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
A whole-wheat Chocolate cake dotted with almonds. Taste a slice of heaven!
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
Milk: 3/4 cup
Coffee: 1tsp, dissolved in water
Vanilla extract: 1tsp
Almonds: 1/2 cup, chopped
- 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!
- 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.