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Nigella’s Chocolate Cake

Posted by on January 7, 2013

Dense Chocolate Cake - Meatballs&Milkshakes

As soon as I saw this recipe, I knew I had to try it out. It’s a dense chocolate loaf cake that I like best warmed with some vanilla ice cream although it’s also great as a breakfast treat. This cake is definitely worth a try, and it’s really quick and easy to make. It’s an adapted version of Nigella Lawson’s Dense Chocolate Cake from How to Be A Domestic Goddess.

Nigella’s Chocolate Cake

2 sticks butter

1 1/2 cups brown sugar

2 eggs

1 teaspoon vanilla extract

4 ounces bittersweet chocolate, melted

1 1/3 cup flour

1 teaspoon baking powder

1 cup boiling water

Cream together the butter and sugar until light in color. Add the eggs one at a time as well as the vanilla. Add the melted chocolate slowly, and make sure everything is well incorporated. Combine the flour and baking powder in a separate bowl. Slowly alternating with the water, add the dry ingredients in fifths. Once everything is incorporated, pour into a 9×5 loaf pan lined with parchment paper. Make sure to leave an inch at the top. Extra batter can be used for cupcakes.

Bake at 375 degrees for 30 minutes and then reduce the temperature to 325 degrees for another 15 minutes. Allow to cool completely before removing and serving.

Dense Chocolate Cake - Meatballs&Milkshakes

6 Responses to Nigella’s Chocolate Cake

  1. Liz

    I laughed because we both posted bread puddings nearly simultaneously–and mine was a Nigella recipe 0-: Great minds think alike–haha. Your cake looks lovely and like it needs the company of a glass of milk:-)

  2. apuginthekitchen

    I saw the recipe and said the same thing, it just looks so good. What a wonderful cake.

  3. StefanGourmet

    I love chocolate cake. Won’t the boiling water cook the eggs prematurely?

    • m&m

      I wondered about that too, but it didn’t seem to. I think because you add it slowly alternating with the dry ingredients, it doesn’t make it too hot too quickly, in effect tempering it.