An admission. The photos of this cake are actually of two cakes made on different days. Why? Because the first time we used a too-small cake tin and the contents oozed [that’s the only word] over the baking tray. So two lessons learned: use the right size cake tin, and don’t forget the baking tray. Incidentally, the cake looked messy but tasted brilliant for pudding with strawberries and Greek yogurt!
225g soft unsalted butter
375g dark muscovado sugar
2 large eggs, beaten
1 tsp vanilla extract
100g best chocolate, gently melted and allowed to cool slightly
200g plain flour
1 tsp bicarbonate of soda
250ml boiling water
Pre-heat the oven to 190°/Gas 5 and put in a baking sheet.
Grease and line a 2lb loaf tin, 23x13x7cm. Line the tin fully, or you will never be able to remove this sticky cake in one piece.
Cream the butter and sugar, then add the eggs and vanilla. Beat well.
Now add the slightly cooled, melted chocolate. Take care to blend it well, but do not overbeat. The ingredients should be combined, you don’t want a mass of bubbles.
In a separate bowl, sift the flour and bicarbonate of soda. Now, alternating, add two spoonfuls of flour to the chocolate mix followed by two spoonfuls of water. Be sure to mix in each spoonful before adding the next, otherwise the mixture will be lumpy. At the end, you will have a smooth, fairly liquid batter.
Pour the batter into the lined loaf tin and place the tin in the oven on top of the baking sheet. Bake for 30 minutes. Turn the oven down to 170°/Gas 3 and continue to bake for another 15 minutes. The cake will still be squidgy inside, so a skewer will not come out completely clean.
Remove from the oven and place the tin on a rack. Leave until completely cold before turning out of the tin. It is a dense, dark cake and so may sink slightly in the middle.
Our cake is a gluten-free version of this recipe so instead of the self-raising flour and plain flour, we substituted 200g gluten-free plain flour. There is no need for baking powder in this recipe as the bicarbonate of soda acts as the raising agent.
If you like this, try:-
Peanut butter biscuits
An Italian cake of Spanish apples 5 to remember
sedoso/a – silky
denso/a – dense [texture]
squidgy – squidgy
en el medio – in the middle
hundirse – to sink
This recipe is from How to Be a Domestic Goddess by Nigella Lawson [UK: Chatto & Windus]
And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Chocolate cake: dense, silky, chocolatey #Spain #recipe by @Nigella_Lawson via @Spanish_Valley http://wp.me/p3dYp6-1Y6