Home » Recipe Type » Desserts » Nigella Lawson’s Dense Chocolate Loaf Cake
5 from 23 reviews
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Nigella Lawson’s recipe for dense chocolate loaf cafe, well traversed in the blogosphere, needs no tinkering. Moist, rich, tender, chocolatey — what’s to improve?
Well, when my box of Fair Trade treats arrived, and I saw the bag of coffee and chocolate nestled together, I couldn’t help think that coffee, known to heighten the flavor of chocolate without imparting much coffee flavor at all, might make a subtle difference.
And because a splash of booze is often a nice addition to quick breads/loaf cakes, what would be the harm in replacing the final two tablespoons of water with brandy? And because every cake needs a pinch of salt, a pinch of salt would be added, too.
The result? Intense chocolate, subtle coffee and booze, perfect sweetness, complete deliciousness. This cake gets better by the day and is as impossible to resist with morning coffee as with postprandial cordials. Coffee, booze, salt — somehow I think you (and Nigella) would approve.
So, Friends, as you know it is October, when we celebrate all things Fair Trade, from chocolate to coffee to quinoa. Let’s review what Fair Trade means:
What is Fair Trade?
- Products that bear the Fair Trade logo come from farmers and workers who are justly compensated.
- Fair Trade helps farmers (more than 1.2 million worldwide) in developing countries build sustainable businesses that positively influence their communities.
- Fair Trade ensures that farmers follow internationally monitored environmental standards and also provides financial incentives and resources for organic conversion, reforestation, water conservation and environmental education.
- Fair Trade empowers women to play an active role in their families and in their co-ops by starting businesses with guaranteed access to health care, certain job rights and freedom from harassment.
- Fair Trade supports education with revenues set aside to build schools and maintain enrollment.
In Nigella’s cake I used Guittard semi-sweet chocolate, though bittersweet works well, too, and Equator Mocha Java coffee:
Don’t be tempted to pour the whole batter into one 8.5×4.5-inch loaf pan — it will overflow. That said, if you have a 9×5-inch or 10×5-inch loaf pan, you can fit the entire batter in it.
If you can resist, let it rest for a full day before cutting:
Nigella Lawson’s Dense Chocolate Loaf Cake
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 23 reviews
- Author: Alexandra Stafford
- Total Time: 60 minutes
- Yield: 1 loaf
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Description
Source: Nigella Lawson’s How to Be a Domestic Goddess
Changes I’ve made include:
- Reducing the brown sugar from 1 2/3 cups to 1 1/2 cups. I find dark or light works just fine.
- Replacing the water with coffee and booze. I use my Nespresso machine to make espresso, which I add water to to make 1 cup. If you don’t feel like adding booze or coffee, simply use 1 cup plus 2 tablespoons boiling water instead.
- Upped the vanilla.
- Added salt.
Ingredients
- 1 cup (228 g) soft unsalted butter
- 1 1/2 cups (300 g) brown sugar
- 1 1/3 cups (170 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (4 g) kosher salt
- 2 large eggs, beaten
- 1 tablespoon vanilla extract
- 4 ounces (113 g) best bittersweet or semisweet chocolate, melted
- 2 tablespoons (28 g) Brandy or Bourbon or Grand Marnier, see notes above
- 1 cup (227 g) brewed coffee, see notes above
Instructions
- Heat the oven to 375°F. Line a 9×5-inch or 10×5-inch loaf pan with parchment paper. Grease the inside ends of the pan if they are exposed. If you only have an 8.5×4.5-inch loaf pan, prepare it along with another small vessel with parchment paper — do not be tempted to bake the entire batter in it as it will overflow.
- Cream the butter and sugar, either with a wooden spoon or with an electric hand-held mixer, being sure not to overbeat it.
- Meanwhile, whisk together the flour, baking soda, and salt. Set aside.
- Add the eggs and vanilla to the butter-sugar mixture and beat until combined.
