Whole Wheat Chocolate Cake Recipe
This whole wheat chocolate cake recipe is perfect for those who would like to enjoy some decadence without going through much of a guilt trip. This cake recipe has 50% whole wheat flour along with the all-purpose flour which makes it slightly healthier and a lot tastier. Just like my other cake recipes, it is an oil-based whole wheat chocolate cake with eggs and premium quality dutch processed cocoa powder. Topped with dark chocolate chunks, this chocolate cake is perfect for breakfast or as a snack between the meals.
Servings 8 Slices
Calories 288kcal
Equipment
- Convection Microwave Oven
- Electric Hand Beater
- Cake Tin
Ingredients
- 1/2 cup Whole Wheat Flour
- 1/2 cup All-Purpose Flour
- 1/2 cup Sugar
- 2 Eggs
- 1/3 cup Sunflower oil
- 2 tbsp Cocoa Powder
- 2 tbsp Protinex Tasty Chocolate Powder
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/3 cup Milk
- 1/2 cup chopped chocolate chunks
Instructions
- Mix the dry ingredients and sieve them at least once in order to get rid of any lumps
- In a separate bowl, preferably of a bigger size, whisk the eggs till loose and fluffy.
- Add sugar to the eggs and beat till the sugar has dissolved completely.
- Now add oil and whisk for a couple of seconds.
- Meanwhile, pre-heat your oven at 180°C. Prepare the non-stick cake tin by greasing and then dusting with flour.
- Add 1/3rd of the dry ingredients to the eggs mix and add half of the milk. Whisk it at low speed till everything is just mixed.
- Now, add the rest of the dry ingredients and milk. Take a silicone spatula and mix it gently till everything is just incorporated.
- Pour the batter in the cake tin. Top it with chopped chocolate.
- Bake it for around 30 minutes. Once done, you will see that the cake has shrunk a bit from the edges and the skewer put right in the centre comes out clean.
Notes
Considering all Cocoa Powder recipe, excluding Protinex.