Corner Café

December 30, 2017

Chocolate Muffin Loaf

Filed under: Cakes & Cupcakes — SeaDragon @ 10:00 am
Tags: , ,

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This would have to be one of the easiest and tastiest chocolate cakes to make. Make it like you would for muffins; mix all wet ingredients into dry ingredients and it is done, all you need is a spatula, a fork and 2 mixing bowls! And the cake comes out soft and fluffy, and moist! I like to serve it with a little salted butter which goes so well with chocolate for morning or afternoon tea. If you need to store the cake in the refrigerator, that is if it lasted that long, you can heat it up in the microwave for about 10-15 seconds for each slice if you want to serve it warm.

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Makes one loaf

[Ingredients]
Dry Ingredients:
1 1/2 cups (225g) self-raising flour
1/2 cup (50g) cocoa powder *
1 cup (220g) caster sugar
1 teaspoon bicarb. of soda
1/4 teaspoon salt

Wet Ingredients:
2 eggs
1/2 cup (130g) sour cream
1/2 cup (125ml) canola oil, or any neutral-flavour cooking oil
1/2 cup water
1 teaspoon vanilla extract

* I used Woolworths’ homebrand 100% Pure Cocoa Powder (made in Germany) which I believe is Dutch-Process Cocoa Powder, but not too sure since it’s not indicated on packaging.
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[Preparation]
1. Preheat oven to 160°C. Grease and line a 22cm x 8cm (base measurement) x 7cm (height) loaf tin.
2. Sift all dry ingredients together into a large mixing bowl.
3. In another mixing bowl, lightly beat the eggs with a fork, add sour cream and beat lightly again; don’t worry if the sour cream is still a little lumpy. Add in oil, water and vanilla.
4. Pour the wet ingredients into the dry ingredients. Use a spatula and stir everything together until all the dry ingredients are just mixed in; like you do for making muffins.
5. Pour into the prepared tin and bake in the preheated oven for about 1 hour, or until a skewer comes out clean when tested.
6. Remove from oven and leave to stand in tin for half an hour, as the cake is quite fragile. Carefully turn out and let cool completely on a wire rack before slicing and serving.

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Taste: Soft, moist, fluffy chocolate cake
Consume: Best within 3-4 days
Storage: In airtight container at room temperature in cool weather; best kept chill in the refrigerator in hot weather
Recipe Reference(s): Sour Cream Chocolate Cake recipe from Better Homes & Gardens

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1 Comment »

  1. Looks too yummy 🙂

    Comment by mistimaan — December 30, 2017 @ 4:08 pm | Reply


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