🍰 Fluffy Chocolate Loaf Cake

Name: Fluffy Chocolate Loaf Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g Butter; 200 g coconut blossom sugar; 5 eggs; 1 pinch salt; 500 g wheat flour Type 1050; 2 tsp baking powder; 6 tbsp cocoa powder (highly defatted); 200 ml milk (3.5% fat); 5 tbsp powdered sugar from raw cane sugar; 1 tbsp lemon juice; 150 g dark chocolate

525 kcal · 30 min · 4 servings

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Ingredients

250 g Butter
200 g coconut blossom sugar
5 eggs
1 pinch salt
500 g wheat flour Type 1050
2 tsp baking powder
6 tbsp cocoa powder (highly defatted)
200 ml milk (3.5% fat)
5 tbsp powdered sugar from raw cane sugar
1 tbsp lemon juice
150 g dark chocolate

Instructions

1. Beat the butter and coconut blossom sugar with a mixer until the mixture is creamy and airy.
2. Add the eggs one by one and continue mixing until the mixture is completely smooth.
3. Mix the salt, flour, baking powder, and cocoa in a separate bowl.
4. Sift the dry ingredient mixture over the egg-butter mixture.
5. Gently fold the dry ingredients in with a spoon until just distributed.
6. Stir the milk into the batter until a uniform consistency is achieved.
7. If the batter seems too thick, add a small splash more milk.
8. Pour the finished batter into a loaf pan that you have lined with baking paper.
9. Preheat the oven and bake the cake at 180 °C (convection 160 °C or gas mark 2–3) for about 50 minutes.
10. Check the baking time by inserting a wooden skewer into the center of the cake.
11. Remove the cake from the oven and let it cool completely on a wire rack.
12. Mix the powdered sugar with one tablespoon of lemon juice until a white glaze forms.
13. Melt the dark chocolate carefully in a double boiler.
14. Decorate the cooled cake to your liking with the white and chocolate glazes.

Nutrition per serving

kcal: 525
Protein: 11 g · Fett/Fat: 26 g · Carbs: 61 g