This recipe is from Feast by Nigella Lawson. I found it at Not Quite Nigella. The idea of so much chocolate in one cake was instantly appealing to me. Not Quite Nigella says the chocolate chips fell to the bottom of her cake. I used a trick of coating the chocolate chips in flour blend before stirring them into the batter and it worked. Not Quite Nigella accidentally added the chocolate for garnish to her chocolate syrup. I thought this was a fine idea, so I did the same. More chocolate is always better.
I can’t say I really noticed the milk chocolate, so using all dark chocolate might not change the taste much and would certainly be delicious. I would encourage using good quality chocolate with high cocoa content for the garnish at least, where waxy textures will be more apparent.
After my first bite I was reeling in chocolate delight. This cake is decadent with plenty of chocolate flavour. This was a wonderful surprise after not being satisfied with Nigella’s Chocolate Fudge Cake. Perhaps this was the answer. It needed to be a quadruple chocolate fudge cake! The chocolate syrup helps keep the cake moist and all the chocolate just makes it so tasty your chocolate tastebuds will be singing praises.Â Thanks to both Nigella and Not Quite Nigella for sharing this recipe.
Nigella’s Quadruple (or Quintuple) Chocolate Loaf Cake
200g (1 3/4 cups) gluten-free flour blend, 30g (1/4 cup) reserved (I used teff flour, sweet rice flour, and arrowroot starch)
1 1/2 teaspoons xanthan gum
1/2 teaspoon bicarbonate of soda
50g (3/8 cup) cocoa (I used 60g (1/2 cup))
275g (1 1/4 cups) caster sugar
175g (3/4 cup) butter
1 tablespoon vanilla extract
80 ml (1/3 cup) sour cream
125 ml (1/2 cup) boiling water
175g (6 oz, 1 cup) chocolate chips (I used half milk chocolate and half bittersweet chocolate)
For the syrup:
1 teaspoon cocoa
125 ml (1/2 cup) water
100g (1/2 cup) caster sugar
25g (about 1 oz) dark chocolate
Preheat the oven to 175C (350F). Grease and line a loaf tin, 21 x 11 cm (8 x 4 inches). Reserve 30g (1/4 cup) of flour blend. In a small bowl, toss the chocolate chips with the reserved flour blend to coat. Place all cake ingredients except chocolate chips into a food processor and blitz until it is smooth and satiny. Process again while pouring the boiling water slowly into the mixture until it is all combined. Turn off the processor and stir in the chocolate chips. (If you’re not using a food processor, cream the butter and sugar, then beat in the eggs, followed by the dry ingredients, then the sour cream and vanilla, then beat in the water. I used my stand mixer.)
Pour the batter into the loaf tin and bake for an hour. Mine took an extra 35 minutes, so be sure to check the cake. When ready the cake will be risen and split down the middle and a skewer should come out fairly clean. Just before the cake comes out of the oven, put the syrup ingredients of cocoa, water, and sugar into a small saucepan and boil for five minutes. What you want is a reduced liquid, a syrup.
When the cake is out of the oven, pierce all over with a skewer and pour the syrup as evenly as possible all over the cake. Do this slowly if needed. I found the syrup was coming out more quickly than it was being absorbed by the cake. Cool the cake completely, then slip it out of its tin and place it on your serving plate. Get your chocolate and slice thin slivers off the block with a heavy knife until you’ve got enough to cover the top of the cake. If required, spoon a little extra syrup so that the chocolate will stick to the surface. Enjoy!