Quadruple choclate loaf cake

A rich, moist chocolate loaf cake with chocolate chips, soaked in chocolate syrup, and topped with chocolate shavings. This quadruple chocolate dessert features cocoa powder in the batter, chocolate chips mixed in, a chocolate syrup that soaks through, and chocolate shavings on top for the ultimate chocolate lover's treat.

Ingredients


For the Cake

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup cocoa powder
  • 1 1/4 cups caster sugar
  • 3/4 cup soft unsalted butter
  • 2 eggs
  • 1 tablespoon real vanilla extract
  • 1/3 cup sour cream
  • 1/2 cup boiling water
  • 1/2 cup dark chocolate chips

For the Chocolate Syrup

  • 1 teaspoon cocoa powder
  • 1/2 cup water
  • 1/2 cup caster sugar

For the Topping

  • 2 1/2 ounces dark chocolate bar

Instructions


  • Prepare ingredients and oven: Take all ingredients out of the fridge to bring to room temperature. Preheat the oven to 350°F, placing a baking sheet inside. Line a small loaf tin with greased foil (ensuring no tears) with overhang all around, or use a silicone tin.
  • Make the batter: Put the flour, baking soda, cocoa powder, sugar, butter, eggs, vanilla extract, and sour cream into a food processor. Blitz until smooth and satiny. Scrape down with a rubber spatula, then process again while pouring the boiling water down the funnel.
  • Add chocolate chips: Remove the lid and blade, then stir in the dark chocolate chips using a rubber spatula.
  • Bake the cake: Pour the batter into the prepared loaf tin and slide into the oven. Bake for about 1 hour, until risen and split down the middle. A cake tester should come out clean (some stickiness is normal for this moist cake).
  • Make the syrup: After the cake has baked for 45-50 minutes, put the cocoa powder, water, and caster sugar into a small saucepan. Boil for 5 minutes or longer until reduced to a syrup with dark, smokey chocolate intensity.
  • Soak the cake: Remove the cake from the oven and place on a cooling rack (still in tin). Pierce here and there with a cake tester, then pour the syrup evenly over the surface.
  • Cool and finish:Let the cake become completely cold, then slip out of the tin and remove the foil. Place on a serving plate. Take the dark chocolate bar and cut with a heavy sharp knife to create splinters and flakes. Scatter these chocolate shavings over the sticky top of the cake.


Recipe adapted from Nigella Lawson