Rye Cocoa Cake - Revision history

192.168.0.1 at 02:54, 19 October 2020

2020-10-19T02:54:11Z

← Older revision		Revision as of 02:54, 19 October 2020
Line 15:		Line 15:
	#In a medium bowl, mix together the flour, cocoa powder, baking powder, and salt.		#In a medium bowl, mix together the flour, cocoa powder, baking powder, and salt.
	#In a large bowl, mix together the milk and brown sugar. Whisk in both oils and the eggs.		#In a large bowl, mix together the milk and brown sugar. Whisk in both oils and the eggs.
	#Add the dry mixture into the wet mixture. Use a rubber spatula to stir until just combined.		#Add the dry mixture into the wet mixture. Use a rubber spatula to stir until just combined. Transfer the mixture into the pan.
	#Transfer the mixture into the pan.
	#Bake, rotating the pan halfway through, for 30-35 minutes, until the top is set and a knife inserted in the center of the loaf comes out clean.		#Bake, rotating the pan halfway through, for 30-35 minutes, until the top is set and a knife inserted in the center of the loaf comes out clean.
	#Let cool for 10 minutes before removing from the pan.		#Let cool for 10 minutes before removing from the pan.
	#Store the cake, covered, at room temperature for up to 5 days. Or, wrap it in plastic wrap and foil and freeze for up to 3 months.		#Store the cake, covered, at room temperature for up to 5 days. Or, wrap it in plastic wrap and foil and freeze for up to 3 months.

192.168.0.1 at 02:53, 19 October 2020

2020-10-19T02:53:58Z

← Older revision		Revision as of 02:53, 19 October 2020
Line 15:		Line 15:
	#In a medium bowl, mix together the flour, cocoa powder, baking powder, and salt.		#In a medium bowl, mix together the flour, cocoa powder, baking powder, and salt.
	#In a large bowl, mix together the milk and brown sugar. Whisk in both oils and the eggs.		#In a large bowl, mix together the milk and brown sugar. Whisk in both oils and the eggs.
	#Add the dry mixture into the wet mixture. Use a rubber spatula to stir it until just combined.		#Add the dry mixture into the wet mixture. Use a rubber spatula to stir until just combined.
	#Transfer the mixture into the pan.		#Transfer the mixture into the pan.
	#Bake, rotating the pan halfway through, for 30-35 minutes, until the top is set and a knife inserted in the center of the loaf comes out clean.		#Bake, rotating the pan halfway through, for 30-35 minutes, until the top is set and a knife inserted in the center of the loaf comes out clean.
	#Let cool for 10 minutes before removing from the pan.		#Let cool for 10 minutes before removing from the pan.
	#Store the cake, covered, at room temperature for up to 5 days. Or, wrap it in plastic wrap and foil and freeze for up to 3 months.		#Store the cake, covered, at room temperature for up to 5 days. Or, wrap it in plastic wrap and foil and freeze for up to 3 months.

192.168.0.1 at 02:53, 19 October 2020

2020-10-19T02:53:37Z

← Older revision		Revision as of 02:53, 19 October 2020
Line 13:		Line 13:
	#Position rack in the middle and preheat the oven to 350Â°F.		#Position rack in the middle and preheat the oven to 350Â°F.
	#Grease a 9x5" loaf pan.		#Grease a 9x5" loaf pan.
	#~~Mix~~ together the flour, cocoa powder, baking powder and salt ~~in a medium bowl~~.		#In a medium bowl, mix together the flour, cocoa powder, baking powder, and salt.
	#In a large bowl, mix together the milk and brown sugar. Whisk in both oils and the eggs.		#In a large bowl, mix together the milk and brown sugar. Whisk in both oils and the eggs.
	#Add the dry mixture into the wet mixture. Use a rubber spatula to stir it until just combined.		#Add the dry mixture into the wet mixture. Use a rubber spatula to stir it until just combined.

192.168.0.1: Created page with "==Ingredients== 1.75 cups rye flour 0.5 cups unsweetened cocoa powder 1 tsp baking powder 1 tsp salt 1 cup whole milk 0.75 cups packed light brown sugar *0.5 cups neutra..."

2020-10-19T02:52:45Z

Created page with "==Ingredients== *1.75 cups rye flour *0.5 cups unsweetened cocoa powder *1 tsp baking powder *1 tsp salt *1 cup whole milk *0.75 cups packed light brown sugar *0.5 cups neutra..."

New page

==Ingredients==
*1.75 cups rye flour
*0.5 cups unsweetened cocoa powder
*1 tsp baking powder
*1 tsp salt
*1 cup whole milk
*0.75 cups packed light brown sugar
*0.5 cups neutral oil, such as canola oil
*0.5 cups extra-virgin olive oil
*2 eggs

==Instructions==
#Position rack in the middle and preheat the oven to 350Â°F.
#Grease a 9x5" loaf pan.
#Mix together the flour, cocoa powder, baking powder and salt in a medium bowl.
#In a large bowl, mix together the milk and brown sugar. Whisk in both oils and the eggs.
#Add the dry mixture into the wet mixture. Use a rubber spatula to stir it until just combined.
#Transfer the mixture into the pan.
#Bake, rotating the pan halfway through, for 30-35 minutes, until the top is set and a knife inserted in the center of the loaf comes out clean.
#Let cool for 10 minutes before removing from the pan.
#Store the cake, covered, at room temperature for up to 5 days. Or, wrap it in plastic wrap and foil and freeze for up to 3 months.

Rye Cocoa Cake - Revision history

192.168.0.1 at 02:54, 19 October 2020

192.168.0.1 at 02:53, 19 October 2020

192.168.0.1 at 02:53, 19 October 2020

192.168.0.1: Created page with "==Ingredients== *1.75 cups rye flour *0.5 cups unsweetened cocoa powder *1 tsp baking powder *1 tsp salt *1 cup whole milk *0.75 cups packed light brown sugar *0.5 cups neutra..."

192.168.0.1: Created page with "==Ingredients== 1.75 cups rye flour 0.5 cups unsweetened cocoa powder 1 tsp baking powder 1 tsp salt 1 cup whole milk 0.75 cups packed light brown sugar *0.5 cups neutra..."