Chocolate Almond Loaf ❤️

Does dark chocolate take away your heart, like it does mine? Stealing a square of rich, dark chocolate or sneaking in a truffle when no one’s looking, has its own joys  😋 I usually do this sneaky business after-hours, when everyone’s snoozing & I can cheat on my diet guilt-free  😜
I read this recipe on Shivesh’s blog a few months ago & it was so simple that I instantly knew I had to bake it. It’s an open secret that I don’t bake as often as S would like me to. Sometimes baking scares me (as do all other sciences!), I look at a recipe & decide that I won’t be able to do it. Bummer, no? I’ll try to change that  😊 especially since this Chocolate Almond Loaf has given me plenty of confidence. I’ve baked this 3-4 times & it has turned out delicious every single time! The recipe is perfect in itself, however I’ve added some coffee to it on a couple of instances & it has tasted even better  😊 Plugging in the link to the original recipe here: https://bakewithshivesh.com/whole-wheat-chocolate-loaf-cake/
I strongly recommend you try out this bake. Play with the toppings or additional flavours, I know I will. This recipe is definitely a keeper  😋

Chocolate Almond Loaf ❤️

Course: DessertCuisine: InternationalDifficulty: Medium
Servings

1

loaf
Prep time

15

minutes
Baking time

40

minutes

A whole-wheat Chocolate cake dotted with almonds. Taste a slice of heaven!

Ingredients

  • Atta (wholewheat flour): 1.5 cups

  • Cocoa powder: 3/4 cup

  • Sugar: 1.5 cups

  • Baking powder: 1tsp

  • Baking soda: 1/2tsp

  • Olive oil: 3/4 cup

  • Eggs: 2

  • Milk: 3/4 cup

  • Coffee: 1tsp, dissolved in water

  • Vanilla extract: 1tsp

  • Almonds: 1/2 cup, chopped

Directions

  • Sieve atta, cocoa powder, baking powder & baking soda into a mixing bowl.
  • Pre-heat the oven to 170C.
  • In a big bowl add olive oil & sugar. Whisk till the two become pale.
  • Add 1 egg to the oil & sugar mix. Whisk well. Now add the other egg & whisk again.
  • Add the vanilla extract & coffee. Mix.
  • Add some of the dry mix to the wet mixture along with some milk. Mix. Now add some more, alternating with milk. Make sure you do not over-mix the batter.
  • Take a loaf tin & grease it with oil.
  • Pour the batter into the tin. Top with chopped almonds.
  • Bake for about 35-40 minutes. Insert a toothpick into the cake, if it comes out clean, your cake is ready!

Notes

  • Make sure the eggs & milk are at room temperature for this recipe.
  • The original recipe calls for olive oil, but I’ve tried it with vegetable oil & it turned out just as great.
  • This is a healthy cake. It has wholewheat. Period.

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