CHOCOLATE LOAF CAKE WITH EASY CHOCOLATE GLAZE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F (180 C/Gas Mark 4). Grease and flour a 9 x 5 x 3-inch loaf pan or spray with a baking spray that includes flour.
- With a hand mixer, beat sugar and butter together until well blended.
- With the mixer on low speed, add the salt, vanilla extract, baking soda, baking powder, and cocoa powder. Mix until blended.
- Add the eggs, one at a time, beating well after each addition.
- Add about 1/3 of the flour and 1/2 of the milk and mix on low speed until combined.
- Add another 1/3 of the flour and the remaining milk and mix thoroughly.
- Add the remaining flour and combine all ingredients, being careful not to overbeat the batter.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60 to 65 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pan on a rack for about 10 minutes.
- Carefully remove the cake from the pan and cool completely on a rack.
- Gather the ingredients.
- Sift the confectioners' sugar into a bowl and set aside.
- In a saucepan over low heat, melt the butter.
- Whisk in the cocoa powder and milk and continue cooking and stirring until thickened.
- Remove the chocolate mixture from the heat and whisk in the confectioners' sugar. Thin out with more milk, if needed, or add more confectioners' sugar if a thicker icing is desired.
- Glaze the cake with the chocolate glaze, or frost, as desired.
Nutrition Facts : Calories 292 kcal, Carbohydrate 44 g, Cholesterol 63 mg, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, Sodium 286 mg, Sugar 33 g, Fat 12 g, ServingSize 12 to 16 servings, UnsaturatedFat 0 g
QUADRUPLE CHOCOLATE LOAF CAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h20m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Take whatever you need out of the refrigerator so that all ingredients can come room temperature.
- Preheat the oven to 325 degrees F, putting in a baking sheet as you do so.
- Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream into the processor and blitz until a smooth, satiny brown batter. Scrape down with a rubber spatula and process again while pouring the boiling water down the funnel. Switch it off, then remove the lid and the well-scraped double-bladed knife and, still using your rubber spatula, stir in the chocolate chips or morsels.
- Scrape and pour the batter into the prepared loaf tin and put into the oven, cooking for about 1 hour. When ready, the loaf will be risen and split down the middle and a cake-tester will pretty well come out clean.
- Not long before the cake is due out of the oven (when it has had about 45 to 50 minutes), put the syrup ingredients of cocoa, water and sugar into a small saucepan and boil for about 5 minutes, to give a thick syrup.
- Take the cake out of the oven and sit it on a cooling rack, still in the tin, and pierce here and there with a cake tester. Pour the syrup over the cake.
- Let the cake become completely cold and then slip out of its tin, removing the foil as you do so. Sit on an oblong or other plate. Sprinkle the chocolate splinters over the top of the sticky surface of the cake
DENSE CHOCOLATE LOAF CAKE - NIGELLA LAWSON
I love this cake. As Nigella says: "the essence of all that is desirable in chocolate - dark intensity isn't toyed with nor upstaged by any culinary elaboration. The plainest of plain loaf cakes - damp, heady, aromatic!" What can I say? Be sure to line the tin well.
Provided by Sherrie-pie
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 190C/gas5. Grease and line a 23x13x7cm cm (9x5x3in) loaf tin. Cream the butter and sugar. Add the eggs and vanilla, beating in well.
- Next fold in the melted and cooled chocolate, taking care to blend well but do not overbeat.
- You want the ingredients combined: you don't want a light airy mass. Gently add the flour, to which you've added the bicarb, alternately spoon by spoon, with 250 ml of boiling water until you have a smooth and fairly liquid batter.
- Pour into the lined loaf tin and bake for 30 minutes. Turn the oven down to 170C/gas mark 3 and cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won't come out completely clean.
- Plaace the loaf tin on a rack and leave to get completely cold before turning it out. It improves if left for a day or so before eating. This cake will probably sink in the middle because of its denseness.
WHOLE-WHEAT CHOCOLATE CHIP LOAF CAKE
Nutty whole-wheat flour and semisweet chocolate are a winning pair in this easy-to-make one-bowl loaf cake. Whole-wheat flour gives this cake depth and a nubbly texture that is tastier than that of your average all-purpose flour, and semisweet chocolate makes it a special treat. You can use whatever type of chocolate chips you prefer, and chopped chocolate works, too, if that's what you have on hand. You can also use a greater proportion of whole-wheat flour if you like - up to about 1 cup/128 grams of the total 1½ cups flour works well - but the cake will be a bit more dense. It will still be delicious, but it will have a slightly different texture.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h10m
Yield 1 loaf (about 8 servings)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees and butter a light-colored metal 9-by-5-by-3-inch loaf pan. Line the pan with a strip of parchment paper that hangs over the two long sides.
- In a large bowl, vigorously whisk eggs and brown sugar until light and smooth, about 30 seconds.
- Add the sour cream, melted butter, oil, vanilla extract and salt, and whisk until smooth. Whisk in the baking powder and baking soda.
- Add both flours and all but one 1 heaping tablespoon of the chocolate chips. Stir with a rubber spatula until combined and no streaks of flour remain.
- Spoon the batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips, 1 teaspoon of granulated or turbinado sugar and a sprinkle of salt. Bake until golden and puffed, and a tester inserted into the center comes out clean or with a bit of melted chocolate, 50 to 60 minutes.
- Carefully run a thin knife or offset spatula around the edges of the pan not protected by the parchment paper. Set the pan on a rack to cool for about 15 minutes. Then, use the parchment paper to lift the cake out of the pan and set it back on the rack to cool completely. Keep leftovers loosely covered at room temperature for up to 3 days.
DOUBLE CHOCOLATE LOAF CAKE
Chocolate and cake are two of our favourite things, so what's not to love about this indulgent cake?
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h20m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder, milk and cocoa until smooth. Stir in the chocolate chips, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
- Cool in the tin, then lift out onto a wire rack over some kitchen paper. Melt the extra chocolate chunks separately in pans over barely simmering water, or in bowls in the microwave, then use a spoon to drizzle each in turn over the cake. Leave to set before slicing.
Nutrition Facts : Calories 504 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.64 milligram of sodium
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