Hi, I am Jane. Today, I’m gonna show you how to prepare whole wheat chocolate cake recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Whole wheat Chocolate cake Recipe
Whole wheat Chocolate cake is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Whole wheat Chocolate cake is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have whole wheat chocolate cake using 15 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Whole wheat Chocolate cake:
- Get For Dry Ingredients for Cake:
- Make ready 3/4 cup Whole Wheat Flour
- Make ready 2 tbsp Cocoa Powder
- Prepare 1/2 tsp Baking Soda
- Make ready 1 pinch Salt
- Make ready 1/2 cup Caster Sugar (If using regular sugar, first measure it and then powder it)
- Make ready For Wet Ingredients:
- Prepare 1/2 cup Water
- Get 3 tbsp Flavourless Oil
- Get 2 tsp Vinegar
- Make ready 1 tsp Instant coffee powder
- Take 1 tsp vanilla essence
- Get For Chocolate Frosting:
- Get 100 grams Dark Chocolate
- Prepare 50 grams Fresh Cream as required Additional cream to make a chocolate drip frosting
Instructions to make Whole wheat Chocolate cake:
- First mix whole wheat flour, cocoa powder, baking soda, salt. If using regular sugar, measure it and powder it. Sieve all the ingredients in.
- Mix all the wet ingredients.
- Grease a 6 inch square or circle mould. You can also use a cup cake tray. I have used smaller moulds.
- Before you mix all the ingredients, it is important to pre heat the kadhai.
- Take a heavy bottom kadhai, add salt at the bottom & keep a stand of at least 1 inch height. Cover it & Heat on high flame for about 5 to 7 minutes.
- When the Kadhai has been pre heated, mix the dry ingredients into the wet ingredients to make a smooth batter. Make sure you do not over mix the batter.
- Pour this batter immediately in to the baking / cake tin & place it instantly on the stand in the Kadhai. Cover it.
- Cook on medium high flame for the first 10 minutes & then reduce the flame to low and cook for the next 20 to 25 minutes.
- This time depends on the size of the tin. After 30 mins, check the centre of the cake using a skewer or toothpick. If it comes out clean, that means the cake is ready.
- Remove from the Kadhai and let it cool for about 5 minutes. Brush the top with milk, this will soften the top. Cool the cake further and then unmould and cool on a wire rack.
- Cover it using a muslin cloth so that it doesn’t dry out.
- While the cake cools down, make the ganache for frosting. For the frosting - first heat the fresh cream and pour it on chopped chocolate.
- Mix it so that the chocolate melts and the mixture becomes smooth.
- Divide this into half. Put the half portion in the fridge to chill to make a whipped ganache.
- To the other half, add more cream to make a liquid glazing / drip ganache.
- Pour this liquid ganache on the cake. Remove the other half ganache & using a whisk or beater, beat it to make a light whipped ganache.
- Frost it on the cake and garnish with some cherry or fruits of your choice.
- You can refrigerate the cake before serving. If you want, you can also soak the cake with some sweet coffee syrup before frosting. I like to enjoy it as it is with a light frosting.
So that is going to wrap this up with this exceptional dish whole wheat chocolate cake recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
