Quadruple Chocolate Loaf Cake | Recipes

Quadruple Chocolate Loaf Cake

(2) Ratings:
Prep Time:
Baking Time:
Makes:16 slices
Freezing:excellent

Ingredients

Cake

1 2/3 cups 400 mL ROBIN HOOD® All Purpose Flour
1 1/3 cups 325 mL granulated sugar
¾ cup 175 mL unsalted butter, softened
½ cup 125 mL cocoa powder
1/3 cup 75 mL sour cream
2 2 eggs
1 tbsp 15 mL good quality vanilla
½ tsp 2 mL baking soda
½ cup 125 mL boiling water
1 cup 250 mL semi-sweet chocolate chips

Syrup

½ cup 125 mL granulated sugar
½ cup 125 mL water
1 tsp 5 mL cocoa powder

Garnish (optional)

1 oz 28 g dark chocolate, cut into splinters of varying thickness

Directions

  1. Take whatever you need out of the refrigerator so that all ingredients can come to room temperature.
  2. Preheat oven to 325F, putting in a baking sheet as you do. Line a 9 ½” x 4 ½” (1.5L) loaf pan with greased foil, pressed in the corners with some overhanging at the top.
  3. Put the flour, sugar, butter, cocoa, sour cream, eggs, vanilla and baking soda into a food processor and blitz until you have a smooth, satiny brown batter. Scrape down the sides with a rubber spatula and process again while pouring the boiling water down the funnel.
  4. Remove the lid and the well scraped blade. Stir in chocolate chips.
  5. Pour batter in prepared loaf pan and put in the oven on top of the hot baking sheet, 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.
  6. Not long before the cake is due out of the oven (when it has cooked for about 45-50 minutes), put the syrup ingredients of cocoa, water and sugar into a small saucepan and boil for about 5 minutes, to make a thick syrup.
  7. When the loaf is cooked, take it out of the oven and place it on a cooling rack. Still in the tin, pierce the top here and there with a cake tester. Pour the chocolate syrup over the warm cake.
  8. Let the cake become completely cold and then slip out of its tin, removing the foil as you do so. Sit on a plate. Sprinkle the chocolate splinters over the top of the sticky surface of the cake.

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