Chocolate loaf with coffee glaze
7
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 12 • Difficulty: Easy
This light and fluffy chocolate cake uses agave syrup as a sweetener and is paired with a rich coffee glaze.
Ingredients
Reduced fat oil spread
125 g
Agave syrup
190 g, dark variety
Egg(s)
2 medium
Vanilla bean paste
1 tsp
Plain flour
1½ cup(s), (225g)
Cocoa powder
40 g
Baking powder
1 tsp
Bicarbonate of soda
¼ tsp
Skim milk
3 tsp
Coffee, espresso
3 tsp, strong brewed coffee
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Lightly spray a 9cm x 20cm (base measurement) loaf tin with oil. Line base and 2 long sides with baking paper.
2
Using electric beaters, beat spread and 160g agave syrup in a large bowl until well combined. Add eggs, 1 at a time, until just combined. Stir in vanilla bean paste.
3
Sift flour, 30g cocoa powder, baking powder and bicarbonate of soda into bowl. Fold flour mixture into egg mixture. Fold in milk.
4
Spoon batter into prepared tin and bake for 45-50 minutes or until a skewer inserted into the centre comes out clean (see tips). Set loaf aside in tin for 10-15 minutes before turning onto a wire rack to cool completely.
5
Combine remaining cocoa powder and remaining agave syrup in a small bowl until smooth. Stir in coffee. Drizzle glaze over cooled cake. Serve.
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