Revisiting old favourites: Nigella’s moist chocolate cake

I still have my much fingered copy of “How to be a domestic goddess” by Nigella Lawson in prime position on my kitchen shelves. And I have adored this recipe since I started making it because it is both light and strong but does not give you this chocolate overdose feeling, even if you eat tons of it!
To emphasize the strength and lightness of the mix, I make it with twice as much chocolate and a third less sugar than the original but I particularly love the tangy taste left by the use of bicarbonate. It reminds me of a moist gingerbread…

Recently, I have been adding cinnamon and ginger to the original mix because I love spices and because they go so well with this moist and dense chocolate base… Here is one good reason for reblogging!

The other one is that I am due to serve it tomorrow to some of my favourite bloggers and can’t wait to get their feed back on it! I am having the closest thing there is in adulthood to a Teddy bear picnic: a mum and babes tea party! I wanted to celebrate a few very good friends first babies and this seems a good reason to throw a tea party but because those friends are real foodies and very demanding girls, I am desperately trying to impress and feeling a little nervous…

“Domestic goddess” or not, I am going to enjoy this tomorrow! (this was written early summer and party went well thank you very much – Babies lovely and even the mothers behaved!)
Ingredients list:

  • Butter 225g
  • Muscovado sugar 260g
  • Eggs 2
  • Vanilla extract 1tsp
  • Dark chocolate 200g
  • Flour 200g
  • Bicarbonate of soda, 1 tsp
  • Boiling water 250ml
  • Optional spices: Tablespoonful of cinnamon and ginger

Pre-heat the oven to 190° C and line a loaf tin with greaseproof paper. This cake mix will be very runny so this is pretty essential.
Cream the butter and sugar with a wooden spoon then add the beaten eggs and vanilla. Melt the chocolate with a spoonful of water and add it to the mix. Measure the flour with the bicarbonate and add it in batches to the mix with the boiling water until you have them all well combined.

Note that you can add some cinnamon and ginger in the mix to make it richer in taste but do not have . A nice twist is also to present it with a cinnamon and ginger infused chocolate icing- more indulgent but totally worth it for a special party.

Pour into the tin then bake at 190° for 30 minutes. Turn down the oven to 170 °and bake for another 15mn.

Remove when the cake has raised but is still squidgy inside. It keeps well and like gingerbread is lovely the next day with a cup of black tea or Chai Latte.

Here are a few photos from the tea party:

My lovely friend and blogger @homesweetlondon

My lovely friend and blogger @homesweetlondon

HIghtea IMG_0281

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