Gâteau de pain à la crème sure
with Cocoa Streusel Topping- Blé
- Lait
- Oeuf
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Soya
- Sulfites
- Blé
- Triticale
Ingrédients : Farine tout usage (blé) • Sucre blanc • Œuf de catégorie A • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne) (lait) • Cacao en poudre • Cassonade (sucre de canne, mélasse) • Poudre à pâte • Bicarbonate de soude • Café instantané.
Ingrédients
2.25 tasse(s)
Farine tout usage
(Contient: Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
86 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
2 pièce(s)
Œuf
(Contient: Oeuf)
½ tasse(s)
Cacao en poudre
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
1 tasse(s)
Sucre blanc
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
4 cs
Cassonade
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
1.7 g
Espresso en poudre
4 g
Poudre à pâte
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé, Triticale)
3.96 g
Bicarbonate de soude
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé, Triticale)
Pas inclus dans votre livraison
9 cs
Beurre*
(Contient: Lait)
4 cs
Huile*
½ cc
Sel*
5 cs
Lait*
(Contient: Lait)
Ustensiles
Instructions
- In a medium bowl, combine 4 tbsp cocoa powder, 4 tbsp flour, brown sugar and 1/4 tsp salt. Add 4 tbsp softened butter, then, using your fingertips, squeeze and press to mix dry ingredients with butter together until small clumps form. Set aside in the fridge.
- Meanwhile, to a large bowl, add 2 cups flour, baking powder, 1 tsp baking soda and 1/2 tsp salt. Whisk to combine.
- In another large bowl, add remaining softened butter, 4 tbsp oil and white sugar. Beat using an electric hand mixer for 2-3 min, until mixture is pale and fluffy.
- Beat in eggs, sour cream and 3 tbsp milk until combined.
- Slowly beat flour mixture into the bowl with the sugar mixture until combined.
- Scrape half of the loaf batter into a separate medium bowl. Add remaining cocoa powder, espresso powder and 2 tbsp milk, then stir with a spatula until combined.
- Using two spoons, dollop alternating spoonfuls of chocolate batter and plain batter into the base of the prepared loaf pan. (TIP: Do not spread out the batter yet!)
- Gently swirl the batters together using a knife.
- Sprinkle cocoa streusel over top.
- Bake in the middle of then oven for 50-55 minutes until a toothpick inserted into the centre comes out clean.
- Transfer baking pan to a wire rack and allow loaf cake to cool for 10 minutes before gently tugging on the parchment paper to help remove the cake.
- Allow sour cream loaf cake to cool to room temperature before cutting into desired number of slices. (TIP: Place loaf cake in the fridge to help speed up the cooling process!)
