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Nigella’s Chocolate Loaf Cake with Whipped Cream Layers

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  • Author: Abbe Odenwalder
  • Prep Time: 30 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 75 minutes active time
  • Yield: 10-12 Servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


This chocolate loaf cake may not be so pretty on its own, but it is totally outstanding. Layered with whipped cream puts it over the top!


Units Scale

1 c softened butter
1 2/3 c brown sugar
2 eggs
1 T vanilla
4 oz bittersweet chocolate melted and at room temperature
1 1/3 c flour
1 t baking soda
3/4 t kosher salt
2 T bourbon
1 c room temperature coffee

1 c heavy cream
1 container mascarpone cheese
1/4 c powdered sugar
1 1/2 t vanilla


Preheat oven to 375 degrees. Line 2 8 x 4 loaf pans with parchment paper.

Cream butter and brown sugar together until blended. Do not over mix.

Add eggs and vanilla and beat to incorporate. Mix flour, soda, and salt together.

Mix bourbon with coffee.

Alternately add flour and coffee mixture to mixing bowl until all is combined. Pour into both pans equally but leave at least an inch of space above the batter. Place on a rimmed baking sheet in case of overflow.

Place in preheated oven and bake for 30 minutes. Turn oven temperature down to 325 degrees and bake for another 15 minutes. Cake will be set and should not be too jiggly. The sides should pull away from the edges of the pan. Bake longer if needed, though a skewer will not be clean if inserted. Let cool completely. Remove from pan by lifting out the parchment paper. Peel off.

Slice in 1/2″ slices. If by chance your cake turns out beautiful, you could just eat this cake as is. It is mouth wateringly good, I promise. If by chance it becomes an ugly duckling, you can make this whipped cream.

Directions for whipped cream:
In a chilled bowl whip heavy cream until peaks are not quite stiff. Stir in mascarpone cream and continue whipping until light and stiff peaks have formed. When this point has been reached (it could take a few minutes) stir in powdered sugar and vanilla and beat a few more seconds until incorporated.

Now in a 9″ spring form pan, line the sides with parchment. Place slices of cake on bottom and use crumbs to fill holes. Now use slices on the sides of the pan, placing cake slices close together. Do not be afraid to press this into the sides. This cake is pretty forgiving. Now place 1/2 of the topping over the cake slices. Place the rest of the slices over the cream. Use the rest of the topping on this. Crumble a few crumbs on the top and refrigerate overnight. Bring to room temperature before serving. Feel proud that you made an ugly duckling into a swan!