Damp Chocolate Cake

October 14th, 2008

Another treat from How to Be a Domestic Goddess this is a simple plain loaf cake. That’s not to say it isn’t incredibly damp, intense and worryingly moreish. This is perfect on its own with tea or coffee or made more elaborate with the addition of some berries and ice cream or custard. Nigella confesses to liking it spread with cream chees, hmm will have to try that one out…

As its so moist, this cake keep like a dream, just make sure you line the tin well, or get some liners. It also improves after a day or so, perfect to make in advance.


225g soft butter
375g dark muscavado sugar
2 large eggs
1tsp vanilla
100g dark chocolate, melted
200g plain flour
1tsp bicarbonate of soda, added to the flour
250ml boiling water

  • Preheat the oven to 190C and line your loaf tin.
  • Cream the butter and sugar together, then add the eggs and vanilla, beating in well.
  • Next pour in the chocolate and mix this in well too.
  • Add half the flour to the batter and stir well, now add half the water and stir carefully until fully combined. Repeat with he rest of the flour and water.
  • Be patient stirring the batter as you will end up with a very liquid consistency. Now decant into the loaf tin, don’t be alarmed if it fills the tin almost to the top, the cake barely rises on cooking.
  • Bake for 30mins, then turn the oven down and bake for another 15mins.
  • Bear in mind a cake tester won’t come out completely clean as the cake is so squidgy, it will also tend to sink a little in the middle for the same reason.
  • Once cooked, remove from the tin and allow to cool.
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