Tofu Cocoa Loaf Cake

Preheat the oven fully to 175°C and line the loaf pan with parchment, leaving a little overhang above the sides.

Press the corners neatly so the batter settles evenly and does not leak into folds.

Place 180 g soft tofu in a sieve for 5 minutes, then mash it until no visible lumps remain.

If it looks very watery, press it lightly with paper towel so the loaf does not bake up gummy.

Whisk 2 eggs with 95 g sugar first, then add 55 ml grapeseed oil, 3 ml vanilla, and the mashed tofu.

Stir until the sugar grains mostly dissolve and the mixture looks glossy and uniform.

Sift in 170 g cake flour, 28 g cocoa powder, and 6 g baking powder.

Fold with a spatula, scraping the bottom of the bowl, and stop as soon as no dry streaks remain.

Add 45 g dark chocolate chips and fold only two or three times so the batter stays tender.

Transfer it to the pan, level the surface, and tap the pan lightly to release large air pockets.

Bake at 175°C for 35 to 38 minutes.

If the tofu retained more water, check the center and add 3 to 5 minutes only when needed. Remove the loaf when a skewer shows moist crumbs but no wet batter. Cool it in the pan for 10 minutes, then unmold and cool completely.