Rye Cocoa Cake: Difference between revisions
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(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...") |
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#Position rack in the middle and preheat the oven to 350°F. | #Position rack in the middle and preheat the oven to 350°F. | ||
#Grease a 9x5" loaf pan. | #Grease a 9x5" loaf pan. | ||
# | #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 | #Add the dry mixture into the wet mixture. Use a rubber spatula to stir 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. | #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. | ||
Latest revision as of 02:54, 19 October 2020
Ingredients[edit]
- 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[edit]
- Position rack in the middle and preheat the oven to 350°F.
- Grease a 9x5" loaf pan.
- 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.
- Add the dry mixture into the wet mixture. Use a rubber spatula to stir 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.
