Nigella Lawson's Dense Chocolate Loaf Cake

This recipe fills a niche author Nigella Lawson found was missing in the world of chocolate cakes: a loaf cake with all the density and intensity of rich chocolate cake. Not a chocolate pound cake per se; more fudgy, moist, and “squidgy” as Lawson calls it. Loaf cakes in the U.S. generally take the form of pound cake or quick bread (like the banana and zucchini bread). This cake gets its signature “squidge” from a few clever techniques. Typically, cakes start by creaming fat and sugar and whipping air into them, ultimately creating a lighter cake with evenly distributed air bubbles. By limiting the amount of time the ingredients are mixed, Lawson creates a denser cake than most. Additionally, by utilizing melted chocolate rather than cocoa powder, you’re left with a batter more akin to brownies than a typically layer cake. Reviewer Jenn C. says. “This is the moistest, most flavorful chocolate cake I have never made. It’s like one of the chocolate cakes at chain restaurants that are super moist but ruined by layers of frosting. This will be on rotation at our house.” Another tip from reviewers: swap the boiling water with the same amount of hot coffee for a more intense cake that recalls Ina Garten’s infamous Beatty’s Chocolate Cake recipe. Note: as written, the recipe yields enough for a very full loaf pan, and likely a bit of overflow. Lawson suggests baking off a mini loaf or filling a few cups of a muffin tin with the excess. Whatever you do, don’t try to force all that batter into the tin; leave at least an inch of space at the top and place a baking sheet on the lower rack of your oven while it bakes (a great practice for juicy fruit pies, too!) An overfilled cake will ruin the cake (and your day), as you’ll have to spend it cleaning burnt batter off the bottom of your oven.