Chocolate miso cake
Makes 1 cake
Miso (Japanese fermented bean
paste) adds richness to this indulgent chocolate cake.
¾ cup plain flour
½ cup cocoa
1 teaspoon baking powder
½ teaspoon baking soda
1 cup brown sugar
2 tablespoons shiro miso (white miso)
½ cup plain Greek-style yogurt
¼ cup olive oil
¼ cup water
confectioners' (icing) sugar to dust (optional)
PREHEAT the oven to 350ºF/180ºC. GREASE
a 9-inch (23 cm) round cake pan lightly with oil and line the base
with baking paper. SIFT the flour, cocoa, baking powder, baking soda
and sugar into a bowl. WHISK the miso, yogurt, oil and water
together in a separate bowl. ADD the wet ingredients to the dry
ingredients and stir gently to combine. SPOON the mixture evenly
into the prepared cake pan. BAKE for 30 minutes. REMOVE from the
oven and let cool in the pan for 10 minutes, then turn the cake out
onto a wire rack to finish cooling. DUST the top of the cake with
confectioners' (icing) sugar, if using.
Variation: For a more decadent version lightly ice the cake
with nutella.
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