Whole Wheat Chocolate Cake is a delightful and healthier take on a classic dessert. Using whole wheat flour not only gives the cake a nutty flavor but also increases its fiber content, making it a better choice for those watching their diet. This cake is perfect for birthdays, celebrations, or just a sweet treat at home. Plus, it’s made with simple ingredients that you likely already have in your pantry.
How to Make Whole Wheat Chocolate Cake
Ingredients
- 2 3/4 cups freshly milled soft wheat flour
- 2 cups organic cane sugar
- 1/2 cup cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup sunflower oil
- 1 cup buttermilk
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup hot coffee
- 315 grams unsalted butter (that’s 2 sticks plus 6 tablespoons)
- 400 grams semi-sweet chocolate chips
- 1/3 cup cocoa powder (for frosting)
- 1 1/3 cup heavy cream
- 1 1/3 cup powdered sugar
- 1/2 tsp salt (for frosting)
- 1 tsp vanilla extract (for frosting)
Directions
- Preheat your oven to 350°F. Grease and flour two round 9-inch cake pans and set aside.
- In a stand mixer with the wire whisk attachment, add the cake ingredients in the order given. Mix on low speed until well combined.
- Pour the cake batter into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pan for about 10 minutes. Then, use a knife to loosen the sides and gently invert the cakes onto parchment paper. Allow them to cool completely.
- To make the frosting, melt together all of the frosting ingredients in a small saucepan over low heat until smooth.
- Pour the melted frosting into a stainless steel 8×12 pan and let it cool for 15 minutes. Cover the surface with plastic wrap and refrigerate until the frosting is set, about 30 minutes.
- Once the frosting has thickened, gather it toward the center with a rubber spatula for easier spreading.
- Spread a tablespoon of frosting in the middle of your cake platter, and place one layer of cake on top to hold it in place. Top with frosting, then layer the second cake on top and repeat with more frosting. Frost the top and sides of the cake using a cake spatula.
- Store the cake in the refrigerator and allow it to thaw for a few hours before serving to soften the frosting.
How to Serve Whole Wheat Chocolate Cake
Slice the cake into even pieces and serve it on dessert plates. You can enjoy it plain or add a scoop of homemade vanilla ice cream for an extra indulgent touch. This cake is also lovely with a sprinkle of powdered sugar on top for a simple presentation.
How to Store Whole Wheat Chocolate Cake
To keep your cake fresh, store it in an airtight container in the refrigerator. This cake can last up to one week in the fridge. If you want to keep it for a longer time, consider freezing slices wrapped in plastic wrap. Just be sure to let the frozen slices thaw for a bit before enjoying.
Tips to Make Whole Wheat Chocolate Cake
- If you don’t have buttermilk, you can make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes.
- For an even moister cake, consider adding an extra egg or a bit of applesauce.
- To enhance the chocolate flavor, try adding a teaspoon of espresso powder to the batter.
Variation
You can make this cake into cupcakes by pouring the batter into cupcake liners. Bake for about 20-25 minutes or until a toothpick comes out clean.
FAQs
Can I use regular all-purpose flour instead of whole wheat flour?
Yes, if you prefer a lighter texture, you can substitute all-purpose flour for whole wheat flour, but the taste and texture will slightly differ.
Can I make this recipe vegan?
You can substitute eggs with flaxseed meal (1 tablespoon mixed with 2.5 tablespoons of water per egg) and use dairy-free alternatives for buttermilk and butter.
How do I know when the cake is done?
Insert a toothpick in the center of the cake; if it comes out clean, your cake is done. If there’s batter on the toothpick, give it a few more minutes in the oven.
Whole Wheat Chocolate Cake
Ingredients
For the Cake
- 2 3/4 cups freshly milled soft wheat flour
- 2 cups organic cane sugar
- 1/2 cup cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup sunflower oil
- 1 cup buttermilk
- 2 whole eggs
- 1 tsp vanilla extract
- 3/4 cup hot coffee
- 315 grams unsalted butter (2 sticks plus 6 tablespoons)
- 400 grams semi-sweet chocolate chips
For the Frosting
- 1/3 cup cocoa powder
- 1 1/3 cups heavy cream
- 1 1/3 cups powdered sugar
- 1/2 tsp salt (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two round 9-inch cake pans and set aside.
- In a stand mixer with the wire whisk attachment, add the cake ingredients in the order given. Mix on low speed until well combined.
- Pour the cake batter into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pan for about 10 minutes. Then, use a knife to loosen the sides and gently invert the cakes onto parchment paper. Allow them to cool completely.
Frosting
- To make the frosting, melt together all of the frosting ingredients in a small saucepan over low heat until smooth.
- Pour the melted frosting into a stainless steel 8×12 pan and let it cool for 15 minutes. Cover the surface with plastic wrap and refrigerate until the frosting is set, about 30 minutes.
- Once the frosting has thickened, gather it toward the center with a rubber spatula for easier spreading.
Assembly
- Spread a tablespoon of frosting in the middle of your cake platter, and place one layer of cake on top to hold it in place.
- Top with frosting, then layer the second cake on top and repeat with more frosting.
- Frost the top and sides of the cake using a cake spatula.
Storage
- Store the cake in the refrigerator and allow it to thaw for a few hours before serving to soften the frosting.
