Whole wheat Chocolate cake

Name: Whole wheat Chocolate cake
Yield: 5-6 people
Cuisine: Indian
Ingredients: For Dry Ingredients for Cake:; 3/4 cup Whole Wheat Flour; 2 tbsp Cocoa Powder; 1/2 tsp Baking Soda; 1 pinch Salt; 1/2 cup Caster Sugar (If using regular sugar, first measure it and then powder it); For Wet Ingredients:; 1/2 cup Water; 3 tbsp Flavourless Oil; 2 tsp Vinegar; 1 tsp Instant coffee powder; 1 tsp vanilla essence; For Chocolate Frosting:; 100 grams Dark Chocolate; 50 grams Fresh Cream as required Additional cream to make a chocolate drip frosting

Prachi Singhal @Prachi23

#noovenbaking #nehadeepakshah #chocolatecake

Prachi Singhal @Prachi23

#noovenbaking #nehadeepakshah #chocolatecake

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Ingredients

5-6 people

ForDry Ingredients for Cake:
3/4 cupWhole Wheat Flour
2 tbspCocoa Powder
1/2 tspBaking Soda
1 pinchSalt
1/2 cupCaster Sugar (If using regular sugar, first measure it and then powder it)
ForWet Ingredients:
1/2 cupWater
3 tbspFlavourless Oil
2 tspVinegar
1 tspInstant coffee powder
1 tspvanilla essence
For Chocolate Frosting:
100 gramsDark Chocolate
50 gramsFresh Cream as required Additional cream to make a chocolate drip frosting

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Steps

1

First mix whole wheat flour, cocoa powder, baking soda, salt. If using regular sugar, measure it and powder it. Sieve all the ingredients in.
2

Mix all the wet ingredients.
3

Grease a 6 inch square or circle mould. You can also use a cup cake tray. I have used smaller moulds.
4

Before you mix all the ingredients, it is important to pre heat the kadhai.
5

Take a heavy bottom kadhai, add salt at the bottom & keep a stand of at least 1 inch height. Cover it & Heat on high flame for about 5 to 7 minutes.
6

When the Kadhai has been pre heated, mix the dry ingredients into the wet ingredients to make a smooth batter. Make sure you do not over mix the batter.
7

Pour this batter immediately in to the baking / cake tin & place it instantly on the stand in the Kadhai. Cover it.
8

Cook on medium high flame for the first 10 minutes & then reduce the flame to low and cook for the next 20 to 25 minutes.
9

This time depends on the size of the tin. After 30 mins, check the centre of the cake using a skewer or toothpick. If it comes out clean, that means the cake is ready.
10

Remove from the Kadhai and let it cool for about 5 minutes. Brush the top with milk, this will soften the top. Cool the cake further and then unmould and cool on a wire rack.
11

Cover it using a muslin cloth so that it doesn’t dry out.
12

While the cake cools down, make the ganache for frosting. For the frosting - first heat the fresh cream and pour it on chopped chocolate.
13

Mix it so that the chocolate melts and the mixture becomes smooth.
14

Divide this into half. Put the half portion in the fridge to chill to make a whipped ganache.
15

To the other half, add more cream to make a liquid glazing / drip ganache.
16

Pour this liquid ganache on the cake. Remove the other half ganache & using a whisk or beater, beat it to make a light whipped ganache.
17

Frost it on the cake and garnish with some cherry or fruits of your choice.
18

You can refrigerate the cake before serving. If you want, you can also soak the cake with some sweet coffee syrup before frosting. I like to enjoy it as it is with a light frosting.