Chocolate Cake

Have the loaf pan ready now so the batter can be put into the oven quickly.

Briefly sift the flour and cocoa for a particularly lump-free batter.

Ingredients at room temperature are easier to whip.

Stir only until just combined so the cake stays light.

Alternatively, line the pan with baking paper so the cake can be lifted out more easily.

Near the end, test with a wooden skewer: only a few moist crumbs should stick to it.

This helps the crumb to stabilize and makes the cake less likely to break when turned out.

The wire rack allows moisture to escape so the surface doesn't stay sticky.

The chocolate coating keeps the cake moist longer, especially when stored well wrapped.