A cake that sits on the fence between sweet and savoury. Rye flour, often associated with dark Scandinavian breads, adds depth of flavor when combined with sugar and cocoa – malty and nutty. Rye is low in gluten, so the cake is tender and light … and very easy to eat.
This recipe is from POILÂNE, THE SECRETS OF THE WORLD-FAMOUS BREAD BAKERY by Apollina Poilâine. Third generation baker and CEO of the Boulangerie POILÄNE on Rue Cherche Midi in Paris – the home of a famously huge sourdough bread along with countless other baked goodies. It’s not her first cookbook but its her first English-language cookbook and full of interesting, simple recipes (“We don’t go for fancy and fussy at Polâine.”) like this one.
Ingredients
- Makes one loaf
- 240 g (1 ¾ cup) rye flour (farine de siegle)
- ½ cup (40 g) unsweetened cocoa powder, preferably Dutch-processed
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (6 g) fine sea salt
- 1 cup (240 ml) whole milk
- ¾ cup packed (160 g) light brown sugar
- ½ cup (120 ml) neutral oil, such as canola oil
- ½ cup (120 ml) extra-virgin olive oil
- 2 large eggs
Instructions
- Position rack in the middle and preheat the oven to 350°F (180°C). Lightly butter a 9 X 5-inch (23 x 13 cm) loaf pan or a moule à cake 9 x 3-inch (23 x 7 cm) line it with parchment paper.
- Sift together the flour, cocoa powder, baking powder and salt into a medium bowl.
- In a large bowl, whisk together the milk and brown sugar. Whisk in both oils and the eggs. Add the flour mixture and use a rubber spatula to stir it in until just combined. Transfer to the prepared pan.
- Bake, rotating the pan halfway through, until the top is set and a knife inserted in the center of the loaf comes out clean, 30 to 35 minutes. Let cool completely on a wire rack before unmolding. Serve at room temperature.
- Store the cake, covered at room temperature for up to 5 days. Or wrap well in plastic wrap and foil and freeze for up to 3 months.
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