Nigella's dense chocolate loaf cake
Adapted from the Domestic Goddess. But please read the recipe in her book - it's as enjoyable as the actual cake is.
Preheat your oven to 190 and line a tin (I've used loaf, round and this time, a brownie tin) and have some muffins tins prepped too, just in case. This makes a lot and and never fits into any of my tins without needing to go to the cupcake option.
Melt 100 grams of dark cooking chocolate and allow to cool while you get on with creaming
225 grams butter and 375 grams of the darkest brown sugar you can find. Then add two eggs and 1 teaspoon vanilla. Then beat in the chocolate. Lots of finger and spoon licking required at this stage.
Next add 200 grams of plain flour, 1 teaspoon of bicarb soda, and one cup of boiling water (or water and boozy stuff) - alternate dry ingredients and liquid. This will be a fairly liquid batter; you can easily pour it into your prepared tins.
Bake for 30 mins at 190 then reduce to 170 and bake another 10-15 minutes (remember to watch your cupcakes if you have those). As Nigella advises, this is a sticky cake, so your skewer might not be completely clean when you test.
Leave to cool on a wire rack, then transfer to an airtight container, shut the door on the kitchen, and patiently await the next day. If I can, you can.