Easy to Make, Soft and Decadent Chocolate Cake with Rye.

This chocolate cake with rye is absolutely divine. This decadent cake melts in your mouth, is not overly sweet, and so good that we would be surprised if you weren’t tempted to eat the whole cake in one sitting! Wonderful on its own or with a nice cup of tea or coffee.

Chocolate cake with rye

About This Chocolate Cake with Rye

This recipe is a direct homage to legendary chef Alain Ducasse. While the ingredients are almost entirely the same, I have replaced some of the flour with rye flour and used coconut oil in place of peanut oil. Olive oil would also work well as olive oil and chocolate tend to pair well together. When I was a young cook I spent countless hours leafing through Alain Ducasse’s cookbooks. While his Grand Livre de Cuisine Dessert and Pastries edition is not exactly for beginners, it is a great book for professionals and avid home cooks or bakers.

While this take takes a very long time bake it does have minimal prep time and is worth every second of the bake time which stands true for just about every recipe from Chef Ducasse’s books that I have made.

What Makes it so Good?

This chocolate cake with rye stays extremely moist because of the oil in the batter. The rich texture from the dairy and eggs helps this cake melt in your mouth. The deep and complex chocolatey flavour comes from using a high quality cocoa powder paired with freshly milled rye flour. The flavour profile of the chocolate and rye really amplify and lift each other up putting this cake over the top.

Chocolate cake with rye

Flour Selection

For this chocolate cake with rye I’ve used fresh milled rye flour and all-purpose flour. The all-purpose flour comes from 1874 Stone Milling and is a blend of local hard red and soft red wheat. Both of these grains are grown within 100km of our house. The grains are milled together and then sifted. All of the germ is left in the flour and a portion of the bran is removed. This really enhances the taste and when paired with the rye is the perfect blend for this cake.

Rye and chocolate are excellent flavour pairing and the all-purpose flour provides enough strength to produce a beautiful final product. If you’d like to omit the rye you can, but keep in mind the final flavour will not be quite as good.

Chocolate cake with rye

What you’ll need:

  • 2 160 x 80 loaf pans
  • 2 Mixing bowls
  • Measuring cups
  • Scale
  • Sifter
  • Spatula
  • Hand mixer or stand mixer
  • Baking sheet
  • Cooling rack

Ingredients:

  • 2 Large Eggs (or 3 medium eggs)
  • 1 3/4 cup Sugar
  • 1/2 cup Coconut Oil
  • 1 cup Cocoa Powder
  • 1 1/4 cup All Purpose Flour
  • 1/4 cup Rye Flour
  • 1.5 tsp Baking Powder
  • 1/2 cup Heavy Cream
  • 1 cup Whole Milk (3.25%)
chocolate cake with rye mise en place

Bakers Percentage

WeightIngredientBakers %
125 gramsLarge Eggs62.50%
360 gramsGranulated Sugar180%
140 gramsCoconut Oil70%
80 gramsCocoa Powder40%
150 gramsAll Purpose Flour75%
50 gramsWhole Rye Flour25%
7 gramsBaking Powder0.03%
125 gramsHeavy Cream62.50%
250 gramsWhole Milk 3.25%125%
Chocolate Bread Bakers Percentage

Instructions:

  1. Preheat oven to 390°F.
  2. In a small mixing bowl, sift together flours, cocoa, and baking powder.
  3. In a large mixing bowl using a hand mixer or a whisk, beat the eggs together with the sugar and oil.
  4. Add the flour mixture a little at a time finishing with a spatula as the mix will get thick.
  5. Slowly add the cream and whisk it to let the batter out a bit.
  6. Add the milk and mix until just combined being careful not to overmix the batter.
  7. Carefully divide the loaf into two 640g loaves (approx.)
  8. Put loaf pans on a baking sheet and bake for 10 mins. Drop the temperature in the oven to 300°F and bake for approximately 90 mins. Check it after 70-80 mins, as everyone’s oven is different.
  9. Turn cakes out onto a cooling rack and store in an air tight container once cooled completely. Cakes will last 3-4 days at room temperature.

Notes:

  • The coconut oil in this cake gives it a distinct coconut flavour. We think it pairs perfectly with the chocolate, but feel free to use a more neutral oil if you prefer.
  • You can change the ratio of rye flour to all-purpose, just keep in mind the result might differ.
  • Do not over bake! We suggest checking the cake for doneness at the 1 hour 20 mark and monitoring it. Everyone’s oven is different!
  • When adding the liquid, add it in stages to avoid lumps, but if your cake batter has a few lumps in it, don’t worry.

Chocolate Cake with Rye recipe Card

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Chocolate cake with rye

Easy to Make, Soft and Decadent Chocolate Cake with Rye.

  • Author: Matthew James Duffy
  • Prep Time: 15 mins
  • Cook Time: 1 hour 40 mins
  • Total Time: approx. 2 hours
  • Yield: 2 loaves 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: French

Description

This chocolate cake with rye is absolutely divine. This decadent cake melts in your mouth, is not overly sweet, and so good that we would be surprised if you weren’t tempted to eat the whole cake in one sitting! Wonderful on its own or with a nice cup of tea or coffee.


Scale

Ingredients

  • 2 Large Eggs (or 3 medium eggs)
  • 1 3/4 cup Sugar
  • 1/2 cup Coconut Oil
  • 1 cup Cocoa Powder
  • 1 1/4 cup All Purpose Flour
  • 1/4 cup Rye Flour
  • 1.5 tsp Baking Powder
  • 1/2 cup Heavy Cream
  • 1 cup Whole Milk (3.25%)

Instructions

  1. Preheat oven to 390°F.
  2. In a small mixing bowl, sift together flours, cocoa, and baking powder.
  3. In a large mixing bowl using a hand mixer or a whisk, beat the eggs together with the sugar and oil.
  4. Add the flour mixture a little at a time finishing with a spatula as the mix will get thick.
  5. Slowly add the cream and whisk it to let the batter out a bit.
  6. Add the milk and mix until just combined being careful not to overmix the batter.
  7. Carefully divide the loaf into two 640g loaves (approx.)
  8. Put loaf pans on a baking sheet and bake for 10 mins. Drop the temperature in the oven to 300°F and bake for 90 mins. Check it after 70-80 mins, as everyone’s oven is different.
  9. Turn cakes out onto a cooling rack and store in an air tight container once cooled completely. Cakes will last 3-4 days at room temperature.

Notes

  • The coconut oil in this cake will give it a distinct coconut flavour. We think it pairs perfectly with the chocolate, but feel free to substitute a more neutral oil if you prefer.
  • You can change the ratio of rye to all purpose flour  but keep in mind the final cake might differ. 
  • Do not overbake the cake!

Keywords: chocolate cake with rye

Chocolate cake with rye

If you enjoyed this recipe be sure to check out some of our other whole grain baking recipes like our spelt honey cake.

2 comments
    1. Hey Barbara,
      You could use a round pan for this but it will affect the baking times and final product so be sure to check it during baking.

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