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Quadruple Chocolate Loaf Cake (Nigella Lawson) Recipe

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Quadruple Chocolate Loaf Cake (Nigella Lawson)
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Ingredients
15
Count
Nutrition
374
Calories
Total time
80
Minutes
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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 soft unsalted butter
  • 2 eggs
  • 1/3 cup sour cream
  • 1/2 cup boiling water
  • 1 tsp cocoa
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 - oz dark chocolate (from a thick bar if possible), cut into splinters of varying thickness, for garnish
  • special equipment: 2-lb loaf tin (approximately 9 1/2 by 4 1/2 by 3 inches deep), lined with greased foil, pressed into the corners and with some overhang at the top. alternatively, substitute a silicon loaf tin, no foil lining necessary.

Directions:

  1. Take whatever you need out of the refrigerator so that all ingredients can come room temperature.
  2. Preheat the oven to 325 degrees F, putting in a baking sheet as you do so.
  3. Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream into the processor and blitz until a smooth, satiny brown batter. Scrape down with a rubber spatula and process again while pouring the boiling water down the funnel. Switch it off, then remove the lid and the well-scraped double-bladed knife and, still using your rubber spatula, stir in the chocolate chips or morsels.
  4. Scrape and pour the batter into the prepared loaf tin and put into the oven, cooking for about 1 hour. When ready, the loaf will be risen and split down the middle and a cake-tester will pretty well come out clean.
  5. Not long before the cake is due out of the oven (when it has had about 45 to 50 minutes), put the syrup ingredients of cocoa, water and sugar into a small saucepan and boil for about 5 minutes, to give a thick syrup.
  6. Take the cake out of the oven and sit it on a cooling rack, still in the tin, and pierce here and there with a cake tester. Pour the syrup over the cake.
  7. Let the cake become completely cold and then slip out of its tin, removing the foil as you do so. Sit on an oblong or other plate. Sprinkle the chocolate splinters over the top of the sticky surface of the cake
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 373.51 Kcal (1564 kJ)
Calories from fat 98.4 Kcal
% Daily Value*
Total Fat 10.93g 17%
Cholesterol 35.62mg 12%
Sodium 152.61mg 6%
Potassium 158.93mg 3%
Total Carbs 67.85g 23%
Sugars 43.72g 175%
Dietary Fiber 2.55g 10%
Protein 4.65g 9%
Vitamin C 0.1mg 0%
Iron 2.2mg 12%
Calcium 39.7mg 4%
Amount Per 100 g
Calories 297.56 Kcal (1246 kJ)
Calories from fat 78.39 Kcal
% Daily Value*
Total Fat 8.71g 17%
Cholesterol 28.38mg 12%
Sodium 121.58mg 6%
Potassium 126.61mg 3%
Total Carbs 54.05g 23%
Sugars 34.83g 175%
Dietary Fiber 2.03g 10%
Protein 3.71g 9%
Vitamin C 0.1mg 0%
Iron 1.7mg 12%
Calcium 31.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.9
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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