Dense Chocolate Loaf

A moist, chocolatey loaf cake that will become your go-to dessert

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Makes: 8 large slices

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Ingredients

1 and 1/2 cups all-purpose flour (180 gms)
2 tbsps cocoa powder
1 tsp baking soda
1/4 tsp salt, if using unsalted butter
200 gms dark chocolate, finely chopped (I use 70%)
200 gms butter at room temp
1 and 1/2 cups brown sugar (320 gms)
1/4 cup thick yoghurt or curd at room temperature (55 gms)
2 eggs at room temperature (see notes)
2 tsps vanilla extract
1 cup freshly boiled water (250 ml)

Instructions

Melt the chocolate in the microwave (10-second increments, stirring in between) or in a heatproof bowl over a pan of simmering water, and set aside to cool a little.
In the meantime, line a 9x5 loaf tin with non-stick baking paper, leaving a little overhang for easy removal. This cake is moist and fragile and the paper makes it easier to take the cake out without breaking it. Preheat the oven to 175 C
In a large mixing bowl, beat the butter and sugar with a hand mixer on medium speed for 3 to 4 minutes till pale and creamy. Add the yoghurt and beat gently to combine.
Add the vanilla and the eggs, one at a time, beating gently after each addition. The batter may appear curdled at this stage, don't worry.
Now stir in the melted chocolate by hand, taking care not to be too vigorous, and mixing until just incorporated.
Sift in the flour, cocoa, baking soda and salt (if using). Fold it all in very gently till only a few streaks of flour remain. Now add the hot water, a little at a time, to prevent any lumps forming, and continue to fold the batter with a silicone spatula. I prefer doing this step by hand as a mixer could cause the hot water to splash here and there and make a mess.
If you still see lumps (I often do, despite my best efforts), beat with the hand mixer on low speed for a few seconds until smooth. The batter is slightly runny.
Pour the batter into the prepared loaf tin (it will be almost full, this is a large cake!) and bake for 1 hour and an extra 10 to 15 minutes as needed, until the cake has risen (it will dome and crack a bit), and a toothpick poked in the center comes out clean or with a few moist crumbs. To prevent the top darkening too much, cover the top loosely with foil around 40 minutes into the bake time.
Once baked, let the cake cool COMPLETELY at room temperature. Do not attempt to take it out of the tin till then, as it's definitely a fragile cake. To make things easier, you can also chill it for 30 minutes before slicing. You'll get 8 to 10 large slices but I prefer to slice each one in half further for more manageable servings!
Store the cake at room temperature for 2 to 3 days and in the fridge for 10 days and in the freezer for longer. In humid weather, I usually store the slices in an airtight tin and place it in the fridge on day two itself as the cake is already very soft and moist. When you want to eat, lightly reheat the slices or let them come to room temperature. Happy baking!

Notes

Shop this recipe: Dark Chocolate, Brown Sugar, Cocoa, Baking Paper, Mixing Bowl, Hand Mixer

*While Nigella Lawson does say that the high proportion of moisture in this batter could cause the cake to sink in the center as it cools, I've never experienced this. However, I know some readers have and if it does happen to you, don't worry because it's not unexpected. Also avoid opening the oven door too many times or taking the tin in and out often, and that will also prevent sinking.

*Adapted from a Nigella Lawson recipe in How to be a Domestic Goddess

*Here is an eggless version of this recipe.