This recipe got me worried when I got towards the end and found that I had to add 250ml of boiling water! The mixture just got wetter and wetter! I decided to add just 180ml rather than the 250ml. But it still turned out delicious as it was so dense, moist and chocolate-y! In a way I wish I’d been brave enough to add all the water! So it’s up to you whether you add more or less boiling water. Nigella Lawson’s recipe says to keep adding the water until it’s ‘batter-like’ – which is what I did.
It’s worth noting that it does improve with age, so try very hard not to eat for a day or two – if you can wait, that is! You’ll be well rewarded with a really lovely, beautifully moist cake. It’s fantastic with ice cream, double cream or custard. Tasty!
- 225g soft unsalted butter
- 375g dark Muscovado sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 100g best dark chocolate, melted
- 200g plain flour
- 1 teaspoon bicarbonate of soda
- 250ml boiling water
- Preheat the oven to 190C/Gas mark 5.
- Grease and line a 23x13x7 cm (9x5x3 inch) loaf tin.
- Cream the butter and sugar.
- Add the eggs and vanilla, beating in well.
- Fold in the melted and cooled chocolate, taking care to blend well but do not over-beat as 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 250ml 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 a cake tester or skewer won't come out completely clean.
- Place 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.