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Chocolate Loaf Cake

This is a magnificent sponge cake of which nobody ever tires!  To cover the sides with as well, a double quantity of chocolate topping will be required.

140 g/250 ml cake flour
15 ml baking powder
pinch salt
30 ml cocoa powder
200 ml sugar
125 ml oil
125 ml water
5 ml vanilla essence
4 large eggs, separated

Topping
100 g dark, milk or white chocolate or combined
25 ml butter or cream
100’s and 1000’s (sprinkles) or chocolate shavings

  1. Preheat the oven to 190 °C.
  2. Line a medium loaf tin (about 280 mm x 110 mm x 65 mm) with non-stick baking paper to cover the longer sides only.  Grease the short sides with non-stick cooking spray. Alternatively use a 220  mm to 260 mm springform cake tin and grease with non-stick cooking spray
  3. Combine the dry ingredients in a mixing bowl, and the water and oil and beat until evenly combined.  Beat in the egg yolks only until blended.
  4. Beat the egg whites until firm and fold into the batter until evenly blended.
  5. Pour the batter into the prepared tin and bake about 35 minutes or until the cake is firm to the touch and thoroughly baked if tested with a skewer.
  6. Switch off the oven and allow the cake to cool in the oven for 5 minutes.  Remove from the oven and cool in the tin for 5 minutes.
  7. Loosen the short sides and turn out the loaf onto a wire rack.  Remove the paper and cool.  Or, release the spring and remove the round cake from the pan carefully and cool on a wire rack.
  8. Place the chocolate and cream in a double-boiler and heat over simmering water until softened.
  9. Beat until the mixture is smooth and pour it over the cake, spreading over the top with a spatula and allowing streaks to run down the sides.
  10. Sprinkle with hundreds and thousands or chocolate shavings.

Note

  1. Vary the kind of chocolate  – e.g. use dark chocolate with almonds.
  2. Omit the topping and dust the cake with icing sugar only.

12 servings.

Recipe by Carolié de Koster from Art Of Cooking page 602.