Cocoa and Carob Cake

Hoje para Jantar
Cocoa and Carob Cake


Why make a cake that contains both carob and cocoa powders, you may well be asking? Well, the powders have similar but distinct flavors, and when combined one somehow improves the taste of the other for a more well-rounded result. The cake is also made with peanut oil, which lends subtle flavor, dark brown sugar, for that unmistakable molasses taste, and hot skimmed milk, which gives the cake incredible moistness.


4 eggs
1 cup dark brown sugar
2 tablespoons vanilla sugar
1 cup white bread flour
1/2 cup carob powder
1/2 cup cocoa powder
1 cup peanut oil
1/2 teaspoon baking powder
1 cup skim milk


1In a mixer, beat the eggs with the sugar until a soft batter forms.
2Add the oil while continuing to beat.
3Add the carob flour and cocoa powder. Keep the electric mixer on medium speed.
4Add the flour and the baking powder, then carefully add the hot milk.
5Place the dough in a silicone pan and bake in a preheated oven at 360ºF. Alternatively, you can bake it in the microwave on high for 7 minutes.
6Serve with raspberry jam and chocolate syrup on top, as desired.
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