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: 

1. Whole wheat flour – 1 cup ( 200 g)
2. Cocoa powder – 1/2 cup (100 g)
3. Sugar – 1 cup (200 g)
4. Flavorless vegetable oil (I used sunflower oil here) – 1/2 cup (100 ml)
5. Curd – 1 cup (200 g)
6. Baking Powder – 1 and 1/4 tsp
7. Instant Coffee Powder – 1 and 1/4 tsp
8. Baking Soda – 1/2 tsp

For Chocolate Ganache:

1. Fresh cream – 1 cup
2. Dark Chocolate – 1 cup

For garnishing:

1. Crushed Pistachios – 1 tbsp
2. 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.

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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.

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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.

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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.

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Tips:

1. If you are calorie-conscious, you may leave Step IV for frosting, even without frosting this cake tastes heavenly.
2. 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.
3. 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.