Rye Cocoa Cake

Rye Cocoa Cake

Nov 08, 2023Ground Up


by Deb Bernardini, owner of Forno 413 

YIELDS: One 9x5 Loaf 


  • Softened butter for the pan

  • 240 g Ground Up Danko Rye (light or dark, either works)

  • 40 g unsweetened cocoa powder, preferably Dutch-processed

  • 1 tsp baking powder

  • 1 tsp fine sea salt

  • 1 cup/240 ml whole milk

  • 160 g light brown sugar

  • 120 ml neutral oil, like canola or grapeseed

  • 120 ml extra virgin olive oil

  • 2 large eggs


  1. 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. 

  2. 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. 

  3. 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. 

  4. 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. 

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