My sister-in-law and I spent a Saturday evening recently – after all the kids were in bed (between the 2 of us, there are 6 kids under the age of 10!) – just watching hours of The Cooking Channel and Food Network.    I saw this recipe on an episode of Nigella Feasts and had to try it.  For one, it looked incredibly easy and for another, well, with a name like Quadruple Chocolate, I knew it’d be a big hit with my family.  You need to give this one a try!  (By the way, can you find the mistake I made while making this recipe?  It’s in one of the pictures….)

Quadruple Chocolate Loaf Cake

Ingredients

1 2/3 cups all-purpose flour

1/2 tsp baking soda

1/2 cup cocoa

1 1/3 cups sugar

1 1/2 sticks unsalted  butter, softened

2 eggs, room temperature

1 tbsp vanilla extract

1/3 cup sour cream

1/2 cup boiling water

1 cup semisweet chocolate chips

Syrup:

1 tsp cocoa

1/2 cup water

1/2 sugar

Garnish:

1 oz dark chocolate bar, shaved or splintered

Preheat oven to 325 degrees.   Line a 9×5 loaf pan with greased foil.

Greased foil

Place flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream into a food processor.

Can you see what's wrong with this picture?

Process until all the ingredients are blended, creating a smooth, satiny brown batter.  Scrape sides of the bowl with a spatula.

processed

Replace the cover of the food processor and while running, add the 1/2 cup of boiling water down the funnel.   Process for another quick minute, then using the spatula, stir in the chocolate chips.   Pour batter into the prepared loaf pan.

About to go in the oven

Bake for about an hour (you should start checking “doneness” at about 50 minutes.  It is done when a toothpick inserted into the middle will come out pretty clean; also the loaf will have risen and split down/”cracked” down the middle.)

About 10 minutes before the cake is due to come out of the oven, prepare the syrup:  place cocoa, water and sugar into a small saucepan and boil it for about 5 minutes,  then keep it on a lower simmer for another 5-10 minutes until it’s thick and syrupy.

Ingredients for syrup
Bubbling away...

Take the cake out of the oven.  Leave in the loaf pan and pierce the cake here and there with the toothpick.    Pour the syrup over the cake.

 

Syrup poured over the top

Let the cake cool completely; then slip it out of the tin, removing the foil as you do.  Sprinkle with chocolate slivers over the top of the cake, which will be sticky because of the syrup.   Enjoy!

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