ADAPTED FROM POILÂNE
by Deb Bernardini, owner of Forno 413
YIELDS: One 9x5 Loaf
INGREDIENTS
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Softened butter for the pan
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40 g unsweetened cocoa powder, preferably Dutch-processed
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1 tsp baking powder
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1 tsp fine sea salt
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1 cup/240 ml whole milk
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160 g light brown sugar
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120 ml neutral oil, like canola or grapeseed
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120 ml extra virgin olive oil
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2 large eggs
INSTRUCTIONS
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Position a rack in the middle and preheat the oven to 350°F. Butter a 9”x5” loaf pan and line it with parchment paper. Sift together the flour, cocoa powder, baking powder, and salt into a medium bowl.
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In a large bowl, whisk together the milk and brown sugar. Whisk in both oils and the eggs. Add the flour mixture and use a rubber spatula to stir it in until just combined. Transfer to the prepared pan.
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Bake, rotating the pan halfway through, until the top is set, 30 to 35 minutes. A cake tester should come out quite wet. Let cool completely on a wire rack before unmolding. Serve at room temperature.
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Store the cake, covered, at room temperature for up to five days. Or wrap well in plastic wrap and foil and freeze for up to three months.
