Bittersweet chocolate loaf cake Baking
Rated 5/5 based on 10 reviews
A dark chocolate cake that’s not too sweet, one that tastes like a victory for the grown-up palette.
310 calories
Serves 6–8 100g dark chocolate 75g butter 100g icing sugar ½ teaspoon salt 3 eggs 125g flour

Bittersweet chocolate loaf cake

Don’t be afraid of the dark.

A dark chocolate cake that’s not too sweet, one that tastes like a victory for the grown-up palette.

I’m surrounded by cake shops – first-world problem, I know – with some of the city’s most famous fancy bakeries within walking distance of my front door. Yet even with the most over-articulated cupcakes, doughnuts pretending to be croissants, acres of fluffy Japanese cheesecake and row after row of rainbow-hued macarons at my disposal, I choose to bake at home. I like my cakes plain, undecorated and with the confident simplicity that only domestic baking can deliver.

This cake is one for fans of the bittersweet end of the spectrum. It looks innocent enough, but that dark brown loaf is a battleground that upends the learned thinking that chocolate is inherently sweet. While there is sugar here, it’s not enough to overwhelm the chocolate. The result tastes like a victory for the grown-up palette.

I’m more than happy to slice off a slab of this cake at any time of day (including, I have to confess, as part of a shockingly unbalanced breakfast). It makes a fine dessert with a spoonful of softly whipped, vanilla-spiked cream and a glass of vin santo within reach.

This recipe is currently not available

I screwed up something in the measurements or the conversions of the published version, so I’m retesting and rewriting it. It will be back as soon as I can.

4 Comments

  1. Good Lord this sounds like a delicious cake. I emphatically agree with your take on cakes, I must say.

    • I finally got around to trying this recipe out. I’m afraid I wasn’t able to produce anything like the loaf in your picture. It turned out biscuit-like, and only an inch tall. So then I reviewed your numbers, and I see that your gram-to-ounce conversions are way off. Even with that correction, though, there’s just no way this is enough batter for a 9-inch loaf pan.

      • Thanks for the feedback, Jeff. I’ll take the recipe down and fix it to make it work properly in US measures. – Paul

  2. A nice cake perfect for the adult palette.

Leave a comment

Great home-cooked food, one recipe at a time.