Dense Chocolate Loaf Cake Recipe

Name: Dense Chocolate Loaf Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 5/8 cups flour; 1 teaspoon baking powder Nigella uses 1 teaspoon bicarbonate of soda; 1 cup butter preferable unsalted; 3 1/8 cups muscovado sugar; 2 eggs beaten; 5/8 cup dark chocolate melted; 1 cup boiling water; 1 teaspoon vanilla essence; 2 tablespoons cocoa powder optional; 1/2 cup chocolate chips optional

Servings: persons

1
Preheat the oven to 190 degrees C. Line the loaf tin with greaseproof baking paper.
2
Cream the butter and sugar together, with a wooden spoon or with a hand held mixer.
3
Add the beaten eggs and vanilla.
4
Then, fold in the molten chocolate, slightly cooled.
5
Do not overmix.
6
Add the flour+baking powder+cocoa, slowly, along with the boiling water until you get a smooth, liquidy batter.
7
(I add the cocoa and chocolate chips, for that added chocolaty feeling!)
8
Pour into the tin and bake for 30 minutes.
9
Turn the oven down to 170 degrees C, and bake for another 15.
10
The cake is slightly damp, so the cake tester will not turn out completely clean.
11
Let it cool completely before taking it out of the tin.

2134

kcal

Calories

131

Fat

235

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 5/8 cups flour, 1 teaspoon baking powder Nigella uses 1 teaspoon bicarbonate of soda, 1 cup butter preferable unsalted, 3 1/8 cups muscovado sugar, and more.

Yes, Dense Chocolate Loaf Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Dense Chocolate Loaf Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions