gâteau de seigle chocolat

Rye-Cocoa Cake

This is one of the most popular desserts at Comptoir Polâne. I was inspired to pair rye flour and cocoa after breathing in the flour’s earthy, floral aroma. The cake, which is very chocolaty, lies on the cusp of sweet and savory, just the way I prefer my treats.





Makes one 9--by-5-inch (23-by-13-cm) loaf


Softened butter, for the pan
240 g (1¾ cups) rye flour
½ cup (40 g) unsweetened cocoa powder, preferably Dutch-processed
1 teaspoon (4 g) baking powder
1 teaspoon (6 g) fine sea salt
1 cup (240 ml) whole milk
¾ cup packed (160 g) light brown sugar
½ cup (120 ml) neutral oil, such as canola
½ cup (120 ml) extra-virgin olive oil
2 large eggs


Position a rack in the middle and preheat the oven to 350°F (180°C). Butter a 9-by-5-inch (23-by-13-cm) loaf pan and line it with parchment paper.


Sift together the flour, cocoa powder, baking powder, and salt into a medium bowl.


In a large bowl, whisk together the milk and brown sugar. Whisk in both oils and the eggs. Add the flour mixture and use a rubber spatula to stir it in until just combined. Transfer to the pan.


Bake, rotating the pan halfway through, until the top is set and a knife inserted in the center of the loaf comes out clean, 30 to 35 minutes. Cool completely on a wire rack before unmolding. Serve at room temperature.


Store the cake, covered, at room temperature for up to 5 days. Or wrap well in plastic wrap and foil and freeze for up to 3 months.