Our take on Nigella Lawson’s Dense Chocolate Loaf Cake
CHOCOLATE COFFEE PISTACHIO LOAF CAKE
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- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 1 Loaf
- Difficulty Level EASY
Recipe Rating
- (0 /5)
- (0 Rating)
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.
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.
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 ...
Read more about this chef..A LITTLE BIT ABOUT US
Hi, we're Mary Lynn & George. We're two unpretentious food nerds in the Midwest who are way into Instagramming their food. Follow us while we get inspired, experiment with new recipes and techniques, share some of our long-kept secrets, and partake in our love affair with cocktails all while keeping it pretty real. We're not fancy chefs, but we love learning so we can pretend that we are. Want to know more? Read the About us or Contact Us.
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