Integralisimo proposes this week to prepare this exquisite chocolate whole wheat loaf cake. Without a doubt, an ideal recipe for fans who want to prepare a moist whole wheat loaf cake with a lot of chocolate flavor. Ideal for snacks, breakfasts or treat yourself during the day. Cheer up for this amazing whole wheat recipe!
Let’s talk a bit about the recipe:
Preparing this whole wheat loaf cake is simple, has no complications in terms of its preparation and has more than one advantage. The ingredients are frequently used and just a few, easy to find in any market. In addition, you can change any of them according to preference or need without inconvenience.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% organic whole wheat, finely ground (unless it is mentioned). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the lower the volume, the lower the final product.
The fat used in this opportunity is sunflower oil. But you can substitute for margarine, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
In the same way, you have the choice of using milk, no-dairy milk or simply water. As well as a mixture of them, that is, half-and-half. However, replacing it with just water will result in a slightly more rustic texture. Therefore, keep these details in mind when modifying the recipe.
On this occasion, to sweeten this loaf cake, I used whole cane sugar. Also known as unrefined sugar, mascabo, cane, brown, etc. It, in addition to sweetening, provides a characteristic caramel flavor and also a beneficial humidity. Similarly, for even more moist results, you can add a teaspoon of honey to the preparation.
About the chocolate:
The flavor of this whole wheat loaf cake is provided by the semi-sweet couverture chocolate. In fact, its final result will be affected depending on its quality, since it is proportional to the concentration of pure cocoa it has. But you can substitute cup chocolate, bitter cocoa powder, chocolate powder, etc.
However, for a correct exchange, it is necessary to observe that ingredient a little. For example, if you want to swap semi-sweet chocolate for a dark chocolate bar (chocolate for hot milks), the latter will likely have more sugar and less concentration of pure cocoa. In this case, it would be a good idea to add a little more chocolate and reduce the sugar in the recipe.
Also, you will have to take into account the way to integrate that ingredient in the preparation. As you can see in the recipe instructions, the chocolate is melted in the microwave or in a bain-marie together with the sunflower oil (or butter). In the event decided to use cocoa powder, you can add to the preparation directly with the dry ones or dissolving with the liquids.
Similarly, if you have chocolate bars, it is also valid to scratch them to integrate into the preparation in case you do not have any element or this procedure is your preference. To fortify the chocolate flavor of this whole wheat loaf cake, it would be convenient to add an extra bit of pure bitter cocoa powder.
Finally, this loaf cake is baked at a medium low temperature, which is around 180 degrees / 356 Fahrenheit, for about 40 minutes. It is recommended for a good result, first to adapt the baking according to the type of oven available and second, that the baking is as punctual as possible and not dry out.
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- Whole wheat flour 200 g / 7.05 oz / 1 ½ cup
- Sunflower oil 130 ml / ½ cup
- Milk - Non-dairy milk - Water 250 ml / 1 cup
- Baking powder 16g / 0.56 oz / 3 tsp
- Semi bitter chocolate 150 g / 5.30 oz / 1 cup
- Whole cane sugar 150 g / 5.30 oz / ¾ cup
- Vanilla essence 1 tbsp
- Bitter cocoa 1-2 tbsp
- Cinnamon 1 tsp (optional)
- Honey 1 tsp (optional)
- Eggs 3
- Place the chocolate and sunflower oil in a bowl. Melt in a water bath or in the microwave. Reserve.
- In another bowl place the eggs, whole cane sugar, vanilla essence and honey (optional). Beat for a moment.
- Add the milk/water/non-dairy milk and melted chocolate without stopping beating until a homogeneous mixture is obtained.
- Incorporate the whole wheat flour in batches with the baking powder, bitter cocoa and cinnamon (optional). Mix.
- Pour the preparation into a previously buttered and floured loaf cake mold.
- Bake in a preheated oven at 180 °C / 356 °F for approximately 40 minutes or when a toothpick inserted comes out dry. Unmold once cold.
- Mold size used 26 cm. Also, you can use a 28 cm.
- Consume preferably before 3 days.
- Can be frozen (3 months).
- Whole wheat flours, depending on their brand, can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.
American measuring cup equivalents:
|1 Cup||¾ Cup||½ Cup||⅓ Cup||¼ Cup|
|250 ml||190 ml||125 ml||80 ml||60 ml|
Equivalences American measuring spoons:
|1 Tbsp||½ Tbsp||1 Tsp||½ Tsp||¼ Tsp|
|15 ml||7.5 ml||5 ml||2.5 ml||1.25 ml|
Values equivalent to 3.53 oz (100 grams) of white sugar * approximate
|SUGAR||POWDERED SWEETENER||LIQUID SWEETENER||STEVIAPOWDER||LIQUID STEVIA|
|3.53 OZ|| |
11 SWEETENER SACHETS
* Accordingly, adjust the proportions of the other ingredients as well