Quadruple Chocolate Loaf Cake
Ingredients
- Cake:
- 1 2/3 cups ROBIN HOOD® All Purpose Flour
- 1 1/3 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 1/2 cup cocoa powder
- 1/3 cup sour cream
- 2 eggs
- 1 tbsp good quality vanilla
- 1/2 tsp baking soda
- 1/2 cup boiling water
- 1 cup semi-sweet chocolate chips
- Syrup:
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tsp cocoa powder
- Garnish:
- 1 oz dark chocolate, cut into splinters of varying thickness
Directions
Step 1:
Take whatever you need out of the refrigerator so that all ingredients can come to room temperature.
Step 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.
Step 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.
Step 4:
Remove the lid and the well scraped blade. Stir in chocolate chips.
Step 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.
Step 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.
Step 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.
Step 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.