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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.
So, Friends, as you know it is October, when we celebrate all things Fair Trade, from chocolate to coffee to quinoa. Let’s review what Fair Trade means:
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:
Nigella Lawson’s Boozy Dense Chocolate Loaf Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 1 loaf
Print Recipe
Pin RecipeDescription
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.
Ingredients
- 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
Instructions
- 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
This post may contain affiliate links. Please read my disclosure policy.
Hannah says
I made this in a bundt pan, and it was delightful! I found it didn’t need the additional 15 minutes at the end, similar to your smaller loaf pan.
julie says
Just made this for dessert tonight and it was deliciously chocolately absolute goodness.
Followed the directions to a tee. SO glad I found this!
Lindsay says
I made this last Friday to serve to friends over the weekend. I used 2 4-inch x 8-inch loaf pans which the batter filled to the same level you show in your picture Ali. I was surprised and a bit disappointed when I pulled them out of the oven and they hadn’t risen much – I ended up with 2 pretty skimpy cakes. BUT – the one we devoured was incredibly moist and totally delicious. I substituted Cointreau (orange liqueur) for the brandy which left a nice subtle orange taste and only buttered both pans (no parchment paper) and they came out of the pans just fine. Are they supposed to rise a lot? Other than the brandy substitution, I followed the recipe exactly as you have it. Any thoughts?? Thanks for yet another outstanding recipe Ali!!
alexandra says
Hi Lindsay! Sorry about the skimpy loaves! So, I must have not made the pan dimensions clear in my post. I used one 9×5-inch pan (a standard loaf pan), and then filled up one mini loaf pan. So next time, I would suggest filling up your 8×4-inch pan 2/3, then bake off the remainder in a smaller vessel — mini loaf pans or muffin cups or ramekins. The loaves rise a bit but not too much — it sounds as though you did everything right, just that each pan was on the large size. The loaves probably cooked faster, too, right? Hope that makes sense! LOVE the idea of Cointreau — orange and chocolate is one of my favorite combos. THanks for writing in!
Jen says
Planning to make this for thanksgiving in a bunt pan- but I also want to use my bunt pan for a bread pudding… how far in advance do you think I could bake it? Would today (Monday) be too early? Thanks!
Ihjaz Ahmad says
Oh my goodness, Chocolate Loaf Cake looks delicious! I’m definitely making this! thanks for sharing!
Nicah says
That cake sounds and looks divine! Making it first thing tomorrow morning so I can devour it in the evening. <3
Could the recipe maybe be doubled to fill three normal-sized loaf pans?
alexandra says
Yay! I think so. I would just be sure to not fill the loaf pans too high. Refer to the pictures as a guide. No matter the size of vessel, as long as it is not over 3/4 filled, you shouldn’t have any spillage issues. Best to be cautious — you can always bake off extra batter in ramekins or mini pans — whatever you’ve got!
noemieb says
Just want to say that I made this cake, and that it was RIDICULOUSLY delicious. Like probably the best cake i’ve ever made. Thank you for this beauty!
alexandra says
Yay! So happy to hear this!
Dionakaye Sims says
This chocolate cake does look pretty good. Can it be baked in a decorative bundt-shaped cake pan, I wonder? Would I have problems getting the baked cake out of the pan?
alexandra says
I think a bundt pan is a great idea! I find bundt pans bake everything much more easily, and I bet you could use all of the batter in the bundt pan (as opposed to what I do, which is make one standard loaf pan and one mini loaf pan).
Be sure to butter the pan very well! And I would let it cool probably for 45 minutes in the pan before turning it out onto a rack. Good luck!
Dionakaye Sims says
Oh, I would like to get confirmation on baking this cake in decorative bundt-shaped cake pans. Thank you!!
Jen says
I have made it in a bundt- was a huge hit and came out easy. I buttered the pan first.
alexandra says
Great to hear this!
Julie says
OH my gosh! I’ve been making Nigella’s dense chocolate loaf cake for years but – you are a genius! Adding coffee & booze? I always have a 4 oz bar of chocolate in my pantry for her recipe and now I am rushing to make this tonight!