Bread Chocolate Cake

I came across a recipe for a rich and professional restaurant style chocolate cake while browsing the newspaper recipe collection clippings saved by my Mom. The main ingredient in this recipe is bread crumbs, which made me want to try out this unique recipe. The cake turns out very tasty, it is not a very spongy or soft cake, but has a firm texture and a rich chocolate taste. It goes really well with coffee. I served this cake with a chocolate ganache topping.

The original recipe is by chef Rohini Singh

Makes: An 8 inch cake


  • 1/2 cup butter ( 113 g )
  • 150 g castor sugar , plus 1 tbsp for beating with egg whites
  • 4 tbsp cocoa powder
  • 1 tsp coffee powder ( Optional, I skipped this as I wanted to make this for my son as well and avoided coffee )
  • 6 tbsp water
  • 1/4 tsp vanilla essence
  • 1/4 tsp ground cinnamon
  • 4 eggs, whites and yellow beaten separately
  • 50 almonds, ground
  • 2 slices crumbled bread ( 1.5 cup bread crumbs )
  • Butter for greasing the cake pan


Basic Steps

  • Preparing the Cake Tin
    • Use an 8×2 inch cake tin for this cake
    • If your cake tin is new, wash well and wipe. After this avoid washing the tin unless absolutely necessary. After use, just wipe and store.
    • Grease the tin with butter at the bottom and sides. Cut out parchment paper to fit the base of the tin, and grease it after putting it in the tin. Lightly dredge the tin with flour, turning the tin so that a light film of flour coats the entire inside of the tin. Turn the tin upside down, tap gently to remove excess flour.
    • Note: If you do not have parchment paper, then you can dust the tin with the flour until a light film of flour coats the inside of the tin
    • Greasing and dusting with flour is an important step, as it prevents the cake batter from sticking to the tin
  • Place the butter and eggs outside for 5-10 minutes so that they reach a room temperature. The butter should not melt, we just want it to reach a room temperature so that it blends well with the batter
  • Grind the almonds and keep aside

I used the Kitchen Aid Stand Mixer for beating eggs, making the batter and the icing

Beating Eggs

  • Separate the egg into egg whites and egg yellow
  • First beat the egg whites well adding 1 tbsp sugar until it is nice and frothy. Keep aside
  • Beat the egg yellow well until the mixture is nice and frothy. Keep aside

Making the cake batter

  • Mix together the cocoa powder, water, vanilla essence, coffee (if using) and the ground cinnamon. Keep this chocolate mixture aside
  • Place the butter in a large bowl or a stand mixer, gradually add the sugar and continue beating until the mixture is light and fluffy
  • Beat in the egg yolks, adding a little at a time
  • Add the chocolate mixture, ground almonds and mix well
  • Stir in the bread crumbs and mix well
  • Fold in the egg whites carefully into the mixture, mixing gently until well combined

Pouring the batter in the tin

  • Preheat the oven at 350 degrees Fahrenheit for 10 minutes
  • Pour batter in the cake tin. The batter should fill up to 2/3 of the tin, leaving enough room for the cake to rise.
  • Give tin a light tap on table to spread air evenly in the batter and put immediately in preheated oven

Baking Instructions

  • Bake at 350 degrees until golden brown for approximately 30 minutes. This may vary depending on your oven settings. It took around 30-35 minutes in my oven
  • Bake immediately after mixing as near to the center of the oven as possible
  • Avoid opening the oven door for the first 20 minutes of baking

Testing Cake

  • The cake should pass the following tests :
    • Test by lightly touching the centre of cake when minimum cooking time is up. If no imprint is left, the cake is done
    • Pierce a fine skewer in the centre of cake, if it comes out clean, it is done

Turning out the cake

  • Before you attempt to turn the cake, let it cool on cooling rack for a sufficient amount of time
  • Place parchment paper or wax paper over the cake. The paper prevents the cooling rack from breaking the crust or leaving imprints
  • Place a second cooking rack on top of the cake and invert the cake while sandwiched between two grids
  • Remove top grid and cake pan. Cool completely on grid
  • The final cake should look similar to this:
  • IMG_20160610_233341

Chocolate Ganache

Enjoy the cake with a sip of coffee or just devour it as a dessert 🙂



2 thoughts on “Bread Chocolate Cake

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