WHOLE-WHEAT DOUBLE CHOCOLATE CAKE


I believe we all need a healthy treat on our birthday, all the more if it’s right after Christmas, Wedding Anniversary, Family Wedding, and New Year Celebrations and our never ending reasons to eat and merrymaking. (Especially if the whole family is a big FOODIE) The entire family is an ardent chocolate lover so it has to be chocolate cake for Hubby’s birthday celebration. At the same time, he prefers to eat healthy and avoids all-purpose flour for its obvious reasons.

So I had to think something absolutely chocolaty and healthy at the same time, to make him happy! And this cake was the best bet that it has turned out so well that we enjoyed every slice and every bit of this gorgeous Double Chocolate Whole Wheat goodness at its best.

And not to forget, the ingredient of love with which the cake is baked at home is precious and priceless for your family.

Happy Healthy Baking!

INGREDIENTS

For the Cake

Powdered Sugar 350 grams
Whole Wheat Flour 210 grams
Cocoa Powder ½ cup (50 grams)
Broken Dark Chocolate 90 gms
Baking Powder 1 ½ tsp
Baking Soda 1 ½ tsp
Salt ½ tsp
Eggs 3
Warm Water or Coffee 1 cup
Milk 1 cup
Vegetable or Canola oil ½ cup
Pure Vanilla extract 1 tsp

For Dark Chocolate Ganache Frosting

Dark Chocolate 250gms (I used Morde)
Fresh Cream 200 ml (I used Amul)

METHOD FOR CAKE

Pre heat the oven at 180 degrees C for 10 minutes.

Butter or grease with vegetable/canola oil a 9 inch cake pan. Then line the bottoms of the pan with parchment paper.

In a large bowl whisk together the Sugar, Whole Wheat flour, Cocoa Powder, Baking Powder, Baking Soda and Salt.

Melt the broken Dark Chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let it cool to room temperature.

In another large bowl, whisk together the Eggs, Water (or coffee), Milk, Oil, Melted Dark Chocolate and Vanilla extract.

Add the wet ingredients to the dry ingredients and whisk until you get a smooth lump free batter.

Pour into a greased baking tin and bake for 45- 50 minutes or until a toothpick inserted into the center of the cake just comes out clean.

Remove from oven and let it cool on a wire rack for about 10 minutes.

Then remove the cake from the pan and cool completely on a greased wire rack

In case you don’t want to proceed further for frosting the cake, you may Slice and Serve the cake as it is or with a scoop of vanilla ice cream on the side.

Go ahead if you are planning to frost the cake.

METHOD FOR FROSTING

Cut the cake into 2 layers and keep aside to cool down before frosting the cake.

Heat cream on a very low heat in a heavy bottomed pan. When it’s ready, it should be very hot, but not boiling, and tiny bubbles will appear along the edges of the surface.

Pour the cream over the chopped dark chocolate and let it stand for 10 minutes.

Mix until thick and smooth ganache is formed.

Let this cool completely at room temperature and use as desired.

RECIPE NOTES

The amount of frosting is enough to frost the entire cake and fill a double layer cake.

I halved the recipe of the frosting and used it on the top and the sides of the cake. For the middle of the layers of the cake, I used ½ cup whipped cream by tropolite.

For whipping the cream – Place your mixing bowl in the freezer for about 15-30 minutes. Now take out the bowl and beat the cream with the electric beater just until stiff peaks form.

Chocolate containing anything equals to or more than 50% cocoa is recommended for this recipe.

Oven temperature and time may vary. Check on your cake after 45 minutes.

Whole-Wheat Double Chocolate Cake

This is a moist cake recipe made with whole wheat flour. The cake is soft and moist and can be used as a base cake for various chocolate frosting.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Keyword: CAKE, CHOCOLATE CAKE, DESSERT, HEALTHY BAKING, WHOLE WHEAT CHOCOLATE CAKE
Servings: 6
Author: truexplore

Ingredients

FOR THE CAKE

  • 350 gms Sugar powdered
  • 210 gms Whole Wheat Flour
  • ½ cup Cocoa Powder
  • 90 gms Dark Chocolate broken
  • 1 ½ tsp Baking Powder
  • 1 ½ tsp Baking Soda
  • ½ tsp Salt
  • 3 Eggs
  • 1 cup Warm Water / Coffee
  • 1 cup Milk
  • ½ cup Canola Oil / Vegetable Oil
  • 1 tsp Vanilla Extract

FOR DARK CHOCOLATE GANACHE FROSTING

  • 250 gms Dark Chocolate
  • 200 ml Fresh Cream

Instructions

METHOD FOR CAKE

  • Pre heat the oven at 180 degrees C for 10 minutes.
  • Butter or grease with vegetable/canola oil a 9 inch cake pan. Then line the bottoms of the pan with parchment paper.
  • In a large bowl whisk together the Sugar, Whole Wheat flour, Cocoa Powder, Baking Powder, Baking Soda and Salt.
  • Melt the broken Dark Chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let it cool to room temperature.
  • In another large bowl, whisk together the Eggs, Water (or coffee), Milk, Oil, Melted Dark Chocolate and Vanilla extract.
  • Add the wet ingredients to the dry ingredients and whisk until you get a smooth lump free batter.
  • Pour into a greased baking tin and bake for 45- 50 minutes or until a toothpick inserted into the center of the cake just comes out clean.
  • Remove from oven and let it cool on a wire rack for about 10 minutes. Then remove the cake from the pan and cool completely on a greased wire rack
  • In case you don’t want to proceed further for frosting the cake, you may Slice and Serve the cake as it is or with a scoop of vanilla ice cream on the side.
  • Go ahead if you are planning to frost the cake.

METHOD FOR FROSTING

  • Cut the cake into 2 layers and keep aside to cool down before frosting the cake.
  • Heat cream on a very low heat in a heavy bottomed pan. 
  • When it’s ready, it should be very hot, but not boiling, and tiny bubbles will appear along the edges of the surface.
  • Pour the cream over the chopped dark chocolate and let it stand for 10 minutes.
  • Mix until thick and smooth ganache is formed.
  • Let this cool completely at room temperature and use as desired.

Notes

  • The amount of frosting is enough to frost the entire cake and fill a double layer cake.
  • I halved the recipe of the frosting and used it on the top and the sides of the cake. For the middle of the layers of the cake, I used ½ cup whipped cream by tropolite.
  • For whipping the cream – Place your mixing bowl in the freezer for about 15-30 minutes. Now take out the bowl and beat the cream with the electric beater just until stiff peaks form.
  • Chocolate containing anything equals to or more than 50% cocoa is recommended for this recipe.
  • Oven temperature and time may vary. Check on your cake after 45 minutes

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