Making a cake with wheat flour has been in my to do list for long. I have made muffins, breads with wheat flour, but was never satisfied with the taste of cakes with wheat flour. Last time I asked readers to share their inputs regarding this and one of my readers Bharathi Jagadish messaged me saying that there is one shop in Madurai where one can get a variety of wheat, which would be perfect for cakes. I haven’t yet located that shop yet, but then found Sharbati variety of wheat also is perfect for cakes. I couldn’t find Sharbati variety also near my house, but there is Ashirwad’s sharbati atta which they claim to be amazing. So instead of the regular atta I buy, I bought sharbati atta and found that it was paler than the one I bought regularly and the aroma was also light. Keeping fingers crossed, I added it in this recipe for chocolate cake and the final cake turned out awesome. No earthly taste and the texture was also good. Now I need to make a vanilla cake to know more.
As I have revived my YouTube channel, I made a video for the cake, both in English and Tamil. And also if you have read my previous posts, I have started #bakingwithoutovenseries recently. This is to encourage those who doesn’t have an oven at home to bake. When I started baking, I had so many misconceptions, you can’t bake without eggs, you can’t bake without oven are some of them. Once I was satisfied that we can bake without eggs, it is time to bake without oven too. I get so many messages and mails from readers that I was inspired to start this series. Th first one in the series is the Eggless Mawa Cake which turned out amazing without the oven and eggs. That gave me a nice confidence to try out this recipe.
This cake uses wheat flour, brown sugar and organic cacao powder. For the frosting also, I have used brown sugar and Callebaut which made one luscious caramel ganache. My daughter was super happy with the cake as well as the frosting. When daughter is happy, mom is also happy. I would like to take my YouTube cghannels to the readers of Gayathri’s Cook Spot. Please take a look at them and subscribe, like and comment on videos. It would be a wonderful boost for me to make more videos in future. If you are part of Fun With Egg Free Baking group in FB, then keep an eye on the live sessions I will be doing regularly. I would answer viewers query as well share some pointers on baking in every episode.
Ingredients:
Whole Wheat Flour – 125 gm
Cocoa Powder – 30 gm
Brown Sugar – 100 gm
Baking Powder – 1/2 tsp
Baking Soda – 1 tsp
Milk – 100 ml
Curd/ Yogurt – 100 ml
Coconut Oil/ Any Neutral Oil – 70 ml
Vanilla Essence – 1 tsp
Hot Water – 80 ml
Coffee Powder – 1 1/2 tsp (optional)
For The Caramel Ganache:
Brown Sugar – 50 gm
Water – 2 tbs
Butter – 20 gm
Amul Cream – 200 ml
Chocolate – 100 gm
Procedure:
Take a heavy bottomed pan, and place it on low flame.
Close and let it preheat for 15 minutes.
By the time it is preheating, let us make the batter.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, sugar until they are totally incorporated.
Add in the oil, curd, milk and vanilla and mix to form a thick batter.
Mix together coffee powder and hot water and add it immediately to the batter.
Whisk until a smooth batter forms.
Pour it into a greased and lined 6″ square tin or a circle tin.
Place it carefully into the preheated pan, close lid and let it bake on low flame for 35 – 45 minutes.
Check with a tooth pick. If it comes out clean, the cake is done.
Carefully remove the tin from the pan and allow it to cool a bit on a wire rack.
Flip the cake, remove the lining and allow it to cool completely.
For The Caramel Ganache:
In a heavy bottomed pan, take sugar and water.
Allow it to caramelize without stirring. Once the sugar is totally caramelized. add butter and whisk immediately to reduce the temperature of the caramel.
Now add the cream and whisk for a minute.
Remove from flame and add the chocolate.
Whisk until the chocolate melts and becomes a smooth mixture.
Allow it to cool completely.
Once both the cake and ganache are at room temperature, frost the cake with ganache.
Garnish with chocolate vermicelli.
Slice it up and enjoy!
Watch this small preview of the recipe
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Eggless Whole Wheat Chocolate Cake Recipe
Ingredients
- Whole Wheat Flour - 125 gm
- Cocoa Powder - 30 gm
- Brown sugar - 100 gm
- Baking Powder - 1/2 tsp
- Baking Soda-1 tsp
- Milk - 100 ml
- Curd/ Yogurt - 100 ml
- Coconut Oil/ Any Neutral Oil - 70 ml
- Vanilla Essence-1 tsp
- Hot Water - 80 ml
- tsp Coffee Powder - 1 1/2 optional
- For The Caramel Ganache:
- Brown Sugar - 50 gm
- Water - 2 tbs
- Butter – 20 gm
- Amul Cream - 200 ml
- Chocolate - 100 gm
Instructions
- Take a heavy bottomed pan, and place it on low flame.
- Close and let it preheat for 15 minutes.
- By the time it is preheating, let us make the batter.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, sugar until they are totally incorporated.
- Add in the oil, curd, milk and vanilla and mix to form a thick batter.
- Mix together coffee powder and hot water and add it immediately to the batter.
- Whisk until a smooth batter forms.
- Pour it into a greased and lined 6" square tin or a circle tin.
- Place it carefully into the preheated pan, close lid and let it bake on low flame for 35 - 45 minutes.
- Check with a tooth pick. If it comes out clean, the cake is done.
- Carefully remove the tin from the pan and allow it to cool a bit on a wire rack.
- Flip the cake, remove the lining and allow it to cool completely.
- For The Caramel Ganache:
- In a heavy bottomed pan, take sugar and water.
- Allow it to caramelize without stirring. Once the sugar is totally caramelized. add butter and whisk immediately to reduce the temperature of the caramel.
