Dense chocolate loaf cake - How to be a domestic goddess by Nigella Lawson

Awoke to a beautiful winters day, cold, crisp and the kitchen full of sunshine. I love mornings like this, the house is perfectly quite and I can potter in the kitchen, usually to do some baking. I decided upon this cake, as well it's chocolate (need I explain more..?) and I was attracted to Nigella's description of it's damp, squidginess. Cakes like that tend to last a few days longer, and so perfect with a cup of tea later in the week. I was slightly nervous though, a few people over at Violets have had a few troubles with this cake.
The mixing was a bit of a nightmare, in fact my hand held electric whisk almost gave up the ghost when trying to cream the butter and muscovado sugar. Thank goodness that I have recently ordered a kitchenaid mixer! In fact, I ended up putting the mixture in my magimix to beat. The kitchen was in real mess...discarded whisks, magimix bowls covered in cake batter, not the relaxed baking session I was thinking of! Anyhow, it finally came together and in the oven it went. I really do recommend that you follow Nigella's tip of placing the loaf tin on a baking tray, not only to catch any cake that rises over, but just for ease of getting in and out of the oven. The batter is very liquid and quite honestly dropping that all over the floor could send a girl over the edge!
After 45 minutes in the oven and a period of cooling, here is the finished result - cake perfection. Damp and dark and full of chocolate flavour, this cake is amazing. I served it with ice cream and raspberries, to a very appreciative boyfriend!