Best 2 Quadruple Chocolate Loaf Cake Recipes

Craving a luscious and indulgent treat? Look no further than this quadruple chocolate loaf cake recipe, a symphony of chocolatey flavors that will tantalize your taste buds. With its moist and tender crumb, rich chocolate ganache frosting, and decadent chocolate chips scattered throughout, this cake is the ultimate chocolate lover's dream come true. Whether you're hosting a special occasion, celebrating a milestone, or simply looking for a sweet escape, this quadruple chocolate loaf cake is guaranteed to satisfy your cravings and leave you yearning for more.

Here are our top 2 tried and tested recipes!

QUADRUPLE CHOCOLATE LOAF CAKE

Quadruple Chocolate Loaf Cake image

Make and share this Quadruple Chocolate Loaf Cake recipe from Food.com.

Provided by Moroccan Mama

Categories Dessert

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

200 g plain flour
1/2 teaspoon baking soda
50 g cocoa
275 g sugar
175 g unsalted butter
2 eggs
1 tablespoon vanilla extract
80 ml sour cream
125 ml boiling water
175 g dark chocolate chips
1 teaspoon cocoa
125 ml water
100 g sugar
25 g dark chocolate (from a thick chocolate bar)

Steps:

Preheat oven to 350F, putting in a baking sheet as you do, and line a loaf tin (21x11cm) with baking parchment.
Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla and sour cream into the food processor and blitz till a smooth, satiny brown batter. Scrape down with a spatula and process again while pouring the boiling water down the funnel. Switch it off, remove lid and blade, then stir in the chocolate chips.
Scrape and pour this beautiful batter into the prepared loaf tin and slide into the oven, cooking for about an hour. When it's ready, the loaf will be risen and split down the middle -- but your cake skewer may come out a bit sticky, as this is a very damp cake -- this is a good thing.
When the cake has had about 45 minutes of baking, put the syrup ingredients of cocoa, water, and sugar into a small saucepan and boil hard for 5 minutes or more, until it reduces into a dark, smokey, chocolatey syrup.
Take cake out of oven and set on cooling rack and still in it's pan, pierce here and there with a skewer. Then pour the syrup as evenly as possible, which is not very, over the surface of the cake. It will run to the sides of the pan, but some will absorb in the middle.
Once the cake is completely cold, remove from pan and remove the parchment. Sit on oblong plate. Now take bar of chocolate and cut with a very sharp knife so that it splinters and flakes and falls in slices of varying thickness and thinness. Scatter these pieces all over the surface of the cake.

Nutrition Facts : Calories 513.5, Fat 24.1, SaturatedFat 14.3, Cholesterol 82.9, Sodium 86.2, Carbohydrate 72.1, Fiber 3.2, Sugar 47.4, Protein 6.3

QUADRUPLE CHOCOLATE LOAF CAKE

Quadruple Chocolate Loaf Cake image

Provided by Nigella Lawson : Food Network

Categories dessert

Time 1h20m

Yield 10 servings

Number Of Ingredients 15

Ingredients

1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup cocoa
1 1/3 cups sugar
1 1/2 sticks soft unsalted butter
2 eggs
1 tablespoon good-quality vanilla extract
1/3 cup sour cream
1/2 cup boiling water
1 cup semisweet chocolate chips or morsels
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.

Steps:

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

Tips:

Use high-quality chocolate for the best flavor. A combination of semisweet, bittersweet, and cocoa powder works well.
Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients mix together smoothly and evenly.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake on the center rack of the oven for even baking.
Let the cake cool completely before frosting it. This will help the frosting set properly.
If you don't have a loaf pan, you can bake the cake in a 9x13 inch baking pan. Just adjust the baking time accordingly.

Conclusion:

This quadruple chocolate loaf cake is a delicious and decadent treat that is perfect for any occasion. It is moist, flavorful, and has the perfect amount of sweetness. The chocolate ganache frosting is the perfect finishing touch. This cake is sure to be a hit with everyone who tries it.