Eggless Whole Wheat Chocolate Cake is a delicious cake made with wheat flour and oil. This is yet another basic cake you can make for layer cakes.
This week is all about frosted cakes with chocolate and when I came across this post, though I seem to have the recipe in some format, the frosting caught my attention. The cake with the caramel ganache was really very sinful and tempting!
The cake is not sweet, very suitable for layered and frosted cakes. So I ended up using sugar water just to make sure these cakes make a good snacks for the kids. They are having their exams and are home by afternoon. After that they only want snacks. Though I frosted with the ganache, I felt a little bit more sweetness will be good.
I planned to bake everything over the weekend, somehow when I miss doing that, baking on weekdays become so hectic. Later I realized that I couldn’t bake during weekdays for various reasons and so Konda said she will bake it for me. However, I made the caramel ganache and she baked the cake. I had to tell her precise instructions on how this is baked. I later frosted and clicked.
These are for my eighth day of Bake-a-thon and you can check out the collection at the end of the post for my friends who are doing this along with me.
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Step By Step Pictures
Eggless Whole Wheat Chocolate Cake
For the Cake
125 gm Whole Wheat Flour –
30 gm Cocoa Powder
100 gm Brown Sugar
1/2 tsp Baking Powder
1 tsp Baking Soda
100 ml Milk
100 ml Curds / Yogurt
70 ml Olive Oil
80 ml Hot Water
1.5 tsp Instant Coffee Powder
For the Sugar Water
2 tsp Sugar
3 tsp Water
How to make the Eggless Whole Wheat Cake
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, sugar until they are totally incorporated.
Add in the oil, curds, milk and mix to form a thick batter.
At this stage preheat the oven at 185C.
Mix together coffee powder and hot water and add it immediately to the batter.
Combine until a smooth batter forms.
Finally when the batter is well combined, pour it into a greased and lined 6″ square tin or a circle tin.
Bake the cake for 30 minutes.
Check with a toothpick/knife. If it comes out clean, the cake is done.
Allow it to rest in the oven for a while.
Make the sugar water by melting the sugar and water to make a thin syrup.
Pour this over the cake, allow it to stand for few minutes.
Frost the cake with caramel ganache and garnish with sprinkles.
Slice it up and enjoy!
Check out the other bloggers doing this Bake-a-thon