Moist Chocolate Fudge Loaf Cake (CRUMBSHOT)

Of all the baked goods I’ve tried making, I enjoy eating cake more than I do baking it. I just find it so tedious to put together (aside from the fact that I’m terrible at frosting them). This recipe, however, seemed doable enough for an amateur baker like me, without sacrificing the elements of a good old chocolate cake.

My rating: 9/10. If I were to rate the recipe based on level of difficulty alone, I’d give it an 11. No niche ingredients, no stand mixer required. Aside from having to bloom the cocoa powder, everything about the process felt streamlined. Even the icing came together in seconds. It tasted great as well. Not terribly sweet, very classic. The reason I gave a 9 is I thought it was a tad overbaked. The recipe stated 30-45 minutes at 180 C, but I took mine out at the 28-minute mark. Also, I’ve always found that chocolate cakes tend to age well. This one I thought tasted a bit better on the day that I made it. Still, that won’t stop me from making this again.

Note to self: This is a great baseline recipe to build off from. Lessen bake time. Decrease the amount of icing (I had around 1/4 cup left over even if I was liberal in frosting the two loaves that the recipe yielded). Maybe adding instant espresso powder to the bloomed cocoa will add more depth of flavor and cut some of the sweetness.