DENSE CHOCOLATE LOAF CAKE

DENSE CHOCOLATE LOAF CAKE

I've two recipes for chocolate cake which I go back to time and time again. This is probably my second favourite recipe as far as taste is concerned.
However, when it comes to the issue of ease of preparation, then this is definately my favourate cake to prepare for it's easy and quick to do so.

Ingredients

225 g soft unsalted butter
375 g dark muscovado sugar
2 large eggs, beaten
1 teaspoon vanilla extract
100 g best dark chocolate, melted
200 g plain flour
1 teaspoon bicarbonate of soda

Preheat the oven to 190C/gas5.
Grease and line a 23x13x7cm cm (9x5x3in) loaf tin.
Cream the butter and sugar.
Add the eggs and vanilla, beating in well.
Next fold in the melted and cooled chocolate, taking care to blend well but do not overbeat.
You want the ingredients combined: you don't want a light airy mass. Gently add the flour, to which you've added the bicarb, alternately spoon by spoon, with 250 ml of boiling water until you have a smooth and fairly liquid batter.
Pour into the lined loaf tin and bake for 30 minutes. Turn the oven down to 170C/gas mark 3 and cook for another 15 minutes. 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 tin on a rack and leave to get completely cold before turning it out. It improves if left for a day or so before eating. This cake will probably sink in the middle because of its denseness.