From How to be a Domestic Goddess by Nigella Lawson

1 hour | 15 min prep

SERVES 8 -10

• 1 C  softened unsalted butter
• 1 ⅔ C dark brown sugar
• 2 large eggs, beaten
• 1 t vanilla extract
• 4 ounces bittersweet chocolate,  melted
• 1 ⅓C all purpose flour
• 1 t baking soda
• ½ t sea salt

Preheat the oven to 375 ̊. Butter and line a 9x5x3” loaf pan with baking parchment.  Don’t skip the parchment or you will not get this cake out of the pan.  Use a long strip as wide as the pan is long and place so that the paper sticks up on both sides for easy removal.  The ends will be unlined so butter them well.

Cream the butter and sugar with an electric mixer. 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 baking soda and salt, alternately spoon by spoon, with 1 C 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 325̊ and cook for another 20 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 cool completely before turning it out. It improves if left for a day or so before eating. This cake will likely sink in the middle due to its damp texture.  Don’t worry—just eat!