Wednesday, October 23, 2013
Chocolate Loaf Cake
This chocolate loaf cake is like a cross between chocolate cake and chocolate brownies. It’s not as fussy as a chocolate cake, or as rich as chocolate brownies. It has just the right amount of chocolate and only slightly sweet to make it an everyday cake, perfect for afternoon tea or even mid-morning snack, with a serve of whipped cream or ice-cream.
I like to bake this cake just slightly on the "undercook" side like how I would with brownies. It helps to keep the cake moist. Check after 35 minutes with a skewer (or similar) insert into the centre of the cake. If the skewer comes out wet, then bake it for 5-10 minutes longer. I took the cake out of the oven when there was still some moist crumbs stuck to the skewer.
Chocolate Loaf Cake
This makes a very small 14x7.5cm loaf. Double quantity for standard size.
90 grams cake flour
20 grams almond meal
10 grams unsweetened cocoa powder
2 grams baking powder
Pinch of salt
120 grams unsalted butter, softened
100 grams caster sugar
2 large eggs, at room temperature
50 grams 70% dark chocolate, chopped, melted and slightly cooled
Preheat oven to 180 degrees celsius (or 160 degrees celsius fan-forced). Line a loaf pan with baking paper.
Combine cake flour, almond meal, cocoa powder, baking powder and salt in a bowl, sift and set aside.
Beat butter and sugar with an electric mixer on high speed until pale and fluffy. Gradually add in eggs, one at a time, on medium speed until fully combined. Add melted chocolate and beat until combined. Using a spatula, fold in the dry ingredients until just combined, taking care not to overmix.
Pour the mixture into the prepared loaf pan, smooth the top with a palette knife, and bake for 40-45 minutes. (Check after 30 minutes with a skewer (or similar) insert into the centre of the cake. If the skewer comes out wet, then bake it for 5 minutes longer. The cake is done if there is some moist crumbs stuck to the skewer.) Allow to cool completely in the cake tin.