Mocha cake bread

When you are craving for some cake and you need to bake bread, but then you realise you only have two eggs left – that was the story how this loaf was born hahahaha. So how do you eat it ? What I did first, was bite into the bread side that has cheese spread on it, savour its flavour before taking another bite into the cake part. On the other hand, my husband folded the bread that has cheese spread on it. Then bit into both sides, so he could enjoy both flavours and textures in each bite. How about you ? How would you eat it?

Ingredients (Milk)

  • 220g bread flour
  • 3g instant active yeast
  • 20g sugar
  • 150g milk
  • 20g butter
  • 3g salt

Ingredients (cake )

  • 52g milk
  • 8g sifted unsweetened cocoa
  • 3g instant coffee
  • 2 large cold eggs (64g eggs), egg white and yolk separated
  • 10g oil
  • 40g cake
  • 40g sugar
  • 1/2 tsp lemon juice


450g toast box ((19.5×10.3×11.3cm) lined all non stick baking paper

Method (bread)

  • Preheat the oven at 180 degree celsius
  • Add all bread flour, yeast, and sugar into the mixer followed by the milk
  • Use the J hook to knead the dough at low speed. Knead until dough is formed
  • Add in the butter and knead for about 2 minutes at speed 2 (low speed)
  • Add in the salt and continue to knead at speed 2. Knead until you reach a smooth dough.
  • Round up the dough, cover and let it proof to double in size.
  • Divide the dough into 3 equal balls, flatten it into a rectangular shape and roll it up like a swiss roll. Cover with plastic and let it rest for 15 minutes
  • Lightly flour your work surface, use a rolling pin to flatten it into rectangular shape with the width size that fits in in your bread box. Ensure that all air pockets are popped to get a fine crumb and prevent uneven air pockets on the finished product. Flip the dough and roll it up tightly like a swiss roll. Put it into the bread box. Do the same to the other dough. Cover and let it proof to double in height as shown in the picture below or reaches about 2/3 of the height of the tin
  • Now you can start preparing for the cake. Heat up the milk in a saucepan, then add in the coffee and cocoa. Mix until the coffee is dissolved and the cocoa are well combined. Do not boil. Remove from the heat
  • Add in the 10g oil, milk until combined. Add in the cold egg yolks. Mix until well combined.
  • Add in the flour. Mix well to combine. Set aside
  • In the mixer, beat your cold egg white with lemon juice until foamy at medium speed, add in the sugar in 3 batches. Continue to beat until the meringue reaches firm peak (please refer to the picture below). You will see that the mixture will become glossy with a slight bend at the tip of the whisk. Do not over beat as it will dry out the meringue. If you are not familiar with making meringue, I would advise you to check the mixture every 20-30 seconds after it reaches the soft peak stage. 
  • Gently fold the meringue into the batter using a spatula. Do it in 3 batches. Ensure that all the meringue are incorporated fully into the batter. Do not over mix as it will deflate the air, making your cake dense. 
  • Pour it over your dough, give the tin three or so gentle taps on the table surface to let larger air bubbles rise to the surface and pop. Bake it at 180 degree celsius for 10 minutes.
  • Take it out and make a slit in the middle.
  • Turn down the heat to 170 degree celsius and continue to bake for another 25-30 minutes.
  • Remove it gently from the tin and baking paper, let it cool down on the cooling rack.

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