This chocolate cake loaf is made with a recipe my grandmother learned in Tel Aviv. I'm not quite sure what she was doing in Tel Aviv, nor when she was there, but she did pick up this recipe and so it is called, in our family, "Cake Tel Aviv." Whether or not she learned it from an expat Romanian in Israel is irrelevant to its place here: Romanians like it, and so it is Romanian.
Because I have this recipe from my grandmother, the measures are a little haphazard. I don't bake at all, but the recipe seemed to work anyway, so it may just be the case that precision is not that important.
- 200 g unsalted butter
- 2 glasses (around 200 mL each) white sugar
- 50 g cocoa
- half a glass of milk
After the mixture has cooled, add:
- half an envelope of baking powder (or around half a teaspoon), dissolved in the juice of a quarter of a lemon
- three egg yolks
- 1 and 3/4 glasses of flour (with a pinch of salt added)
- lemon or orange peel, grated
Once you take the cake out, let it cool for about ten minutes, and then remove from the cake form. Place it on a dish or aluminum foil, and use the back of a spoon to coat the entire cake -- top and sides -- with a thin layer of the chocolate icing you saved in a cup. Let it rest.
The cake keeps well for several days, and becomes denser and moister as the time passes, so I prefer it a little old. Those who like fluffiness will prefer it fresh.