This recipe has been highly requested since a picture I posted on my Facebook profile. A chocolate loaf cake, easy to make and so delicious. You can serve it at teatime as an everyday cake or you can take it to another level by pouring some chocolate ganache (click HERE for the recipe) and decorate it with fresh forest fruits and dust some icing sugar. So flexible, just like a pair of jeans; right ?! The best part is that you can store the cake up to 4 days at room temperature if you wrap it with plastic wrap. This recipe does not contain baking powder, so don’t use any (otherwise you will have batter all over your oven).
- Click HERE to read the Pink Smoothie’s recipe
Method:
Preheat oven to 163°C
Line a parchment paper or grease and flour a 22 x 11cm loaf pan
Stir together the flour and salt
In a medium bowl mix together chocolate and boiling water
As chocolate is starting to melt add the cocoa powder and mix all together
Let cool for few minutes
Cream together both sugars, vanilla and butter until fluffy
Add the eggs one at a time and beat until combined
Add the chocolate mixture and whisk
Add the flour while beating
Pour the batter into the prepared pan
Gently tap the pan on the counter to release air bubbles
Bake until fully baked for around 1 hour to 1 hour and 10 minutes (until a toothpick inserted into the center comes out clean)
Rotate the pan halfway through baking
Cool in the pan for 10 minutes
Take the cake out of the pan and let it cool completely on a wire rack
Photography by Eranda Janku, unless otherwise stated