- Now add the cream and whisk for a minute.
- Remove from flame and add the chocolate.
- Whisk until the chocolate melts and becomes a smooth mixture.
- Allow it to cool completely.
- Once both the cake and ganache are at room temperature, frost the cake with ganache.
- Garnish with chocolate vermicelli.
- Slice it up and enjoy!
Do we have to use fresh curd at room temperature?
Yes
how can we bake this in the oven
Bake it at 180C, for the mentioned time. Place the tin in the middle rack and bake.
Can we use this cake for whipped cream cake frosting ?
Yes, you can use it with whipped cram.
Hi
Can you plz share the ingredients in cup measurement bcz I am not able to understand in ml or grams
Please use my measurements page to help with the conversion.
Hi Mam
Tried this cake and it came out very well.
Is it possible to replace the cocoa powder in this recipe with melted white chocolate?? I saw your white chocolate cake recipe but that has maida. That is why asking.
Thanks in advance
You can use that recipe and add melted dark chocolate instead of white chocolate. In this it won’t be a proper substitution.
Hi mam,.. Can we substitute sugar with jaggery? Will it change the texture or taste of the cake?
Yes, you can use same quantity. It will change flavour slightly, but not much.
Mam….can i replace oil with butter and milk wijh buttermilk ?
Yes, you can do that.
Can we use butter instead of oil?
Yes, use melted butter as same as oil quantity.
Hey Gayathri,
I tried making it in the oven.
This recipe doesn’t work.
What was the problem you faced. I normally bake this in oven.
Hi…I have a 9 inch round mould. By how much should i increase the wet n dry ingredients? Pls help
You can increase all ingredients by 1.3 times
Madam i ve tried thia recipe twice, i took wheat flour 1 and 1/4and sugar 3/4 cup and rest same …the cake was sponge and moist but wa bitter a little.
Again i made cake this time i took 1 cup wheat flour and 3/ 4 cup sugar ..still the cake was bitter and bit oily as well..can you please tell me the measurement in cup of 200 ml
125 gm of flour is just one cup when using a 200 ml cup. So the amount of flour looks like too much. Try to measure out the ingredients for perfect results.
How do I bake it in a convection oven? There is no middle rack there. Do i still bake it at 180 degrees?
Use 160C in convection oven. I guess you have two racks. Use the smaller one and bake.
Hi Gayathri Mam. I tried this recipe today and like all your recipes, just awesome and super it came out!!!
The texture, flavour, softness…. everything just perfect. I had zero confidence in myself to try this one as I had never been satisfied with using whole wheat flour in cakes. But the final result is just worth trying.
Thank you for sharing great recipes Mam.
And thanks for inspiring always.
That is wonderful. Thank you so much for trying and leaving feedback!
Hi Mam, can I use this recipe to make vanilla cake by replacing cocoa powder with same amount of whole wheat flour?
Yes, you can do that.
Hi Gayathri,
I made the Eggless Wholewheat Cake yesterday for my husband’s birthday. It came out so well.
It was much appreciated and liked by him and my friends who ate it.
Thank you so much for an easy to follow recipe ( which I always look for).
The only change I made was I baked the cake.
That is wonderful to know. Thank you for sharing!
Can we use white sugar ( powdered) instaed of brown sugar
Yes, you can.
Hi mam,
I’m ur secret admirer.. following ur recipes since I started baking.. today I tried this recipe n for frosting I used ur American butter cream frosting… It’s turned out superb… First time tried frosting n everyone praised me non stop… Today my son’s 2nd bday n ur recipe just made my day heavenly… Thanks allot.. plz share more healthy bakings… TC
That is so great. Thank you for sharing!
Hello Ma’am
Want to bake this cake in a 7 inch cake tin by how much should I increase the ingredients.
You can bake the same in 7″ cake tin. The height of the cake will be little lesser. But if you want the same height, then go for 1/3rd part extra.
Hello Ma’am ,
Any substitute of curd ?
Sandhya
Curd works best in this recipe.
Hi ma’am!
I made the cake with the same measurements and ingredients minus coffee. I put little chunks of dairy milk chocolate in it. The cake came out soft snf delicious. Thank you for the wonderful recipe. Though it is a whole wheat cske but it is was soft
Hi Gayathri,
A quick query regarding the ganache. How much early can I make it? I am unsure if it will work if I make it 1day before and keep it in the refrigerator or outside at room temperature. I guess it will thicken a lot.
My son is having a play date tomorrow and I was thinking of giving them the ganache to pour and decorate with their choice of sprinkles/fruits etc.
Would you be able to guide me here please?
You can keep ganache at room temperature for a couple of days.
Thankyou Gayathri
I twice tried making the ganache. But it turns out watery than the thick ganache which u got.
I used Amul fresh cream. Room temperature..
I shook the packet and then measured 200 gm. So it was not as thick as ur cream.
Wht should I do ?
Chocolate sometimes vary from place to place. If the ganache is not thickening, then you need more chocolate in your ganache.
Can I use plain flour instead of whole wheat flour and if yes should it be the same amount of flour. Thanks
Yes, you can definitely use plain flour instead. Use 165 gm of plain flour. All other ingredients remain the same.
Hello Gayathri Ma’am,
This is a all time hit recipe. I have always baked it in 6 inch tin. Now I have to bake a 3 tier birthday cake for my client. They want 8 inch , 6 and 4 inch tier cake. Can you please guide me on the measurements for the recipe for the same. The flour, BP,BS n etc in GM’s.
Thank you. To bake this recipe in an 8″ cake, you need to double all the ingredients. For 4″ cake, use only half of the ingredients from the recipe. Hope this helps.