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Whole Wheat Chocolate Cake

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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:

 

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

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 the 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-mold 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

Buy Tools and Ingredients used in this recipe

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

If you like my recipes, follow me on Facebook, Instagram, and Pinterest. If you like to watch video recipes, check my YouTube Channel for more amazing recipes.

Whole Wheat Chocolate Cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 8 Pieces

Ingredients

  • 200 gm Whole Wheat Flour
  • 100 gm Sugar
  • 20 gm Cocoa Powder Unsweetened
  • 30 gm Dark Chocolate Chopped
  • 1 tsp Coffee powder
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 80 ml Oil
  • 250 ml Milk
  • 1 tsp Chocolate Essence
  • 1 tbs Vinegar White
  • 125 gm Dark Chocolate Lindt
  • 60 gm Fresh Cream
  • 1 tsp Butter
  • 1 tbs Honey
  • Grated Chocolate Optional

Instructions

  • 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.
  • In a large mixing bowl, take milk, oil and sugar. Whisk it well until sugar dissolves. Add chocolate essence and stir it.
  • 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.
  • Once you get smooth batter, add Vinegar and chopped dark chocolate. Fold it into the batter.
  • Meanwhile preheat the Oven at 180 °C for 10 minutes.
  • Pour the prepared batter into a greased tin and tap it on counter.
  • 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.
  • Pour the Prepared ganache on top of the baked cake. Spread it gently and sprinkle some grated dark chocolate on top.
  • Our Eggless Triple chocolate whole wheat cake is ready to serve. Slice it and enjoy it.

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.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

40 COMMENTS

  1. Hi sonia..can I double or tripple the recipe..as i want to bake big cake in 10” square tin..pls guide on this.Thank u..

  2. Hi,
    Can you please help where dark chocolate chopped 30 grms is used and where dark chocolate Lindt 125 grms is used, means which is used for Ganache and which is used for batter.
    And the quantity used in ganache and batter .

    Thanks.

  3. 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.

  4. 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

    • Hi Deepali,

      I did not get the full context. Do you want to completely avoid chocolate and make a simple vanilla cake or you want to replace dark chocolate with some other chocolate?

      Sonia

      • Hi
        Thanks for the quick response. Two cases actually
        Can I follow the same recipe just not adding the dark chocolate?
        And may I replace cocoa with wheat and how much quantity?
        Thanks

        Yes I don’t want to put any choclate …. also instead of cocoa may I use wheat or maida and how much ?

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Sonia Gupta

Baking Instructor & Food Blogger

I’m Sonia Gupta, and I am on my mission to transform home-makers into home-bakers. Baking is an essential skill that every mother must know so to avoid their children eating unhealthy market baked items. My goal is to help you learn a skill that will keep your children happy and healthy.

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