Dark Chocolate Loaf Cake Adapted From Nigella Lawson
This unassuming dark chocolate loaf cake is the mid-week mood bump you didn’t know you needed!
Why do we love it so much?? It’s got a deep but nuanced bittersweet chocolate flavor and doesn’t try to be *too* sweet. It’s ridiculously moist, super easy to make, and is even better the next day (making it a perfect “make ahead” dessert).
This is a very slight adaptation of Nigella Lawson’s well-known dark chocolate loaf cake recipe. I tried a couple slight tweaks (including adding almond extract, which I oddly didn’t love).
I have added just a TOUCH of orange zest, which adds just enough brightness to balance I do think you need to use a dark chocolate that’s 70%+ cocoa. I’ve also made it with and without the bourbon, and love both.
Don’t be scared by the odd order of adding ingredients or the super liquid texture of the batter…it turns out perfectly every time.
How to make this easy dark chocolate loaf cake
Heat the oven to 375°F. Line a 9×5-inch or 10×5-inch loaf pan with parchment paper (if your pan isn’t non-stick, grease any inside ends if they’re exposed). Note, if you only have an 8.5×4.5-inch loaf pan, you’ll need a small additional vessel, as you definitely don’t want to over-fill the loaf pan—it will spill over!
In your stand mixer, cream the butter, sugar, and zest for around two minutes, until light and fluffy.
Add the eggs and vanilla and beat to combine. You can add a tablespoon or two of flour if it looks like it’s going to curdle.
Then fold in the melted, slightly cooled chocolate. Blend well, but don’t overmix. Add the coffee and alcohol and mix just to combine.
Finally, add the dry ingredients and mix only until they’re absorbed. The batter should be fairly smooth and will be quite liquid (mine always has some clumps, but they haven’t been an issue).
Pour into the loaf pan, making sure the batter does not come closer than 1 inch from the rim.
Bake for 30 minutes at 375°F, then turn the oven down to 325ºF and continue to cook for another 15 to 20 minutes more (mine took even a bit more, since I did it all in one pan). If you’re baking the leftover batter in a small pan, remove after the first 30 minutes.
The cake may still be a bit squishy and a skewer may not come out entirely clean, but it should be close. Remove from the oven and place on a rack to get completely cool before turning out. Even a full day is okay, this is actually great made the day before. It will sink in the middle, this is totally normal!
Slice and serve with just a sprinkle of powdered sugar, or a light whipped mascarpone cream.
This dark chocolate loaf cake was so delicious that it was dangerous to have in my kitchen!
Adapted slightly from Alexandra’s Kitchen (but Nigella Lawson’s recipe)
Other delicious loaf and snack cakes you’ll love:
- Chocolate, Cinnamon, & Almond Loaf Cake (gluten-free)
- Chocolate Pear Cake
- Sweet Corn Cake with Tart Lemon Glaze
- Roasted Apricot Olive Oil Cake with a Hint of Rosemary
- Raspberry Skyr Cake With White & Dark Chocolate
- Plum Pound Cake with Almond Crumble
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Dark Chocolate Loaf Cake from Nigella Lawson
This dark chocolate loaf cake is adapted slightly from Nigella Lawson's recipe, and is a delicious afternoon treat! It's easy to throw together, and best once it completely cools, so great to make even the day before.
Ingredients
- 1 cup (228 g) of unsalted butter, softened
- 1 1/2 cups (300 g) of brown sugar
- Zest of 1/2 an orange (or less, don't overdo it)
- 2Â large eggs, beaten (room temp)
- 1 tablespoon of vanilla extract
- 4 ounces (113 g) of good quality bittersweet or semisweet chocolate, melted
- 2 tablespoons (28 g) of bourbon or Grand Marnier (can sub water)
- 1 cup (227 g) of hot strong brewed coffee
- 1 1/3 cups (170 g) of all-purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of kosher salt
- Powdered sugar and/or whipped mascarpone cream for serving
Instructions
- Heat the oven to 375°F. Line a 9×5-inch or 10×5-inch loaf pan with parchment paper (if your pan isn't non-stick, grease any inside ends if they're exposed). Note, if you only have an 8.5×4.5-inch loaf pan, you'll need a small additional vessel, as you definitely don't want to over-fill the loaf pan---it will spill over!
- In your stand mixer, cream the butter, sugar, and zest for around two minutes, until light and fluffy. Add the eggs and vanilla and beat to combine. You can add a tablespoon or two of flour if it looks like it's going to curdle.
- Then fold in the melted, slightly cooled chocolate. Blend well, but don't overmix. Add the coffee and alcohol and mix just to combine.
- Finally, add the dry ingredients and mix only until they're absorbed. The batter should be fairly smooth and will be quite liquid (mine always has some clumps, but they haven't been an issue).
- Pour into the loaf pan, making sure the batter does not come closer than 1 inch from the rim.
- Bake for 30 minutes at 375°F, then turn the oven down to 325ºF and continue to cook for another 15 to 20 minutes more (mine took even a bit more, since I did it all in one pan). If you're baking the leftover batter in a small pan, remove after the first 30 minutes.
- The cake may still be a bit squishy and a skewer may not come out entirely clean, but it should be close. Remove from the oven and place on a rack to get completely cool before turning out. Even a full day is okay, this is actually great made the day before. It will sink in the middle, this is totally normal!
- Slice and serve with just a sprinkle of powdered sugar, or a light whipped mascarpone cream.
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