Theobroma Copy Cat Dense Chocolate Loaf

Updated at: Thu, 17 Aug 2023 03:21:00 GMT

Step 1

In a bowl, sift the flour, cocoa, baking soda and salt. Set aside.

Step 2

Melt the chocolate in the microwave (5-second increments, stirring in between) or in a heatproof bowl over a pan of simmering water, and set aside to cool a little.

Step 3

In the meantime, line a 9x5 loaf tin with non-stick baking paper, leaving a little overhang for easy removal. This cake is moist and fragile and the paper makes it easier to take the cake out without breaking it. Preheat the oven to 175 C (See notes).

Step 4

In a large mixing bowl, beat the butter and sugar with a hand mixer till pale and light. Add the yoghurt and beat gently to combine.

Step 5

Add the vanilla and the eggs, one at a time, beating gently after each addition.

Step 6

Now stir in the melted chocolate by hand, taking care not to be too vigorous, and mixing until just incorporated.

Step 7

Finally, add the flour mixture and the boiling water, alternately, one spoon at a time. This step will feel a little slow, but it's important because adding the water and flour too suddenly causes lumps. Use a silicone spatula to gently stir the batter with each addition, again take care not to overbeat it.

Step 8

If you still see lumps (I do, despite my best efforts), beat with the hand mixer on low speed until smooth. The batter is quite runny.

Step 9

Pour the batter into the prepared loaf tin and bake for 50 minutes to 1 hour, until the cake has risen (it will dome and crack a bit, see notes), and a toothpick poked in the center comes out clean. If you feel the top is darkening too fast, cover very loosely with foil and continue baking. Because ovens vary, it's a good idea to check around 45 minutes and then add more baking time as needed, but avoid opening the oven before this.

Step 10

Once baked, let the cake cool COMPLETELY at room temperature. Do not attempt to take it out of the tin as it's definitely a fragile cake. To make things easier, you can also chill it for 30 minutes before slicing. You'll get 8 to 10 large slices but I prefer to slice each one in half further for more manageable servings!

Step 11

Store the cake at room temperature for 2 to 3 days and in the fridge for 10 days and in the freezer for longer. In humid weather, I usually store the slices in an airtight tin and place it in the fridge on day two itself as the cake is already very soft and moist. When you want to eat, lightly reheat the slices or let them come to room temperature. Happy baking!

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