A simple plain loaf cake. Plain only because it is unadorned – the taste is great! I’ve tried a lot of different chocolate cakes and this is a good one. The cream in the title refers to some double (heavy) cream added to the batter, which gives the cake a tight, tender and moist crumb.
Adding cream to a cake like this was something that dairy farming families did to use up extra cream in days gone by.It was delicious served for pudding warmed with some butterscotch sauce, think sticky toffee pudding but with chocolate cake.
It didn’t really need to be gussied up though – it was perfect spread with a little butter. I’ll be making this one again for sure.
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