Whole Wheat Chocolate Cake

    20
    3761
    Whole Wheat Chocolate Cake
    Whole Wheat Chocolate Cake

    Jump to Recipe or Print Recipe

    My apologies to all those who have been continuously asking me for a chocolate cake eggless recipe.  Finally, I am here, with my no-fail, eggless whole wheat chocolate cake recipe.

    Interesting Fact: In 2012 the average chocolate per capita for an average Swiss citizen was 11.9kg. That’s almost eating 250 chocolates in one year.

    If you were looking for an eggless chocolate cake recipe for a birthday, this recipe is for you.

    I have been making youtube video recipes and Garv has been watching me doing so. Kids generally copy their parents and finally, he did the complete video recipe for this chocolate ganache layer cake. Trust me this generation of kids is brilliant. He only took 10 minutes and grasped everything. Scroll down and watch my junior master chef making his first video recipe. I wonder if he is one of the youngest YouTuber chefs.

    Like mother like son, he is just too fond of chocolates. If you also like chocolate cakes, don’t miss the following recipes:

    Death by Chocolate

    Chocolate Semolina Cake

    Chocolate Tart

    Eggless Chocolate Muffins

    Moist Chocolate Cake Recipe

    For this easy chocolate ganache cake, we have used whole wheat. Whole wheat will keep the chocolate healthier than an all-purpose flour cake.

    The recipe was so very liked by food blogger and Food write Jayashree Trao from evergreendishes.com that she featured the recipe in her Mega Diwali Collection post

    Let’s make the Chocolate Cake recipe easy for you

    To prepare chocolate ganache filling for cake, in a pan take fresh cream and butter. Bring it to boil. Turn off the flame and add chopped dark chocolate and honey to it. Stir it until chocolate dissolves.

    Chocolate ganache is ready.

    Transfer the ganache to a bowl and let it cool completely.

    Eggless Chocolate Tart Ganache

    In a large mixing bowl, take milk, oil, and sugar. Whisk it well until sugar dissolves. Add chocolate essence and stir it.

    Liquid Ingredients

    Sift all the dry ingredients like whole wheat flour, Cocoa powder, Baking powder, Baking soda, salt and coffee powder together. Mix all the dry ingredients into wet ingredients to make a smooth batter.

    Dry and wet ingredients

    Once you get a smooth batter, add Vinegar and chopped dark chocolate to it. Fold it well into the batter. Meanwhile, preheat the Oven at 180 °C for 10 minutes.

    Chopped chocolate with batter

    Take a greased baking tin (8 inches). You can line the tin with butter paper as well. It will help you to de-mould the cake after baking without creating any mess. Pour the prepared batter into tin and tap it on the counter.

    Cake before baking

    Bake the cake at 180 °C for 25 to 30 minutes or until it passes the toothpick test. Once baked, take the tin out from oven and de-mould the cake. Place it on a wired rack an allow it to cool.

    Cake after baking

    Pour the Prepared ganache on top of the baked cake. Spread it gently and sprinkle some grated dark chocolate on top.

    Chocolate cake

    Our Eggless Triple chocolate whole wheat cake is ready to serve. Slice it and enjoy it.

    Sliced cake

     

    Watch little chef making Chocolate Cake

    Eggless Chocolate Cake Calories Count

    Total Calories 2275.2 Cal
    Total Servings 8 pieces
    Calories per Serving 284.4 Cal/Piece

    Pinterest

    Buy Tools and Ingredients used in this recipe

    For Indian Users

    Cooling Rack | Parchment Paper | Mixing Bowl | Dark Chocolate | Cocoa Powder | Chocolate Essence | Honey

    For users in US, UK & Canada

    Disclaimer: Some of the links on this post are affiliate links. If you buy through us, we may earn a small commission at no extra cost to you. Thank you for supporting Sonlicious.

    Print Recipe
    Eggless Chocolate Cake with Ganache Yum
    Eggless whole wheat chocolate cake recipe with chocolate ganache. This easy moist chocolate cake recipe is a great choice for a birthday or any get-together. Find the link of video recipe of this chocolate cake and bake along this amazing chocolate cake recipe.
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 30 minutes
    Servings
    Pieces
    Ingredients
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 30 minutes
    Servings
    Pieces
    Ingredients
    Instructions
    1. To prepare Ganache, in a pan take fresh cream and butter. Bring it to boil. Turn off the flame and add chopped dark chocolate and honey to it. Stir it until chocolate dissolves. Chocolate ganache is ready. Transfer the ganache to a bowl and let it cool completely.
    2. In a large mixing bowl, take milk, oil and sugar. Whisk it well until sugar dissolves. Add chocolate essence and stir it.
    3. Sift all the dry ingredients like, whole wheat flour, Cocoa powder, Baking powder, Baking soda, salt and coffee powder together. Mix all the dry ingredients into wet ingredients to make a smooth batter.
    4. Once you get smooth batter, add Vinegar and chopped dark chocolate. Fold it into the batter.
    5. Meanwhile preheat the Oven at 180 °C for 10 minutes.
    6. Pour the prepared batter into a greased tin and tap it on counter.
    7. Bake the cake at 180 °C for 25 to 30 minutes or until it passes the toothpick test.
    8. Once baked, take the tin out from oven and de-mould the cake.
    9. Pour the Prepared ganache on top of the baked cake. Spread it gently and sprinkle some grated dark chocolate on top.
    10. Our Eggless Triple chocolate whole wheat cake is ready to serve. Slice it and enjoy it.
    Recipe Notes
    • The batter for cake should be of pouring consistency. If you feel your batter is thick, add little milk accordingly.
    • Sifting the flour is very important. Don’t skip this step.
    • Preheating the Oven is important for even baking
    • To bake this cake on gas stove, in a pressure cooker put salt and place a stand of it. Now keep the baking mould on that stand and close the lid (remove whistle and gaskit). Bake it on medium flame for 20 minutes.

    Idli Maker Inside

    • To bake this cake convection Microwave, bake at 160 °C for 20 minutes.
    • Pour the ganache when cake is warm.

    © SONLICIOUS. All images & content are copyright protected. Unauthorized usage of my content and images are prohibited. Feel free to link back to this post/recipe.

    You will love to Read

    2

    20 COMMENTS

    1. Can I use Lindt milk chocolate instead of dark chocolate Sonia? Also soon after pouring the ganache can I stick kit Kats all around? I want to make this for my laddoo’s birthday ?

      • Hello Stuti,

        The answer to both of your question is Yes. As a tip, tie a ribbon around the cake so that it holds the kitkat for some time. This is to give additional support to kitkat.

    2. As soon I added the dry ingredients to wet ingredient it became thick n lumpy I added more milk but the lumps didn’t break n my cake came out gluteny…I didn’t overbeat it just mixed it..my batter was pouring consistency but lumpy …Kindly help

      • Hello Alpa,

        Over the surface the problem seems to be with the mixing only.
        if you are new in baking, try these steps:
        Break the portion of dry ingredients into three portions
        Mix only one portion at a time in the liquid ingredients and mix before you add the next portion.

        Hopefully, this should solve your problem.
        Remember: Milk is only required, if the batter is thick. Otherwise you don’t need it.

        Sonia

    LEAVE A REPLY

    Please enter your comment!
    Please enter your name here