This is our family’s favorite chocolate cake for being dark, chocolaty, spongy, and most importantly guilt-free. I have used whole wheat flour instead of plain flour (maida), vegetable oil in place of butter, and also used home-made yogurt (curd). I have also used chocolate ganache for frosting and garnished with chopped pista & edible rose petals.

Now the recipe for eggless whole wheat chocolate cake:

Time taken: 60 min
Ingredients:
For Cake:
- Whole wheat flour – 1 cup ( 200 g)
- Cocoa powder – 1/2 cup (100 g)
- Sugar – 1 cup (200 g)
- Flavorless vegetable oil (I used sunflower oil here) – 1/2 cup (100 ml)
- Curd – 1 cup (200 g)
- Baking Powder – 1 and 1/4 tsp
- Instant Coffee Powder – 1 and 1/4 tsp
- Baking Soda – 1/2 tsp


For Chocolate Ganache:
- Fresh cream – 1 cup
- Dark Chocolate – 1 cup

For garnishing:
- Crushed Pistachios – 1 tbsp
- Chopped edible rose petals – 1 tsp

Baking cake:
There are four steps involved in making any cake viz., mixing dry ingredients, making cake batter, baking & frosting. I always like to follow them rigorously for making a perfect cake.
Step I – Mixing dry ingredients:
- Sieve wheat flour in a bowl followed by cocoa and mix them thoroughly.
Step II – Making cake batter:
- In a bowl add sugar and curd, mix them till sugar dissolves in curd.
- Add baking powder, baking soda & oil and mix them.
- Keep it for few minutes (approx 5 min) till it becomes frothy.
- Add flour & cocoa mixture and mix them without forming any lumps.
- Add instant coffee powder & mix them evenly.
- Now cake batter is ready to be baked.
Step III – Baking:
- Preheat the oven at 180 deg.
- Grease a baking pan with 1 tsp oil.
- Dust the pan evenly with some flour as shown in the picture.
- Pour cake batter into the pan.
- Bake for 40 min or until a toothpick comes out clean.
- Keep the cake on wire rack till it reaches room temperature.
Step IV – Frosting: (Optional)
- Microwave fresh cream in a bowl for 10 min. (Please refer the notes below.)
- Add chopped chocolates into it.
- Mix them well until chocolate melts & blends together.
- Pour this chocolate ganache over cake and spread with a spatula evenly.
- Sprinkle crushed pistachios & chopped rose petals on top of chocolate ganache.
- Slice & serve this delicious chocolate cake.
Tips:
- If you are calorie-conscious, you may leave Step IV for frosting, even without frosting this cake tastes heavenly.
- Please adjust microwave time for fresh cream according to your ovens wattage; Beware that longer heating may lead to curdling; so pause the m/w oven & check the cream often. Or you can just keep it on a stove till its edges start to boil.
- I am sure that the attempt to bake this cake will be a sure success if we do not omit any ingredient and just follow the same measurements and cooking directions mentioned above.
Wow it’s absolutely stunning! The combination of chocolate, pistachios and rose petals is brilliant
Thank you. 🙂
Again, this looks really gooooood!
I have to bake a cake tomorrow – maybe I’ll try this one.
Thank you.
WOW! This looks mouthwatering
Thank you so much.
Hmmm so delicious and spongy indeed. I love ganache on chocolate cake.
Thanks so much.