The cocoa bicolor plumcake is a simple and delicious breakfast cake, soft, fragrant, perfect for dipping in milk but delicious to enjoy with a scoop of Greek yogurt or ice cream as a snack. Try it as it is or filled with hazelnut cream and if you have an air fryer, heat it for a few minutes to enjoy a hot slice of cocoa bicolor plumcake.
Not to be missed
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Cooking methods: Electric Oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 115 sugar
- 1 1/3 cups flour
- 1/2 cup milk
- 3 1/2 tbsp rice oil (or another seed oil of your choice)
- 2 tbsp unsweetened cocoa powder
- 1 tbsp baking powder
Tools
- 1 KitchenAid Artisan Stand Mixer
- 1 22 x 10 cm Plumcake Mold
- 1 Cake tester
- 1 Cooling Rack
Steps
In the bowl of the mixer, beat the eggs with sugar until they are light and fluffy. Add the flour and mix. Also add the milk and rice oil gradually, continuing to work. Finally, add the baking powder. When the mixture is well blended, pour half into a greased and floured or parchment-lined 8-9 inch loaf pan. To the remaining batter, add the cocoa and mix. Pour the cocoa batter over the light batter. With a slightly greased knife, cut the batter in the center: the cut will disappear immediately, but a perfect plumcake opening will form during baking. Bake in a preheated oven at 350°F for 40 minutes. Once ready (always remember to do the cooking test) take it out of the oven, remove it from the mold and let it cool on a rack.
Notes
How will the plumcake be inside? You will only know at the time of cutting: sometimes the cocoa batter stays on the surface and sometimes it sinks to the bottom.
