Basic Whole Wheat Chocolate Cake

This one is a perfect recipe for beginners. It is soft, moist , spongy and has a superb crumb. In case you are skeptical about using whole wheat, you have got to try this.

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Basic Whole Wheat Chocolate Cake
This one is a perfect recipe for beginners. Its soft, moist , spongy and has a superb crumb. In case you are skeptical about using whole wheat, you have got to try this.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Sieve the whole wheat flour, baking powder, salt and cocoa powder together 6-8 times.
  2. Pre heat the oven at 180 degrees for 10 minutes.
  3. Mix the milk and curd. Set aside for 5 minutes.
  4. Add the sugar and mix well.
  5. Add the oil and vanilla essence. Beat well with a balloon whisk.
  6. Fold in the sieved flour gently, until no lumps remain.
  7. Pour into a greased and lined baking tin . [ An 8 inch round cake tin will work for this recipe]
  8. Tap the tin on the kitchen counter gently, to remove any trapped air bubbles.
  9. Bake in the pre heated oven at 180 degrees for 30-40 minutes or until the edges start to leave the tin and a skewer inserted comes out clean.
  10. Allow to cool for 10 minutes before unmolding.
  11. Transfer onto a wire rack and allow to cool completely before slicing.
  12. Melted dark chocolate topping [optional]- I melted some dark chocolate in a double boiler and spread it over the cooled cake. It takes about half an hour or so for the chocolate layer to set, after which you can slice and enjoy these beauties. I also baked one cake topped with a few slices of strawberries. You can get creative and add chocochips, nuts, currants etc.
Recipe Notes

Notes-

Oven temperature and time may vary. Check on your bake after about 25 minutes.

Sieving gives the cake its light and spongy texture. It also makes sure that the dry ingredients are mixed uniformly. Please follow the recipe for a good result.

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18 Comments Add yours

  1. Laila Kadwani-Jain says:

    Can u please clarify what is the fold method for mixing in the dry ingredients… thanks much

  2. Akila Subramanian says:

    laila the dry ingredients need to be mixed into the wet ingredients in a gentle way. Not the way we would mix/stir while cooking in general. It is used to retain as much volume as possible .. It is sort of a scoop and fold motion ..I use a spatula to do it. Seeing some baking videos will give you a better idea.

  3. Laila Kadwani-Jain says:

    Thanks so much Akila…one more question I hv powdered vanilla essence for custards…can tht be used in this recipe or can I skip it completely??

  4. Akila Subramanian says:

    Vanilla powder you mean? Hmm I have never used it. You may skip it if you havnt used it in baking. No issues

  5. sobha says:

    Will try and let know how it turned out. Btw, loved the clicks!!

  6. Akila Subramanian says:

    Thank you sobha

  7. Kopal says:

    Hi Akila – just started following ur blog and the recipes look so fab and inspirational. I wanted to start with this chocolate cake and as a beginner I have 2 questions –

  8. Kopal says:

    Hi Akila – just started following ur blog and the recipes look so fab and inspirational. I wanted to start with this chocolate cake and as a beginner I have 2 questions – 1 what is a standard cup size in terms of ml (sorry I am really a novice) and 2 – if I want really rich and more intense chocolate flavour should I increase cocoa powder or something else has to be added?

  9. kosha vora says:

    Hi akila.. I am making this cake..

  10. kosha vora says:

    Hi akila ..I am baking this in cupcake moulds.. Will the baking time remain same??

  11. Akila Subramanian says:

    Hi Kopal. Thank you so much. My cup measurements – 1cup= 250 ml . [You get a set of 5 cups ] If you want to make your cake more chocolaty- adding grated dark chocolate in the batter / melted dark chocolate along with the wet ingredients will help. Yes you may increase the amount of cocoa powder by a tbsp or two. [Add another tbsp of milk to make sure the batter isn’t too thick.

  12. Akila Subramanian says:

    Kosha. Hi. The timing for cupcakes or muffins will be lesser. So about 15-20 minutes would do.

  13. kosha vora says:

    Thanks akila for a prompt reply

  14. Frency Francis says:

    Hi Akila. This looks beautiful! If I want to bake this using eggs what would be the changes? Kindly guide me.

  15. Akila Subramanian says:

    Hi Frency Thank you. Most of my bakes are egg free and in most cases I haven’t tried to substitute eggs for something else. Also egg based cake recipes work better with butter and eggfree ones with oil. You could try the pound cake recipe which is egg based and make a whole wheat version of it.

  16. Bavithra jayaraj says:

    Is the temperature for oven u mentioned is celcius or farenheit?
    My second doubt is can this cake be done in microwave oven too? If so can u say me the timings pls

    1. Akila Subramanian says:

      Hi Bavithra. It is 180 degrees C. I haven’t baked in a microwave so I wouldn’t be able to help with that. If yours is a convection microwave then it pretty much works like any oven and you can use the same temperature setting and bake for the same amount of time

    2. Akila Subramanian says:

      Hi Bavithra. It is 180 degrees C. I haven’t baked in a microwave so I wouldn’t be able to help with that. If yours in a convection microwave then it pretty much works like any oven and you can use the same temperature setting and bake for the same amount of time

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