CHOCOLATE COFFEE PISTACHIO LOAF CAKE

Published on January 12, 2014 | By |
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1 Loaf
    • Difficulty Level

Our take on Nigella Lawson’s Dense Chocolate Loaf Cake

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Ingredients

  • 1 cup softened unsalted butter
  • 1⅔ cup dark brown sugar
  • 2 large eggs, beaten
  • 1½ tsp vanilla extract (or 1 tsp vanilla extract + 1 tsp orange extract)
  • 4 oz bittersweet chocolate
  • 1⅓ cup AP flour -OR- ⅔ c AP flour + ⅔ c nut flour or finely ground nuts
  • 1 tsp baking soda
  • 2 tsp coffee grounds
  • 1 cup + 2 tbsp boiling water

Instructions

  • 1. Preheat oven to 375°F. Grease and line loaf pan with nonstick spray (or butter) and parchment paper or a loaf-pan paper liner.
  • 2. Mix the flour and baking soda in a medium bowl and set aside.
  • 3. Cream the butter and sugar for 2 minutes. Then add eggs and extract, beating well. Next, fold in the melted, slightly cooled chocolate. Blend well, but do not overbeat. Gently add the dry ingredients a little at a time, alternating with the boiling water until mixture is smooth and fairly liquify.
  • 4. Pour the batter into the lined and greased loaf pan and bake for 30 minutes. After that time, turn the oven down to 325°F and continue to cook for another 15 minutes.
  • 5. Place the loaf pan on a cooling rack and let is cool completely. To remove the cake from the pan, either turn it out on a large plate and flip back over, or gently pull it out by the liner paper.
  • Servings : 12-16
  • Ready in : 80 Minutes
  • Course :
  • Recipe Type :

Instructions

  • 1. Preheat oven to 375°F. Grease and line loaf pan with nonstick spray (or butter) and parchment paper or a loaf-pan paper liner.
  • 2. Mix the flour and baking soda in a medium bowl and set aside.
  • 3. Cream the butter and sugar for 2 minutes. Then add eggs and extract, beating well. Next, fold in the melted, slightly cooled chocolate. Blend well, but do not overbeat. Gently add the dry ingredients a little at a time, alternating with the boiling water until mixture is smooth and fairly liquify.
  • 4. Pour the batter into the lined and greased loaf pan and bake for 30 minutes. After that time, turn the oven down to 325°F and continue to cook for another 15 minutes.
  • 5. Place the loaf pan on a cooling rack and let is cool completely. To remove the cake from the pan, either turn it out on a large plate and flip back over, or gently pull it out by the liner paper.

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About Chef

Mary Lynn

Graphic designer by trade. Creative baker of deliciousness. Overall food nerd and cocktail aficionado-in-training. I'm constantly battling my slightly picky palette that causes a strong dislike for vinegar and a ...