Tofu Chocolate Loaf Cake (Light Cocoa Loaf with Silken Tofu)
Soft tofu is blended smooth and folded into a cocoa batter, replacing some of the butter and egg to produce a loaf cake that is moist, dense, and noticeably lighter in fat than a conventional chocolate cake. The cocoa provides deep, bittersweet flavor while the tofu contributes a clean, neutral backdrop - any bean taste is completely masked by the intensity of the cocoa. Neutral oil in the batter maintains moisture over several days, so the cake stays soft well after baking. The crumb is compact yet tender, somewhere between a brownie and a pound cake in density. Smoothing the surface of the batter before it enters the oven ensures an even rise and a flat top suitable for dusting with powdered sugar or glazing with dark chocolate ganache. Because the tofu adds water content, the baking time may run slightly longer than a standard loaf; a skewer inserted into the center should come out with only a few moist crumbs, not wet batter.
Adjust Servings
Instructions
- 1
Preheat oven to 175°C and line a loaf pan with parchment.
- 2
Drain tofu in a sieve for 5 minutes, then mash until smooth.
- 3
Whisk eggs, sugar, oil, vanilla, and mashed tofu until uniform.
- 4
Sift in flour, cocoa, and baking powder, then fold gently.
- 5
Fold in chocolate chips, transfer to pan, and level the top.
- 6
Bake at 175°C for 35-38 minutes; remove when a skewer shows moist crumbs.
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