Chocolate Loaf Cake

I am in love, and the object of my adoration is Nigella Lawson. At first, hearing about her in the blogosphere, I scoffed. Who is ever that great? She is. I take back my scoffing. The hearthbread was amazing and this chocolate cake was glorious. It's the Dense Chocolate Loaf Cake (page 166) from How to Be a Domestic Goddess. Mmm domestic goddesshood, here I come!!


Chocolate Loaf Cake:

• 1 cup unsalted butter, softened
• 1 2/3 cup dark brown sugar
• 2 large eggs, beaten
• 1 tsp vanilla extract
• 4 oz bittersweet chocolate, melted and slightly cooled
  
• 1 1/3 cup flour
• 1 tsp baking soda
• 1 cup + 2 tbsp boiling water

Preheat oven to 375F. Place a baking sheet on the bottom rack. Grease a loaf pan, then line it with parchment paper.

Cream the butter and sugar, then add the eggs and vanilla. Beat well. Fold in the chocolate; do not overmix.

Whisk together the flour and baking soda. Alternate adding the flour and water by the spoonful. This will take quite a bit of stirring. The batter should be smooth and liquidy.

Pour into the loaf pan and bake for 30 minutes. Reduce the heat to 325F and cook for an additional 15 minutes. It'll still be a bit damp, so toothpick or skewer won't help.

Place on a rack and let it cool completely. Nigella says letting it sit for a day or so improves the flavor. The cake will sink a bit in the middle.