Traditional Cakes
For the cocoa cake:
For the white chocolate glaze:
A wonderfully moist cocoa cake with a rich chocolate flavour, topped with a smooth, creamy white chocolate glaze and colourful sugar sprinkles. Made with Gellwe Extra Dark Cocoa Powder, this easy-to-prepare loaf cake combines an intense cocoa taste with the delicate sweetness of white chocolate. Perfect for an afternoon treat, family gatherings or any occasion that calls for a little indulgence.
In a large mixing bowl, combine the plain flour, Gellwe Extra Dark Cocoa Powder and Gellwe Baking Powder.
In a separate bowl, mix the eggs, natural yoghurt, warm milk, rapeseed oil and cane sugar until well combined.
Sift the dry ingredients into the wet mixture and gently fold together using a spatula until a smooth batter forms.
Line a loaf tin with baking parchment and pour in the batter. Bake in a preheated oven at 180°C for approximately 40–45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool on a wire rack.
Place the white chocolate and whipping cream in a microwave-safe bowl. Heat gently until the chocolate melts, then stir thoroughly until smooth.
Pour the white chocolate glaze over the cooled cake and finish with colourful sugar sprinkles. Allow the glaze to set slightly before slicing and serving.
