You already know I *love* cake. Let’s move on.
Don’t feel bad cookies, I love you too. It’s just that when I’m down and out, I’d rather have a mouthful of cake. Cookie crumbs leave too much evidence and I’m pretty sure brownie thieves walk among us (they’re gone far too quickly for me to set up surveillance). Anyway, this cake is for the Chocolate Admiration Society only. If you make it and intend to serve it, make sure you have everyone’s profile with you – this isn’t for those who casually steal milk chocolate buttons from their nieces now and then. This is for those who spend hours in an Hershey’s store smelling their candles, clutching a bag full of candy till closing time. SERIOUS chocolate lovers, only. I’m only making sure because you wouldn’t want anyone to have a tiny sliver and complain, ‘oh, no thanks! Too much chocolate for me!’. I mean, WHAT DOES THAT EVEN MEAN? So gather your club, make sure everyone slices up thick, fat wedges and eats it warm.
Making this is dangerously easy. Put everything in a processor or dump everything in a bowl and use elbow grease (or a handheld mixer) to mix it into a smooth, satiny, take-a-swim-in-it batter. Thats it.
Quadruple Chocolate Loaf Cake
Serves: 4 – 6 (but it’s a heavy cake so you serve thin slices and stretch it up to 8, if necessary)
200 gm flour
50 gm Cadbury’s Cocoa powder (unsweetened, not dutch-processed)
275 gm caster sugar
175 gm butter, at room temperature
1/2 tsp baking soda
1 tbs vanilla extract
80 ml thick, plain flavoured yogurt (or sour cream)
125 ml boiling water
A handful of chocolate chips
80 g chocolate chips
2 tbs double cream
1/2 bar of your favorite milk chocolate, grated
1. Preheat the oven to 175 deg C. Generously butter and flour a loaf tin and set atop a cookie tray lined with a baking mat.
2. In a large bowl, add all the ingredients together except the boiling water. Use a handheld mixer or a sturdy wooden spoon to mix it all together. Add boiling water, mix it in and pour into cake tin. Scatter chocolate chips on top and bake for 40 – 45 minutes
3. Remove from the pan once it is considerably cool and get working on the ganache-like glaze. In a microwave-able bowl, add chocolate and cream and heat till the chocolate has melted. Whisk it to combine and immediately pour over the cake. Spread grated chocolate and serve. Eat warm.