Nigella Lawson’s Dense Chocolate Loaf Cake with Booze and Coffee
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Nigella Lawson’s recipe for dense chocolate loaf cafe, well traversed in the blogosphere, needs no tinkering. Moist, rich, tender, chocolatey — what’s to improve?
Well, when my box of Fair Trade treats arrived, and I saw the bag of coffee and chocolate nestled together, I couldn’t help think that coffee, known to heighten the flavor of chocolate without imparting much coffee flavor at all, might make a subtle difference.
And because a splash of booze is often a nice addition to quick breads/loaf cakes, what would be the harm in replacing the final two tablespoons of water with brandy? And because every cake needs a pinch of salt, a pinch of salt would be added, too.
The result? Intense chocolate, subtle coffee and booze, perfect sweetness, complete deliciousness. This cake gets better by the day and is as impossible to resist with morning coffee as with postprandial cordials. Coffee, booze, salt — somehow I think you (and Nigella) would approve.
What is Fair Trade?
- Products that bear the Fair Trade logo come from farmers and workers who are justly compensated.
- Fair Trade helps farmers (more than 1.2 million worldwide) in developing countries build sustainable businesses that positively influence their communities.
- Fair Trade ensures that farmers follow internationally monitored environmental standards and also provides financial incentives and resources for organic conversion, reforestation, water conservation and environmental education.
- Fair Trade empowers women to play an active role in their families and in their co-ops by starting businesses with guaranteed access to health care, certain job rights and freedom from harassment.
- Fair Trade supports education with revenues set aside to build schools and maintain enrollment.
In Nigella’s cake I used Guittard semi-sweet chocolate, though bittersweet works well, too, and Equator Mocha Java coffee:
Don’t be tempted to pour the whole batter into one 8.5×5.5-inch loaf pan — it will overflow. That said, if you have a 10×5-inch loaf pan, you can fit the entire batter in it.
If you can resist, let it rest for a full day before cutting:Print
Source: Nigella Lawson’s How to Be a Domestic Goddess
If you don’t feel like adding booze or coffee, simply use 1 cup plus 2 tablespoons boiling water instead.
- 1 cup soft unsalted butter
- 1 2/3 cup (316 g) dark brown sugar
- 1 1/3 cup (170 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt, such as Maldon or Fleur de sel (or use 3/4 teaspoon kosher salt)
- 2 large eggs
- 1 tablespoon vanilla extract
- 4 ounces best bittersweet or semisweet chocolate, melted
- 2 tablespoons Brandy or Bourbon or Grand Marnier
- 1 cup freshly brewed coffee
- Heat the oven to 375°F. Line a 9×5-inch or 10×5-inch loaf pan with parchment paper. Grease the inside ends of the pan if they are expose. If you only have an 8.5×4.5-inch loaf pan, prepare it along with another small vessel with parchment paper — do not be tempted to bake the entire batter in it as it will overflow.
- Cream the butter and sugar, either with a wooden spoon or with an electric hand-held mixer.
- Meanwhile, whisk together the flour, baking soda and salt. Set aside.
- Add the eggs and vanilla to the butter-sugar mixture and beat until combined.
- Next, fold in the melted and now slightly cooled chocolate, taking care to blend well but being careful not to overbeat. You want the ingredients combined: You don’t want a light, airy mass. Add the brandy and mix to combine.
- Next, gently add the flour mixture alternately spoon by spoon with the coffee until you have a smooth and fairly liquid batter.
- Pour into the lined loaf pan, being sure the batter does not come closer than 1 inch from the rim of the cake pan or it risks overflowing. Bake 30 minutes. Turn the oven down to 325ºF and continue to cook for another 15 minutes. (If baking some of the batter in a small pan, remove after the first 30 minutes.) Remove pan from the oven. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won’t come out completely clean. Place the loaf pan on a rack, and leave to get completely cold before turning it out. (Leave it for a whole day if you can resist.) Don’t worry if it sinks in the middle — it will do so because it’s such a dense and damp cake.
- Category: Quick Bread
- Method: Oven
- Cuisine: American
Keywords: boozy, chocolate, cake, dense, moist, coffee, Nigella, Lawson