This perfect little pound cake has become my go-to when I’m in need of a SERIOUS chocolate dessert that feels decadent and fancy, but isn’t going to take me all day. I love to serve it to friends, it has an unassuming air then you take a bite and realize you’re rapidly slipping into a blissful chocolate coma. I made it this week for a friend and fellow chocolate lover who recently had back surgery and needed some dessert therapy. She also happens to be one of our first followers and is such a twocarolines.com supporter that I will rescue her with chocolate sweets anytime she wants. She called to report that she LOVED this cake and described it as absolutely “scrumdillyotious” and insisted I post the recipe ASAP because she needs more. This ones for you Linda!
1 cup room temperature butter
1 2/3 cup dark brown sugar
1 teaspoon vanilla extract
2 large eggs, beaten
4 ounces best bittersweet chocolate, melted (I use the Trader Joe’s Pound Plus 78% dark chocolate that’s imported from Belgium)
1 1/3 cup all purpose flour
1 teaspoon baking soda
1 cup boiling water
3/4 cup chocolate chips or chocolate chunks
- Preheat oven to 375, grease and line a loaf pan. The lining is important as this is a very damp cake, so I cut parchment to line the sides and the middle, then sprayed my parchment just a bit too. To melt your chocolate, chop it up, and either melt in a heatproof bowl over a pot of boling water, or do the easy way, heat in a pyrex in your microwave on defrost, or in 20 second increments, because if you let it get to hot, it will burn your chocolate. Just melt until you can whisk it smooth.
- Cream the butter and sugar, then add the eggs and vanilla, beating in well. Next, fold in the melted (and now slightly cooled) chocolate, blend well, but don’t over-beat. You want the ingredients combined, but you don’t want a light airy mass.
- Mix your baking soda and flour, then gently add the flour mixture, alternately bit by bit with the boiling water until you have a smooth fairly liquid batter. Sprinkle a teaspoon of flour over your chocolate chips and add those in last, then pour into your lined loaf pan.
- Bake 30 minutes, turn down the oven to 325 and continue to bake for another 15 minutes. The cake does not need to be completely set, but it should be mostly set. If it’s too squiggly in the middle, it won’t totally set. I like to tent the top with foil for the last 15 minutes just to insure I don’t burn my chocolate on top, but I get a cake that is baked all the way through the middle. A cake tester will come out with moist crumbs when done, not liquid batter.
- Place loaf pan on a rack and leave to get completely cold before turning out. Don’t worry if it sinks in the middle, that is to be expected. Turn out carefully, I trace the edges with a knife first. Serve with powdered sugar, ice cream, caramel, whipped cream or Nigella even loves it with cream cheese (no clue how she does that – maybe brits keep their cream cheese at room temp?) However you serve it, the cake is so delicious and I think it’s brilliant just on it’s own. Enjoy!
Recipe adapted from “How to be a Domestic Goddess” by Nigella Lawson Dense Chocolate Loaf Cake