This cake has just the right amount of “squidginess” and is absolutely delicious.
1 cup softened butter
1 2/3 cup dark brown sugar (packed)
2 eggs
1 tsp. vanilla extract or paste
4 oz. bittersweet chocolate, melted and slightly cooled
1 1/3 cups all-purpose flour
1 tsp. baking soda
1 cup plus 2 tbs. boiling water
Heat the oven to 375°F and line a 9 x 5″ loaf tin with parchment paper.
Cream together the butter and sugar, then stir in the eggs and vanilla, beating well. Fold in the chocolate. Combine the flour and baking soda and fold into the batter alternating with the boiling water. You will have a smooth, fairly liquid batter.
Spoon into the prepared tin, place on a baking sheet (in case anything bubbles over) and bake for 30 minutes. Turn the oven down to 325°F and bake for another 15 minutes, or until a skewer come out just a little sticky.
Place on a rack to cool before slicing.
Cooking with Nigella 