Making the batter
- 4 1/2 ounces eggs (125 g)
- 12 3/4 ounces granulated sugar (360 g)
- 5 ounces peanut oil (140 g)
- 3 ounces bitter cocoa powder (85 g)
- 7 ounces all-purpose flour (200 g)
- 1/4 ounce baking powder (7 g)
- 4 1/2 ounces double cream (125 g)
- 1 cup whole milk (24 cl)
Step 1: Making the batter
Sift together flour, cocoa, and baking powder. Pre-heat the convection oven to 390°F (200°C).
Beat the eggs together with sugar and oil. Add the flour mixture a little at a time, followed by the double cream, adding the milk last. Stir until the batter is evenly mixed, without over-mixing.
Step 2: Baking the cake
Grease the pans with butter. Fill each pan half-full, making sure the batter is evenly distributed. Place in the oven: start by baking for 10 minutes at 390°F (200°C), reduce heat to 300°F (150°C) and bake for 90 minutes.
Insert the tip of a knife to check doneness. The blade should come out clean. Otherwise, extend baking time.
Turn the cakes out onto a rack. Cover with plastic wrap once the loaves have cooled completely.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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