Choco Butternut Loaf
Chocolate cake with a thick glaze and butternut topping.
Ingredients
Chocolate Cake
- 3 cups all purpose flour sifted
- 2 cups brown sugar
- 1 cup powdered milk
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 3 pcs eggs
- 3/4 cup oil
- 1 tsp vanilla
Chocolate Glaze
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 2-3 tbsp milk
- 1 drop blue food coloring optional, but helps achieve the dark, almost black color
Butternut Topping
- 2 cups desiccated coconut preferably finer
- 1/4 cup powdered sugar
- 4 tbsp melted butter
- 2 drops bright orange food coloring
- 1 tbsp nutmeg
Instructions
Chocolate Cake:
- Preheat oven to 350°F / 177°C.
- Mix dry ingredients first -- powdered milk, sugar, cocoa, baking powder, baking soda. Set aside.
- Mix wet ingredients -- eggs (one at a time), oil, vanilla
- Add 1.5 cups of sifted all purpose flour, mix well. Then add the remaining 1.5 cups of all purpose flour.
- Bake for 30-35mins or until when you poke a toothpick and it comes out clean.
- Let it cool.
Chocolate Glaze:
- Combine all ingredients in a bowl. The glaze should have a thick consistency.
Butternut Topping:
- Add all the ingredients into a bowl. Mix until well combined and all of the coconut is colored.
- Spread the mixture into a baking sheet or flat surface and dry for 20 minutes before using.
Assembly:
- Take the cooled loaf and dip into the glaze.
- Fully coat the loaf and remove them using a fork, allowing the excess glaze to drip off.
- Place the glazed loaf into the coconut topping and roll until fully coated.
