Dense Chocolate Loaf Cake Nigella Lawson
Indulge in the rich, velvety allure of Nigella Lawson's Dense Chocolate Loaf Cake, a dessert that strikes the perfect balance between decadence and simplicity. Made with premium dark chocolate and dark brown sugar, this chocolate lover’s dream boasts a moist, fudge-like texture that melts in your mouth. The recipe combines a straightforward melting technique with a whisked batter, ensuring ease for both novice and experienced bakers. Finished in just over an hour, this loaf cake is ideal for any occasion—from casual tea breaks to elegant dinner parties. Serve it as is, or pair it with a dollop of whipped cream or a scoop of ice cream for an elevated treat. Perfect keywords for your search: dense chocolate loaf cake, Nigella Lawson chocolate cake, rich chocolate dessert, easy chocolate loaf recipe.
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Recipe Information
Ingredients
- 175 grams Unsalted butter
- 175 grams Dark chocolate (minimum 70% cocoa solids)
- 300 grams Dark brown sugar
- 225 grams Plain flour
- 1 teaspoon Bicarbonate of soda
- 0.5 teaspoon Salt
- 250 milliliters Boiling water
- 1 teaspoon Vanilla extract
- 2 large Eggs
Instructions
Preheat your oven to 190°C (170°C fan)/375°F/gas mark 5.
Grease and line a loaf tin measuring approximately 21cm x 11cm x 7cm (8.5in x 4.5in x 3in) with parchment paper.
In a heatproof bowl, melt the unsalted butter and dark chocolate over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir occasionally until smooth. Alternatively, you can melt them together in 30-second bursts in the microwave, stirring between each burst.
Once melted, remove from heat and whisk in the dark brown sugar until fully combined.
In a separate bowl, sift together the plain flour, bicarbonate of soda, and salt to ensure there are no lumps.
In another bowl or jug, whisk together the boiling water, vanilla extract, and eggs.
Gradually add the wet mixture into the chocolate mixture, alternating with the dry ingredients. Stir gently after each addition to ensure everything is incorporated, resulting in a smooth batter.
Pour the batter into the prepared loaf tin and smooth the surface with the back of a spoon or spatula.
Place the tin on the middle shelf of the preheated oven and bake for 50-60 minutes. Start checking at the 50-minute mark by inserting a skewer into the center—if it comes out mostly clean with just a few moist crumbs, the cake is done. Avoid overbaking to maintain its dense texture.
Once baked, remove the loaf tin from the oven and let the cake cool in the tin for 10 minutes.
Carefully lift the cake out using the parchment paper and transfer it to a wire rack to cool completely before slicing.
Enjoy on its own or with a dollop of cream or ice cream for an extra treat!
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 313 mg | 14% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 41.7 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 248 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
