Rye Cocoa Cake

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

1. Position rack in the middle and preheat the oven to 350°F.
2. Grease a 9x5" loaf pan.
3. In a medium bowl, mix together the flour, cocoa powder, baking powder, and salt.
4. In a large bowl, mix together the milk and brown sugar. Whisk in both oils and the eggs.
5. Add the dry mixture into the wet mixture. Use a rubber spatula to stir until just combined. Transfer the mixture into the pan.
6. 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.
7. Let cool for 10 minutes before removing from the pan.
8. 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.