Eggless Whole Wheat Chocolate Cake
Mother’s Day is just a few days away. I am sharing a simple, decadent eggless chocolate cake recipe. This chocolate cake is so easy to put together, moist and delicious. I never get a chance to treat my mom with my homemade baked goods because I live in the US and my mom lives in India. While I was in India last year during my kids summer vacation, I baked this chocolate cake(with the same recipe) and I was finally able to serve it to my mom. 🙂 She said that the cake was so moist and yum. My mom enjoyed serving the cake(that I made) to all the grand kids who were asking for second servings and was so happy to see their smiles. I decided to post this recipe for Mother’s Day.
This chocolate cake recipe was shared on Facebook by Micky Singh and this is what she said ‘If you are looking for a chocolate cake to beat all chocolate cakes, you hit the bull’s eye with this one’. It is so true. So many people have tried and made this cake.
My kids love chocolate cake and this was an eggless cake made with whole wheat flour. I decided to try this recipe. I made this cake and served my kids. My kids usually do not like wheat flour in cakes. There are a very few cakes that are an exception. I was hoping that this recipe falls into that category, so that I can make their favorite chocolate cake without using processed and refined flour(all-purpose white flour/Maida). My kids loved this cake. I have made this cake many times. This is the best eggless whole wheat chocolate cake recipe I have ever tried.
You can find my tried and tested egg-free baking recipes here.
Ingredients for cake:
All the ingredients have to be at room temperature
Measuring cup used: 1 cup = 250ml
Whole wheat flour – 1 cup
Unsweetened natural cocoa powder – 1/2 cup
Granulated white sugar – 1 cup(I am also planning to substitute white sugar with brown sugar, when I make it next time)
Hung curd/yogurt – 1/2 cup + 1 Tbsp.(strain the plain yogurt for 15-30 minutes to get rid of extra water and use it)
Vegetable oil – 1/4 cup(I used canola oil)
Baking soda – 1 Tsp.
Baking powder – 1/2 Tsp.
Salt – 1/2 Tsp.
Pure vanilla extract – 1 Tsp.
Instant coffee powder – 1 Tsp.
Water(room temperature) – 1/2 cup
9 inch round baking pan
Ingredients for Ganache:
Semi sweet or Dark Baking Chocolate – 7 oz.(225gm)(I used 4 oz. dark chocolate and 3 oz. semi sweet chcocolate)
Heavy whipping cream – 8 Oz. (1 cup)(You can use 3/4 cup for a thicker consistency ganache)
Procedure to prepare the cake:
Preheat the oven to 350F
Place the baking pan on a parchment paper. Draw an outline around the bottom of the baking pan with a pencil. Using a scissors, cut the circle out of the parchment paper. Line the baking pan with this parchment paper circle.
Spray the pan with a non stick cooking spray. Spread it evenly using a pastry brush. You can use butter if you do not have a non stick cooking spray.
Measure 1 cup whole wheat flour. Scoop the flour into the measuring cup and level it off with a spatula. Put the flour into the sifter.
Add baking soda, baking powder and salt into the sifter. Mix it well with a spatula. Sift them together into a separate bowl.
In the kitchen aid mixing bowl, add sugar, hung curd, oil, vanilla extract and water. Mix the ingredients on medium speed, until smooth. Do not over mix.
Note: Paddle attachment is recommended for the cake batter. I usually use the paddle attachment to prepare the cake batter but I tried with whisk attachment this time(because this recipe doesn’t use butter and I was mixing mostly liquid ingredients). I didn’t notice any difference in the final result. Be careful not to over mix the batter, which will create air bubbles in the batter.
Note: If you do not own a stand mixer, you can make the cake batter by using a mixing bowl, whisk/hand mixer and a spatula. I made this cake many times. I prepared the batter using paddle attachment, whisk attachment and hand mixer. The result was always good.
Add instant coffee powder, sifted cocoa powder and mix the ingredients on medium speed, until the batter is smooth and free of lumps.
Gently fold in the sifted whole wheat flour(from step-2) in 2-3 batches and mix it with a spatula, until well blended. The cake batter is ready.
Pour the cake batter in the cake pan and and bake for about 25 minutes, until tooth pick inserted comes out clean. Turn off the oven. Remove the pan from the oven and place it on a cooling rack and let the cake cool completely in the pan.
Loosen the edges and remove the cake from the pan by turning it upside down on a cooling rack. Remove the parchment paper. Let it cool completely. The cake can be wrapped with a cling wrap and stored in the refrigerator while you prepare the ganache.
Procedure to prepare Ganache:
I prefer to use good quality chocolate bar(semi sweet or dark chcoclate) to prepare ganache and not chocolate chips.
Chop the chocolate bars. Place the chopped chocolate in a microwave safe bowl.(I used pyrex 4 cup measuring cup). Heat the chocolate in the microwave for 1 minute, to soften the chocolate. Set aside.
In a sauce pan, add the cream and place it on medium/low heat. Heat the cream until it just begins to bubble and show signs of boiling. Turn off the heat.
Strain and pour hot cream over the slightly softened chocolate and let it stand for about a minute. Mix gently and steadily(without creating any air bubbles) until chocolate has melted and mixture is smooth and velvety.
Let it cool for 10 minutes, allowing ganache to cool at room temperature and thicken a bit. Place the chilled cake on a small pan(which is placed upside down on a parchment paper). Pour the ganache over the cooled cake and let it settle on the cake on its own. Carefully lift the cake with the help of a cake lifter and place it on a cake board.
If you do not have much time to follow this process, you can skip these steps and pour the ganache on the cooled cake in the cake pan itself and let it set. Place it in the refrigerator for at least an hour and serve. You can make this cake a day ahead and store it in the refrigerator.
Use your imagination and decorate the cake with chocolate truffles or m&m’s or whipped cream or chocolate dipped strawberries. I wanted to keep it simple. I just placed two chocolate truffle hearts on it.
I made this cake the day before the super bowl and my kids wanted me to convert the cake into a football cake. I carefully sliced the top portion of the cake to give it a football shape. In a chilled mixing bowl, I whipped 1 cup heavy whipping cream with 1 Tbsp. icing sugar and 1/4 Tsp. vanilla extract. I placed the whipping cream in a piping bag and piped the stripes and stitches on foot ball.
I had some extra ganache and extra whipping cream, so I made an easy homemade chocolate ganache ice cream.
Add 1/2 can(7 oz.) condensed milk to the left over whipped cream. Gently begin folding the whipped cream into the condensed milk. Fold in the left over ganache. Added some chocolate chips and shaved chocolate strips. Make some swirls on top with a tooth pick. Transfer this mixture to a loaf pan lined with cling wrap and cover with the cling wrap. Freeze it for 7-8 hours, until set. Remove it from the freezer and cut it into desired shape with a cookie cutter or scoop and serve.
I hope you enjoy this moist chocolate ganache cake infused with coffee and cocoa. Happy Mother’s Day!!!