This Chocolate Stale Bread Cake is a family recipe, as my mom used to prepare it for us daughters when she had some bread leftovers. At the time, the word sustainability wasn’t as widespread as it is today, but now I realise that many of the recipes of our moms and grandmothers were sustainable as they didn’t throw anything away. Let’s continue our anti-waste family traditions with recipes that also take care of the future generation.
Chocolate Stale Bread Cake
|Total time: about 1h 30 min|
- 250g (9oz) bread, stale
- 500ml (2 cups) Milk
- 150g (5oz) granulated sugar
- 2 eggs
- 80g (2.8oz) seed oil
- 70g (2.6oz) unsweetened cocoa powder
- 16g (0.5oz) baking powder
- A pinch of salt
- 200g (7oz) chocolate chips
- icing sugar, to decorate
- In a large bowl break up the bread into smaller pieces. Add milk and let it absorb and soften for 30 minutes while moving it around every now and then.
- After the milk has been absorbed into the bread, mix the bread until getting a creamy consistency.
- Add the chocolate chips to the batter.
- Place the sugar and the eggs in a large bowl and beat with a mixer until light and fluffy.
- Slowly add the oil, and beat for one minute.
- Sift the flour with the baking powder and cocoa powder and add it to the eggs mixture a little at the time.
- Then add the egg mixture to the bread batter.
- Pre-heat the oven to 180°C (356°F). Grease a springform cake tin (about 20cm diameter) and then dust with flour to prevent the dough from sticking.
- Add the batter into the cake tin and using a spoon even it out over the top. Bake in preheated oven for 40-45 minutes.
- Bake in the pre-heated oven for 40 – 45 minutes.
- Take out the cake, leave to cool. Dust with icing sugar.