By Caroline King

Today’s Sweet: Chocolate Loaf Cake from “How to be a Domestic Goddess” with my very own blueberry compote

Like many foodies out there, I had to see Meryl Streep and Amy Adams as beloved American chef and doting protoge in “Julie & Julia.” The film leaves you inspired by two women, finding and making their own within kitchens under completely different circumstances—and maybe a little hungry, too. And probably like you, it inspired me to try even more.

I tend to get really comfortable with the recipes I know and love, or ones I grew up on or have simply been making as my staples for years. In an effort to keep things fresh, I’m taking on a new challenge. “How to be a Domestic Goddess” is one of my favorite cookbooks, and my girl Nigella knows the art of comfort baking like no one else. So, a friend and I are going to whip up almost each and every recipe within the “Goddess” pages.

This is just recipe number two and it’s already a go-to favorite. It’s made by a goddess, for a goddess. And I added my blueberry compote not only because I’m fairly obsessed with blueberries, but also for a nice, extra touch.

Chocolate Loaf Cake Ingredients:

1 cup soft unsalted butter
1 and 2/3 cups dark brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
4 oz. best bittersweet chocolate, melted and slightly cooled
1 and 1/3 cups all-purpose flour
1 teaspoon baking soda
1 cup plus 2 tablespoons boiling water
9×5 loaf pan

Directions:

Preheat oven to 375 degrees, grease and line loaf pan with parchment paper. This is an important step, since this cake is so dense and damp. You’ll see why when you take it out of the oven. Put pan on a cookie sheet in case of any drips.

Cream the butter and sugar, then add eggs and vanilla, beating in well. Fold in the melted and now slightly-cooled chocolate, blending well. Combine flour and baking soda, then alternately add a spoonful of flour. Then add boiling water until you have a smooth and fairly liquid batter. Pour mixture into lined loaf pan and bake for 30 minutes. Turn down oven to 325 degrees and continue to cook for another 15 minutes. Because of its texture, when the cake is checked with a cake skewer, it won’t come out completely clean. But it shouldn’t be too mushy, either.

Cool bread in the pan on the rack, pull out of pan by the parchment paper.

Blueberry compote ingredients:

2/3 cup blueberries
1/2 cup water
1/2 cup sugar
1 teaspoon cornstarch

Directions:

Combine all ingredients in a small saucepan and stir while bringing to a boil. Boil mixture until it becomes thick. Serve on chocolate bread.

Try not to eat the entire loaf in one sitting.

  

This entry was posted on Wednesday, September 23rd, 2009 at 8:30 am and is filed under Sweet Caroline. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.