I make - Chocolate Loaf Cake

I have been eyeing for Nigella's Quadruple Chocolate Cake for a while. Now that we have a break from the heat wave (Thank Goodness!), time to turn the oven on! I adapted the recipe because I did't have all the ingredients at hand. I like the result so here is the recipe.

Gluten-Free Chocolate Loaf Cake

- 200 g gluten-free flour blend
- 50 g cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder

- 1/2 tsp salt

- 125 g butter, room temperature

- 200 g sugar

- 2 eggs

- 1 tablespoon vanilla extract

- 1/2 cup yogurt (or sour cream for a more decadent cake)

- 1/2 cup hot coffee (or freshly boiled water)

- 100 g dark chocolate, chopped

- 2 tablespoons of Amaretto to brush (optional)

Butter and line a 2-lb loaf tin. Mix flour, cocoa powder, baking soda, baking powder and salt in a bowl. Preheat the oven at 180C.

In another bowl, beat the butter and sugar for two minutes. Add in one egg, mix well before adding the other. Sift the dry ingredients into the butter bowl and add the vanilla extract, yogurt and coffee. Stir to combine. The batter is on the loose side, almost like thick cream. Fold in the chocolate chips.

Pour the batter into the prepared loaf tin and bake at 180C for 50-55 minutes. Check the cake with a toothpick at 50 minutes. When the toothpick comes out clean, remove the cake from the oven. The cake will have a mushroom cloud top with a crack in the middle. That's good.

The original recipe brushes the cake top with chocolate syrup but I like Amaretto and think it works well here for flavor and the gloss. Brush 2 tablespoons of Amaretto on top of the cake while hot. Cool to body temperature before slicing.