Quadruple Chocolate Cake Recipe

Yesterday when I woke up, I had a big craving for a rich, chocolate cake. I didn't really feel like going out to buy one so I decided upon the next best thing and made one. This one came from Nigella Lawson's Feast, in her Chocolate Hall of Fame section.

Comprised of chocolates and cocoa in four different areas, this one is for all the chocolate lovers.

It's sweet, rich, and moist. Just right to satisfy anyone's chocolate cravings. Yum.
Quadruple Chocolate Cake

For all you chocolate lovers out there, this one is for you! Taken out of Nigella Lawson's Feast, this cake gets its name not from the bypass you'll need after eating it (this is what it actually says in her book!), but from the four chocolates that make up this sinful loaf cake: 1) cocoa for the cake, 2) chocolate chunks folded into it, 3) chocolate syrup poured onto it, and 4) the chocolate flakes sprinkled on top.

Ingredients

--FOR THE CAKE--
200g flour
1/2 teaspoon of bicarbonate of soda
50g cocoa
275g caster sugar
175 unsalted butter, room temperature
2 eggs
1 tablespoon vanilla extract
80ml sour cream
125ml boiling water
175g chocolate chips

--FOR THE SYRUP--
1 teaspoon cocoa
125ml water
100g caster sugar

25g dark chocolate to sliver and sprinkle on top

Recipe

1) Prepare all ingredients to room temperature (1)
2) Line a loaf pan (about 900g's worth) with cling foil and leave a little overhang so you can easily take the cake out.
3) In a bowl, mix together the butter and sugar until light and fluffy (2). Then beat in the eggs one at a time until thoroughly mixed.
4) In another bowl, mix together the dry ingredients: flour, bicarbonate of soda, cocoa (3).
5) Fold in the dry ingredients to the sugar, butter, egg mixture (4). Then add in the sour cream and vanilla (5). Mix together until a you have a light, satiny brown colour.
6) At this point, slowly add in the boiling water as you continue to mix (6).
7) Add in the chocolate chunks or chips (7).
8) Pour this into the loaf pan (8) and bake in oven for about 1 hour at 170C or 335F. Cake tester should come out relatively dry, although a little bit of stickiness is good as this is a moist cake.
9) At around the 45 min. mark, prepare the syrup by boiling in a sauce pan for about 5-10min. the sugar, water, and cocoa (11). You essentially want a reduced liquid, or syrup consistency so boil until you achieve this (12).
10) After you take the cake out of the oven, put on a cooling rack. Poke numerous holes in the cake. Pour the syrup evenly on the top surface of the cake so that the syrup soaks into the holes and sides of the cake (13).
11) Let cool completely before taking the cake out of the loaf pan. Use the cling wrap to take the cake out of the pan.
12) Sprinkle the chocolate slivers (10) generously on top of the loaf. Then serve.