- 1 cup (225g) soft unsalted butter
- 1 2/3 cups (375g) dark muscovado sugar
- 2 large eggs, beaten
- 1 teaspoon (5ml) vanilla extract
- 4 ounces (100g) best bittersweet chocolate, melted – I used Valrhona 70% Guanaja.
- 1 1/3 cups (170g) plain flour
- 1 teaspoon baking soda
- 1 cup plus 2 teaspoons (250ml) boiling water
- In a heat-proof, heavy bottom saucepan, or using a ban marie, melt the chocolate. Set this aside.
- Beat together butter and muscovado sugar until the mixture turns light and fluffy.
- Lightly beat the eggs with vanilla extract and add to the mixture. Mix to combine.
- Add the melted chocolate. Mix again to incorporate.
- Fold in the dry ingredients in 2 additions.
- Give the sides of the bowl a good scrape and slowly drizzle the boiling water, mixing on low speed all the while.
- The batter will be very liquid. Carefully pour this into a lined (very important!) and lightly greased 9×5-inch loaf pan.
- Bake at 190°C for 30 minutes, lower the temperature to 170° and bake for another 15 minutes.
- When done, the cake will be puffed up, but as it cools, it will sink in the middle because of its density.
- Lift the cake from the pan by lifting the baking paper.
- Cut and serve, with some cream or custard if you wish.
Tips from theAsianparent:
– There is actually plenty of goodness in those sinful-looking blocks of chocolate. Numerous studies have shown that they are good for our hearts, pregnant ladies who ate them have happier kids (thank you, cravings!) and they help reduce stress amongst others! But we say, go easy on them, and have everything in moderation, won’t you?
– Give your freshly baked chocolate cake extra ‘oomph’ by adding a dollop of your fave ice cream. An occasional treat after a hectic week is all we need for that mood lifting effect!
Republished with permission from thedomesticgoddesswannabe.
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