The whole process from start to finish was extremely easy. No fuss, no mess. A gentle stir of all ingredients in a bowl, and then the addition of some some chopped dark chocolate and raspberries at the end. The loaf cake took around 1hr 20min - 1hr 30min to bake, so you will need to set some time aside for something low key. Once you take the cake out from the oven, resist the temptation to take it from its pan right away. It is very soft when warm, and if you try and tamper too much, it may just fall apart right in front of you. Although, this may be a good thing, depending on how you look at the situation. The loaf cake is so soft and moist. The crack down the center is perfect. The raspberries are sweet and add the perfect little flavor pockets. I am pretty obsessed with this cake. Definitely one for the win!
CHOCOLATE RASPBERRY LOAF CAKE
makes 1 - 9 inch loaf , 12 slices
recipe adapted from Nigella Lawson
1 1/2 cup all purpose flour
1/2 tsp baking soda
1/2 cup natural cocoa powder
1 1/3 cups granulated sugar
3/4 cup unsalted butter, room temp
2 large eggs
1 tbsp vanilla
1/3 cup plain, honey, or vanilla Greek yogurt
1/2 cup boiling water
2 oz dark chocolate, chopped
1 cup fresh raspberries
Preheat the oven to 325ºF.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking soda, cocoa powder, sugar, butter, eggs, vanilla, and yogurt. Start the mixer on low speed until the ingredients are moistened, and then turn to medium and mix until smooth and creamy.
Slowly drizzle in the hot water and mix on low speed until the batter becomes a thin liquid consistency.
Remove the bowl from the stand mixer and stir in the chocolate and raspberries.
Pour the batter into a 9 x 4 inch non-stick loaf pan, or if you don't have a non-stick pan, line a regular pan with parchment paper. If you have any left-over raspberries, you can gently press them into the top of the loaf.
Bake in the oven for roughly 1 hr 20 min - 1 hr 30 min, or until the loaf splits down the middle, is hard on the outside and soft on the inside. When you touch the top it should feel hard, not soft and jiggly. If you insert a toothpick to test for doneness, it may come out slightly wet, because the batter around the raspberries will be slightly moist. Remove from the oven and let cool.
When you remove the loaf from the pan, it will be very delicate. Turn the pan of its side and gently tap the cake onto a piece of parchment paper. Can be stored in the fridge for up to a week.