- Next, fold in the melted and now slightly cooled chocolate, taking care to blend well but being careful not to overbeat. You want the ingredients combined: You don’t want a light, airy mass. Add the brandy and coffee mix to combine.
- Finally, add the flour mixture and mix only until the flour is absorbed. The batter should be smooth and fairly liquidy.
- Pour into the lined loaf pan, being sure the batter does not come closer than 1 inch from the rim of the cake pan or it risks overflowing. Bake for 30 minutes. Turn the oven down to 325ºF and continue to cook for another 15 to 20 minutes more. (If baking some of the batter in a small pan, remove after the first 30 minutes.) Remove the pan from the oven. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won’t come out completely clean. Place the loaf pan on a rack, and leave it to get completely cold before turning it out. (Leave it for a whole day if you can resist.) Don’t worry if it sinks in the middle — it will do so because it’s such a dense and damp cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Quick Bread
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
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Kathleen Mary —Reply
Decadent, rich, yet feather—light.
Used all boiling water (no coffee or liqueur).
Thank you once again for yet another OMG delicious recipe, Ali. 🌟🌟🌟🌟🌟Alexandra Stafford —Reply
Yay! So nice to read this, Kathleen 🙂 🙂 🙂 Great to hear the all boiling water worked out well.
Dani —Reply
This was AMAZING!
Alexandra Stafford —Reply
Yay 🙂 🙂 🙂
Jana —Reply
I made this for my husband since he is the dark chocolate and coffee lover in our family. The only brandy in the house was Blackberry Brandy so this is what was used. The recipe ended up making the loaf and 6 muffins. We munched on the muffins last night and he really liked them. Surprisingly, I did too. Cannot wait to cut into the loaf tonight for dessert. Thank you for sharing another great recipe!
Alexandra Stafford —Reply
Great to hear, Jana! Love the idea of muffins. Thanks for writing 🙂 🙂 🙂
Amyl Corlett —Reply
I know this is a fairly old post but I’m so looking forward to making this in a few days – college roommate reunion lunch. Is the coffee to be hot? Cold? Room temperature? Thanks for any advice on that.
Alexandra Stafford —Reply
I’ve actually used it at all temperatures and it’s fine! I think room temperature is ideal.
Tash —Reply
Amazingly simple and delicious chocolate loaf! It was moist and the coffee and bourbon j seemed to amplify the chocolate flavor. I used Lindt 90% cocoa, via Italian roast coffee, and Kentucky bourbon. Will definitely be making this loaf again!
Alexandra Stafford —Reply
Yay and yum! Thanks so much for writing and sharing all of this 🙂
Joel —Reply
Not much of a baker, but it turned out delicious….sooo moist yet light, but would like to amp up the chocolate flavor so will mix in a few choc chips with the bittersweet chocolate. Can it work with chocolate covered raisins/cherries/nuts or will they sink to the bottom and burn? Also going to try it with hazelnut coffee next time!
Alexandra Stafford —Reply
Great to read all of this Joel! I’m not sure about the raisins/nuts/cherries, but it’s worth a shot. The batter is on the loose side, so I do worry about those ingredients sinking (though not necessarily burning).
Hazel —Reply
I want to make this for a dinner I’m hosting in a few days. What’s the best way to store it if I make ahead? Thank you! 🙂
Alexandra Stafford —Reply
Room temperature in a ziplock bag or other airtight vessel. It keeps so well! We love this cake even many days after it is baked.
Den M. —Reply
Good morning Alex, since you have made this cake several times, do you switch up the chocolate percentage and notice a difference? Do you lean more semi sweet 60% or less or bitter 72% or even greater? Although it is generally a matter of personal preference I’d like to start with your suggestion as all your recipes have proven perfect for our plate! Thank you.
Alexandra Stafford —Reply
Thank you, Denise! I typically use more semisweet actually, around 63%, which is the percentage of Guittard’s “extra dark” baking chips.
