Quadruple Chocolate Loaf Cake

The usual suspects... We'll call then Number 1, Number 2 and Number 3 to protect their identities.

Yummy batter... not that I'd know anything about that.

Suspect Number 3 got mixed up in some sugar and water, which resulted in Suspect Number 4... 

the plot thickens.

Suspect Number 4 has his prints all over this.

The infamous gang.

What a delicious notorious bunch they are.

The weapon!

More evidence...

Will this gang strike again in this kitchen? It's highly likely.

I'm sorry you have to put up with me.

Quadruple Chocolate Loaf Cake
From Nigella Lawson's Feast

For the Cake:
200g plain flour
1/2 teaspoon bicarbonate of soda
50g cocoa powder
275 g caster sugar
175g unsalted butter, room temperature
2 eggs, room temperature
1 tablespoon vanilla extract
80ml sour cream, room temperature
125ml boiling water
175g dark chocolate chips

For the Syrup:

1 teaspoon cocoa powder

125ml water

100g caster sugar

Dark chocolate shards to decorate

Make the Cake:

Preheat the oven to 170 degrees C. Line a 21cm x 11cm loaf pan with baking paper, leaving enough paper to hang over two sides of the pan for easier unmolding.

Put the flour, bicarbonate of soda, cocoa powder, sugar, butter, eggs, vanilla and sour cream into a food processor and blitz until smooth. Pour the boiling water down the funnel of the processor and pulse briefly until you have a smooth batter. Using a spatula, stir in the chocolate chips.

Pour the batter into the prepared pan and bake for about 1 hour. A cake tester should come out with a few crumbs clinging to it when it's done.

Make the Syrup:

As the cake is nearing the end of it's cooking time, put the cocoa, water and sugar in a small saucepan and bring to boil over a medium heat. Boil for 5 minutes until, ummm.... syrupy.

As soon as the cake comes out of the oven, poke holes all over the top with a skewer and pour the hot syrup all over it. Let the cake cool in the tin for about 20 minutes then unmold and leave to cool completely on a wire rack. Sprinkle the top of the cake with dark chocolate shards.