Add half the flour to the bowl, beating at low speed to combine. Use it as the base of fun and different trifle, cut it in chunks for a decadent sundae, or simply enjoy it with a cup of coffee or tea. Add the remaining flour and combine all ingredients, being careful not to overbeat the batter. It's kid-friendly, family-friendly, and you can make it into a gluten free chocolate cake by substituting with gluten free all purpose flour! King Arthur Baking Company, Inc. All rights reserved. Facebook Instagram Pinterest Twitter YouTube LinkedIn. … In a microwave proof bowl, add the chocolate and butter and heat and mix until melted. Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool. The unfrosted cake may be wrapped and frozen for up to six months, and then thawed overnight before consuming. Pour batter into the prepared loaf pans. In a large bowl, combine the butter and sugar and beat until light and fluffy. Preheat the oven to 180 C / Gas 4. Bake the cake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. This chocolate pound cake is moist, dense, and packed with chocolate flavor. – prepare the chocolate ganache and keep it in the fridge for up to 2 days. Bake for 30 to 45 minutes or until a toothpick inserted into … Add the eggs, one at a time, beating well after each addition. An. Grease and line a 900g loaf tin with baking parchment. Although made with similar ingredients, cakes and loaves aren't the same. I have tried several recipes from the book and loved them all, but what truly blew my mind was the technique in her Chocolate Chip Loaf Cake. Put … In the flavor department yogurt adds that distinctive tang – which against all the knock you over the head, drag you back to the cave, richness of deep, dark chocolate, strikes a nice balance. Add the coffee … For the best results, let your refrigerated ingredients get to room temperature first and don't overmix the batter. Alternatively, use our loaf recipe to make muffins. Add the remaining flour, beating gently just until the batter is smooth. This rich and moist chocolate loaf cake is the perfect size for a family dessert. This easy chocolate loaf cake … Preheat the oven to 350 F (180 C/Gas Mark 4). For the Chocolate Loaf Cake: 1 1/2 cups sugar (white granulated) 1/2 cup butter (softened) 3/4 teaspoon salt 2 teaspoons vanilla extract 1 teaspoon baking soda; 1/4 teaspoon baking powder; 2/3 cup cocoa powder (unsweetened) 3 large eggs 1 1/4 … Preheat the oven to 175°C/350°F and grease and flour a loaf pan. Instructions. Chocolate lovers rejoice! Thin out with more milk, if needed, or add more confectioners' sugar if a thicker icing is desired. How ingredients are used: Many of the basic loaf and cake ingredients are alike (flour, eggs, butter) but are used in different proportions even if the loaf can result in the same amount of servings as the equivalent cake. This rich chocolate loaf cake makes a great snack with a little bit of peanut butter on top. Once the glaze is firm, cover the cake with foil or plastic wrap. This chocolate chip loaf serves up to 10 people. – prepare the loaf cake and keep it wrapped at room temperature for 2 to 3 days (1 to 2 days preferably). This triple chocolate loaf is dense, moist and always perfect. Cream together your softened butter and sugar until light and fluffy (I use an electric hand mixer). https://food52.com/recipes/20091-nigella-lawson-s-dense-chocolate-loaf-cake Add about 1/3 of the flour and 1/2 of the milk and mix on low speed until combined. I always like to give credit where it is due and this cake was inspired by Baking Day by Anna Olson. 1 hr 35 min. 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Look no further than this recipe that takes a mere 20 minutes to bake a little bit of peanut on...