next day because I was in the hospital, but I had a bunch when I returned from there.

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I am calling this the speedy delivery cake since I was not due to have the Fudgelet for over a week, but I guess this cake prompted him to want to enter the world sooner. Maybe he was jealous of the chocolate food we got to eat and wanted some for himself? Regardless, I recommend this as the cake to make if you are near the end of your pregnancy. 😉

Directions for Speedy Delivery Chocolate Loaf Cake

Adapted from Nigella Lawson

  • 2 sticks (1 cup) butter, room temperature
  • 1 2/3 cup dark brown sugar
  • 2 eggs
  • 1 Tablespoon vanilla
  • 4 ounces bittersweet chocolate, melted and cooled
  • 1 cup flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 cup coffee (I made instant coffee)

Preheat the oven to 375 degrees. Prepare a standard (9×5) loaf pan with foil and baking spray. With a mixer, cream the butter and sugar on medium speed for a few minutes.

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Beat in the eggs and vanilla.

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Fold in the melted chocolate.

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Stir together the flour, cocoa powder, and baking soda. Alternate adding the flour mixture with the coffee to the mixer bowl, stirring gently with each addition.

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When the mixture is smooth, pour into the loaf pan.

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Pour no higher than 1 inch from the rim of the pan. Pour the remaining batter into ramekins or a muffin pan.

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Bake for 30 minutes, then reduce the oven temperature to 325 degrees and continue to cook for 15 minutes until the cake is set, but still a bit soft in the middle.

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Allow the cake to cool completely before removing it from the pan. It will sink in the middle, but that is fine. It will also taste fudgier on the second day.

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Directions for Speedy Delivery Chocolate Loaf Cake (without pictures)

Adapted from Nigella Lawson

  • 2 sticks (1 cup) butter, room temperature
  • 1 2/3 cup dark brown sugar
  • 2 eggs
  • 1 Tablespoon vanilla
  • 4 ounces bittersweet chocolate, melted and cooled
  • 1 cup flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 cup coffee (I made instant coffee)

Preheat the oven to 375 degrees. Prepare a standard (9×5) loaf pan with foil and baking spray. With a mixer, cream the butter and sugar on medium speed for a few minutes. Beat in the eggs and vanilla. Fold in the melted chocolate.

Stir together the flour, cocoa powder, and baking soda. Alternate adding the flour mixture with the coffee to the mixer bowl, stirring gently with each addition.  When the mixture is smooth, pour into the loaf pan. Pour no higher than 1 inch from the rim of the pan. Pour the remaining batter into ramekins or a muffin pan. Bake for 30 minutes, then reduce the oven temperature to 325 degrees and continue to cook for 15 minutes until the cake is set, but still a bit soft in the middle.

Allow the cake to cool completely before removing it from the pan. It will sink in the middle, but that is fine. It will also taste fudgier on the second day.

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4 thoughts on “Speedy Delivery Chocolate Loaf Cake

  1. haha! I love that your little guy came on the heels of chocolate cake! He’s my kind of fella, I can tell already. ; )
    You know I have eyed this Nigella recipe from Food52 for ages…I wasn’t sure but you’ve got me thinking about it again. You know how much I love any excuse to make another chocolate cake. I love the fudgy moist interior texture…did you think it had enough chocolate flavor? Thanks!

  2. Pingback: Chicken with Coconut-Caramel Sauce | fudgingahead

  3. Pingback: Mixed Bag Mondays (Part 11): Smitten Kitchen Peach and Chocolate | fudgingahead

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