Rye-Cocoa Cake
This is one of the most popular desserts at Comptoir Polâne. I was inspired to pair rye flour and cocoa after breathing in the flour’s earthy, floral aroma. The cake, which is very chocolaty, lies on the cusp of sweet and savory, just the way I prefer my treats.
Instructions
Level
Easy
Size
Makes one 9--by-5-inch (23-by-13-cm) loaf
Ingredients
01
Position a rack in the middle and preheat the oven to 350°F (180°C). Butter a 9-by-5-inch (23-by-13-cm) loaf pan and line it with parchment paper.
02
Sift together the flour, cocoa powder, baking powder, and salt into a medium bowl.
03
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 pan.
04
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. Cool completely on a wire rack before unmolding. Serve at room temperature.
05
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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