Valerie —Reply
This sounds yummy! Can I make it in a round cake pan?
Alexandra Stafford —Reply
Sure!
Connie —Reply
How much water would I use if I do use any of the liquor and just use the coffee
Alexandra Stafford —Reply
Hi Connie! 1 cup
Jackie S. —Reply
I just made this today, and could NOT wait 24 hours to try it! So we dove into the small loaf. I used very strong coffee, and Grand Marnier. This loaf is just fabulous! Chocolatey, moist, delicious! I left the full sized loaf in for 20 minutes after turning the temp. down, and I’m a little worried that I should have only left it in for 15. Try and learn, right?
Thank you for sharing this recipe!Alexandra Stafford —Reply
Great to hear, Jackie! Thanks so much for writing and sharing your notes 🙂
Holly —Reply
I never leave reviews for recipes but I needed to give credit to this cake! So buttery, moist but melt in your mouth light at the same time. I’ve told all of my family and friends to make this asap! Thank you!!
Alexandra Stafford —Reply
Great to hear, Holly! Thanks for writing 🙂
Lisa Z. Hughes —Reply
This was absolutely divine!
Alexandra Stafford —Reply
Great to hear, Lisa 🙂 🙂 🙂
Katherine davis —Reply
Making today… !!!!
do I refrigerate it after it cools?
Thanks so muchAlexandra Stafford —Reply
I leave it at room temp in an airtight bag… my daughter just made this today and I am in heaven. It is the best.
Mandy —Reply
This recipe is insanely good. The cake is so moist and dense and easy to make. It helped that you explained why you don’t want and how to achieve a batter that was dense and not light or airy. I’m not a fan of mocha coffee but I’m glad I took the chance on adding the coffee. It’s amazing how the coffee makes the relatively small amount of dark chocolate in the recipe so chocolatey. I put two teaspoons of the Moccona Hazelnut instant coffee in a normal mug of boiling water the measured my one cup and two tbsps from that. Thanks so much for this recipe. My broth in law loves a chunky slice of this cake heated in the microwave for 20 seconds served with vanilla ice cream on top. Yum!
Alexandra Stafford —Reply
Yay! So nice to read all of this! My daughter made this recently, and I had forgotten how much we all loved it. I will try microwaving a slice next time — yum!
CJ —Reply
would this work as cup cakes?
Alexandra Stafford —Reply
I think so, and I think they will be delicious but also on the dense side — it’s a very dense, rich cake.
Yalese —Reply
Hi would it be possible to use oil in replacement of butter and/or cut this recipe in half ( sticking to the original butter or changing it up with oil)
Alexandra Stafford —Reply
Hi! I think generally you should reduce the oil slightly when swapping it in for butter. Maybe use 3/4 cup oil? And you can halve the recipe. Are you baking it in a smaller loaf pan?
Megan Walsh —Reply
Making this tonight, as it bakes I have a question….when making the espresso I added hot water to bring it to 1 cup. At that time I realized bc if the way the adds pop up, I missed adding the eggs with the butter/ sugar. So added them before the flour. When I added the dry ingredients it was not smooth but created tiny little flour bumps. What causes that and is my loaf doomed for failure???
Alexandra Stafford —Reply
It should be fine! This is a very forgiving cake, and I don’t think the mixing order is that important actually. If anything, I’d say next time you could add the flour incrementally, which might help it incorporate more smoothly. How did it turn out?
Megan Walsh —Reply
It turned out better than I expected ! Super moist, not to rich….but the little balls of unincorporated flour did hold their shape and were visual in each slice. But I wasn’t serving them to the queen, so it passed the taste test! I will defiantly make it again.
Alexandra Stafford —Reply
Ok phew, great to hear 🙂 Thanks for reporting back!
Susan S Carter —Reply
I made this recipe gluten free. It is wonderful. Thank you so much for sharing.
Alexandra Stafford —Reply
Great to hear, Susan! Thanks so much for writing and sharing this 🙂
