Chocolate Loaf Cake

Cake fondant
The last loaf you'll ever need ;)

Cake fondant ultra-chocolaté
Adapted from Nigella Lawson’s Feast.

As you’ll make the batter, you’ll definitely measure how good the cake is. Deeply fragrant, with a melt-in-your mouth texture.
Shall we all thank the cocoa powder. And melted chocolate. And cocoa syrup. And fine chocolate slivers.

However - and trust me, this is a not a problem - the recipe yields to two loafs. But they freeze beautifully, and they texture even benefits from they’re little Aspen-like vacations.

Cake fondant ultra-chocolaté

makes two loafs

for the cake
200g plain flour
1/2 tsp baking soda
50g cocoa powder
275g caster sugar
175g butter
2 eggs
1 tblsp natural vanilla extract
175g chocolate, melted
80g double cream
125g boiling water

for the syrup
1 tsp cocoa powder
125g water
100g caster sugar

for the topping
25g milk chocolate

Preheat the oven to 170°C. Grease and line two loaf tins (21 x 11cm and 7.5cm deep) with baking paper, making sure you cut it well above the rim so you’ll have handles to later get the cake out from its tin.

Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla extract, melted chocolate and double cream into a bowl, and mix with a wooden spoon until smooth. Slowly incoporate the boiling water and divide the batter between the twi loaf tins.

Bake for an hour, or until firm to the touch.

As soon as the cake is baked, remove from its tin using the baking paper, and place on a cooling rack, leaving the baking paper in place.

Put the syrup ingredients of cocoa, water and sugar into a small saucepan, and boil for approximately five minutes, until thickened.

When the syrup is ready, pierce the cake a few times using a skewer or a long match, and pour the syrup as evenly as possible over the cake. Let the cake become completely cold, remove the paper, 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.