I baked a chocolate loaf cake yesterday but I decided to replace 1/2 of the regular flour with rye flour. It was an absolute disaster. Not only did the cake take an extra half hour to bake, when I sliced into it the next morning, the interior was spongy and gummy.
The recipe I used was from Two Peas and Their Pod. I have baked the loaf cake with all purpose flour before and although it turned out wetter than I would have preferred, it was drastically better than this disappointment of a cake.
Now I need to think of a way to use this cake up.
Stop and Smell the Flours 
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