I had been wanting to post this for a very long time…yes it’s been sitting in files for almost a month now! I had made this to celebrate my hubby’s birthday 🎊💗 ….who is fond of ‘eating healthy’! Hence an almost guilt free cake…Wholewheat Chocolate Cake with a Chocolate Frosting! 🎂🍰 Yay!
Wouldn’t up you like a slice…or two?!😜 This is a very moist and soft cake..hence I follow this recipe blindly for perfect results every time. Look at the frosting.. wow! I am still drooling. Actually I am very bad at piping the swirls and stuff on a cake…so this kind of frosting is best for people like me! 😉
To be honest, I had wanted to shoot the entire cake and this slice…but this was all I could save for the blog. I don’t shoot at nights…and we cut the cake when it was ready in the evening…so I managed to keep this neat little slice safe and shot it later in the morning!! 😀
It’s an easy recipe, but I suggest you should always keep every ingredient at room temperature and on your work surface before you begin the prepping so that the air is intact in the cake batter. It makes a world’s difference to the final outcome.
Let’s get going with it…
Yield: One 6″ X 2.5″ round cake (you can use larger or a smaller baking tin, but adjust the baking time according to that) serves 2-3
Equipment: a manual whisk, a mixing bowl, a sieve, a small saucepan, measuring cups/ spoons, baking tin, cooling rack, a stirring spatula preferably of silicon, a plate.
Ingredients for the Cake:
1 Cup wholewheat flour (atta)
3/4 cup + 3 tbsp pwd sugar
3 tbsp cocoa pwd
A pinch of salt
1/2 tsp baking soda
1 tbsp vinegar (use lime juice if you like)
1 tsp vanilla essence/ extract
1/4 cup oil or melted butter
1 cup water at room temperature
Grease the baking tin with some oil and dust it with a little bit of flour. Preheat the oven for 10 mins at 180’c.
(Note: Please work with your oven as per it’s functioning to set the temperature and cooking time, every oven works a bit differently)
Sieve together the dry ingredients in a bowl and set it aside. In another bowl, mix water + oil/ butter + vanilla extract + vinegar well. Everything must be incorporated nicely. Now add the sieved dry ingredients into the wet mixture slowly and keep whisking so that there are no lumps in the batter. Please note that this batter will thin, not too thick.
Now, pour the batter in the prepared tin, and tap it once to release the excess air. Bake it for approximately 35-40 mins at 180’c using just the lower heating coil/ rods. To check if it’s cooked, insert a toothpick in the centre of the cake on the top, if it comes out clean, your cake is ready. If not, please bake it for few more mins. Remove the tin from the oven and let it cool for 10 mins before unmoulding it. Then let the cake cool completely for at least 30 mins on a cooling rack before frosting. You can avoid frosting & enjoy it just plain too if you like it so!
Ingredients for the Frosting:
3 tbsp unsalted butter at room temperature
2 tbsp milk
4 tbsp cocoa pwd
5 tbsp sugar (adjust as per taste)
Heat butter in a saucepan, once it’s melted, add the cocoa pwd, sugar and milk (you can add more milk if you want a thinner frosting). Stir everything constantly to avoid lumps and cook on low flame. Once it’s melted and is smooth, take it off the flame. Place the cake on a plate. Spread the warm frosting all over the cake, cover it from all sides.
Keep the cake in fridge to set the icing for 1-2 hours but ensure you cover it with a large bowl that doesn’t touch the cake from any side.
If you like a little frosting in between the cake too, then, you can cut the cake in half horizontally and add some frosting in between the two halves before covering it completely with the frosting! You can also dust some cocoa pwd before serving …its looks pretty and tastes extra chocolaty! 👌😬
Enjoy your cake! 😄
Adapted recipe and styling from Veg Recipes Of India