100 % Whole Wheat Chocolate Cake Recipe
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100 % Whole Wheat Chocolate Cake Recipe

By March 21, 2017

If I were to ask , to give me in order your preference of family, health and wealth, which order will you place these at?

Well, mine will definitely be health, family and wealth. Health means everything. Coz if you are healthy you are there for your family and if you have both that's the biggest wealth you can have than the monetary gains. Right?!!

Each time you prepare a meal, think of ways you can make it more healthy. As with all, my family too loves cakes and bakes and I bake quite often at home. It was this search that led me to this recipe. Whole wheat and that too in chocolate. As I have said the in word nowdays is whole wheat!! ????

Common.... don't go wide mouthed. You have heard it perfectly right. Kept the base recipe of my chocolate cake with tweaks given here and there. And voila!!!! Success. This is something you can bake often without feeling the guilt of using APF/Maida.

I had two very happy kids and a bunch of neighbours who was gleaming in happiness. Good neighbours make very good taste testers and critics. I'm so very blessed to have them ????

Compared to an all purpose flour cake, this is a wee bit denser. So it makes a perfect cake for frostings and as a base layer for torting and shaping as the crumbs won't fall apart making the cake to hold its shape.

This makes a good sized cakes which can be dressed up for your next party or have it plain with your cuppa. Moist, flat topped and a gorgeous chocolate cake is all yours to try and let me know. As I always keep saying, your feedbacks are my motivations.

Ingredients

Instructions

Ensure all the ingredients are at room temperature. Never work with cold stuff. It's not going to give you a good crumbed cake. Place it out half an hour before your scheduled bake.
Preheat your oven to 180 degrees C. Prepare two 9x2 round cake pans by greasing and flouring /adding parchment to bottom of the pan.
Sieve together the flour, cocoa powder, baking powder, baking soda and salt few times and set it aside
Lightly whisk in the sour cream and add in milk to make a smooth cream.
In a mixing bowl add the measured softened butter and powdered sugar. Start creaming the butter and sugar mixture Continue creaming it until it is soft and fluffy.
Start adding the eggs one at a time and continue the creaming process until all the eggs have been added. Scrape down the sides of the mixing bowl in between and mix until all the eggs are incorporated and the mixture is very soft and fluffy.
Now add the vanilla essence and mix well.
Start adding the flour mixture alternating with the milk and sour cream mix, little at a time (roughly in 4 turns). Gently fold in the mixture until the flour is fully mixed with the butter, sugar and eggs. Do not over mix. Just keep folding gently.
In case you find the batter too thick, add 1 tablespoon of extra milk at a time and fold the mixture. The desired batter should fall like a ribbon when poured. Give a final scrape down one last time to be sure all ingredients are thoroughly blended.
Divide batter into the prepped pans and bake at 180 C for 45-50 minutes or until a wooden skewer inserted in the center comes out clean and dry.
Remove the cake from the oven and let it rest for 5 to 10 minutes.
Gently tap the bottom of the baking tin. If required and run a knife along the outer edges. Unmold the cake from the baking tin and let it cool completely on a wire rack. Slice the cake with a serrated bread knife and enjoy.
You can wrap the cake with baking paper and seal it in cling foil and store at room temperature for a week. It can also be refrigerated in an air tight container.
Basic tips to Remember:
Organize all the ingredients on your work table before you start. All mixing bowls and cooking utensils must be dry.
All ingredients should be at room temperature.
Add eggs one at a time only, or the mixture will curdle.
Do not use a mixer after you add the flour. Gently fold in using a spoon or spatula.
Preheat the oven and do not open the oven during baking.
To prepare sour cream at home, mix equal parts of hung curd and thick cream and leave it overnight or for a day at room temperature and use.
Let the cake rest outside for 10 minutes after baking before unmolding.
It is always better to store the cake in an air tight container, wrapped with a baking sheet and sealed with a cling foil to retain the moistness of the cake. Slice the cake only when required because storing a sliced cake will prematurely dry out the cake.
You can flavor the cake, by adding 2 tablespoons of strong coffee or rum / brandy.

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