Ingredients
-
- 1.5 cup All Purpose Flour
- 3 tbsp Cornflour
- 1/4 cup Unsweetened Cocoa Powder I used Hershey's
- 1/2 cup Sugar
- 3 Eggs
- 1/2 cup Oil Any neutral Refined Oil
- 3/4 tsp Baking Powder
- 2 tbsp Mocha & Cacao Spread I used SPRIG's Mocha & Cacao Spread, you may use any Cacao spread.
- 1 tsp Instant Coffee Powder
Directions
- Combine all the dry ingredients and sieve them.
- In a separate bowl, whisk the eggs till light. Add rest of the wet ingredients and whisk till smooth.
- Prepare the loaf tin by greasing and flouring.
- Gently mix the dry ingredients in the wet mix.
- Pour it in the loaf tin and bake it at 180c till done. It took me somewhere around 40 minutes or so.
- Once done, take it out and let it cool in the tin before unmoulding it.
- Pour ganache once the cake has reached the room temperature.
