TOTAL TIME: 1 hr 20 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 10 servings
LEVEL: Easy

ingredients

CAKE:
    SYRUP:
    • 1 teaspoon cocoa
    • 1/2 cup water
    • 1/2 cup sugar
    • 1-ounce dark chocolate (from a thick bar if possible), cut into splinters of varying thickness, for garnish
      • Special equipment: 2-pound loaf tin (approximately 9 1/2 by 4 1/2 by 3 inches deep), lined with greased foil, pressed into the corners and with some overhang at the top. Alternatively, substitute a silicon loaf tin, no foil lining necessary.
        recipe tools
        • COMMENT ON THIS PROJECT

              

          Sign in

          All fields are required.

          E-mail Address:

          Password:

          Remember me on this computer

          Signing in

          Please enter your email address and we will send your password

          E-mail Address

          Your password has been sent and should arrive in your mailbox very soon.

          Not a member?

          Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

          It's free and easy.

        • Print Recipe

        Directions

        Take whatever you need out of the refrigerator so that all ingredients can come room temperature.

        Preheat the oven to 325 degrees F, putting in a baking sheet as you do so.

        Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream into the processor and blitz until a smooth, satiny brown batter. Scrape down with a rubber spatula and process again while pouring the boiling water down the funnel. Switch it off, then remove the lid and the well-scraped double-bladed knife and, still using your rubber spatula, stir in the chocolate chips or morsels.

        Scrape and pour the batter into the prepared loaf tin and put into the oven, cooking for about 1 hour. When ready, the loaf will be risen and split down the middle and a cake-tester will pretty well come out clean.

        Not long before the cake is due out of the oven (when it has had about 45 to 50 minutes), put the syrup ingredients of cocoa, water and sugar into a small saucepan and boil for about 5 minutes, to give a thick syrup.

        Take the cake out of the oven and sit it on a cooling rack, still in the tin, and pierce here and there with a cake tester. Pour the syrup over the cake.

        Let the cake become completely cold and then slip out of its tin, removing the foil as you do so. Sit on an oblong or other plate. Sprinkle the chocolate splinters over the top of the sticky surface of the cake

        COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

        Review This Recipe

        You must be logged in to review this recipe.

        5

        Newest Ratings and Reviews

        Read all 2 reviews

        • on August 22, 2012

          Flag

          i made this to take to work, because i work with some real chocolate lovers...oh my...it was
          DELICIOUS!!! since then, i've made it several more times. it's VERY rich...just one slice is
          all you need!!!

          people found this review Helpful.
          Was this review helpful to you? Yes | No
        • on October 20, 2011

          Flag

          The whole house smelled so good while this was baking, it had my friends excited. It was so delicious. It was beyond expectation. Friends love it and want me to make this again.

          I still receive compliments. I highly recommend this. It IS rich, though, so it's a chocolate lover's dream. One slice is very filling.

          Note: It is important to keep the cold ingredients at room temperature, as the recipe instructs. Put eggs in warm water for at least five minutes before using, if timing is a factor. Otherwise, you might end up with lumps in the batter and that will affect the result. If you want the perfect, most impressive result, I recommend following this recipe to-the-tee.

          people found this review Helpful.
          Was this review helpful to you? Yes | No
        Advertisement

        On TV

        *ALL TIMES EASTERN
        ON AIR
        NOW
        TONIGHT
        10:00
        PM

        Get Cooking Channel on your TV.