Whole Wheat Buttermilk Chocolate Cake is a basic no-fail cake that you can bake without any fuss. This cake is so simple that it hardly fails.
I have been baking this month with sub-themes and each week, though I decided to bake all the cakes in a loaf tin, I also planned for a specific theme per week. The first week was Pound Cakes, the second week was Banana Breads, third was Veggies and Fruits.
So for the final week, except the Yearly Christmas Cake, the rest will be Whole Wheat Chocolate Loaf Cakes. Yes, I decided that this week will be for my boys. While all the other bakes were very much enjoyed by everybody else, they didn't eat anything. I know I should make them, however, we can't force kids and felt I will make the next three cakes with chocolate.
This basic cake was shared by Priya Sri in our BM group some months back. I finally decided I must try it myself. It is an easy, no-fuss cake. So I will be trying other proportions based on this for the week.
For the Day 11 of Bakeathon 2018, I have this delicious Eggless Chocolate Loaf Cake.
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Step By Step Pictures for making Whole Wheat Buttermilk Chocolate Cake
Whole Wheat Buttermilk Chocolate Cake
How to make the Chocolate Cake
Sift all the dry ingredients together, keep them aside.
In a bowl, mix the sugar along with oil and buttermilk. Beat well.
Add the dry ingredients to the oil mix and gently combine well.
Preheat the oven to 170C. Grease and flour the loaf tin and transfer the batter. The batter is thick, so you can level it up using the spatula.
Bake at 170C for 40 minutes. Mine was done at 40 mins.
Let it sit for a while before slicing.
Whole Wheat Buttermilk Chocolate Loaf Cake
- 1.25 cup Wheat flour / Atta
- 1/4 cup Cocoa Powder
- 1 tsp Baking powder
- 1/2 tsp Baking Soda
- 3/4 cup Sugar
- 1/2 cup Curds
- 1/2 cup Water
- 1/3 cup Cooking Oil
- Sift all the dry ingredients together, keep it aside.
- In a bowl, mix the sugar along with oil and buttermilk. Beat well.
- Add the dry ingredients to the oil mix and gently combine well.
- Preheat the oven at 170C. Grease and flour the loaf tin and transfer the batter. The batter is thick, so you can level it up using the spatula.
- Bake at 170C for 40 minutes. Mine was done at 40 mins.
- Let it sit for a while before slicing.
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