Rich Chocolate Cake | Choco Nuts Factory Rich Cake | Barley Wholewheat Flour Chocolate Cake
A super chocolaty super “Rich Chocolate Cake” , every mouthful is a bite of heaven. A wholewheat and barley flour based cake for every chocolate lover.
Servings Prep Time
18 inch Cake 15minutes
Cook Time Passive Time
35minutes 20minutes
Servings Prep Time
18 inch Cake 15minutes
Cook Time Passive Time
35minutes 20minutes
Ingredients
Instructions
  1. Prepare an 8 inch round or square cake tin, grease and line it with parchment paper(Parchment paper is a must since we are using a lot of ingredients which tend to stick to the tin otherwise).
  2. Sieve the two flours along with baking powder,soda,cocoa powder,salt,cinnamon,clove and ginger powder atleast 3-5 times. Keep it aside.
  3. Preheat the oven at 170 degrees for 10 minutes.
  4. Take the pieces of one bar of chocolate along with butter in an oven safe bowl and keep it in the oven for melting while it is being preheated.
  5. Once melted, remove from the oven, add coffee powder and stir the butter,chocolate mixture to get a smooth sauce.We need to use it warm.
  6. Beat the 3 eggs along with vanilla extract at high speed for about 8-10 minutes until the volume doubles and you get a fluffy,creamy texture(I have used an electric hand mixer).
  7. Add sugar to this and beat for another two minutes.
  8. Add the warm chocolate butter mixture and beat on low speed just to blend them gently.
  9. To this you need to add the flour and the wet ingredients in batches.
  10. First add the first batch of sieved flour mixture, whisk well and then add coconut milk,beat the batter gently.
  11. Now add the second batch of flour, add hot water(1/4 cup at a time) and continue to beat(on low speed recommended).
  12. Add the final batch of flour and whisk everything until well blended.
  13. Now add a tablespoon of lime juice or vinegar and gently whisk(lime juice/vinegar acts with baking soda to give a good rise to the cake).
  14. Now fold in 1/2 of the chopped nuts,raisins and choco chips gently into the batter. Do not over mix.
  15. Pour half of the batter into the prepared cake tin and tap the tin a couple of times for the batter to spread evenly.
  16. Now sprinkle half of the dark chocolate pieces over this along with some chocolate chips and chopped nuts.
  17. Pour the remaining batter on top of it and tap the tin two times again for the batter to spread evenly.
  18. Now sprinkle the remaining nuts, chocolate pieces and chocochips as the final layer of this cake.
  19. Bake the cake at 170 degrees for 30-35 minutes or until the toothpick inserted at the center comes out clean or with crumbs.(Do not open the oven door until a minimum of 20 minutes into the bake time for a toothpick test).
  20. Let the cake cool in the oven itself for about 10 minutes before transferring it onto a wire rack for complete cooling. When you eat this cake warm, you get the choco lava feeling of the melted chocolate pieces with each bite.
Recipe Notes

 

You want to get to a nirvana state ? Then pour some dark chocolate ganache over the cake before you relish!

This chocolate cake is worth trying once… Happy,healthy baking!

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