Saturday, 16 August 2014

Egg less Whole Wheat Chocolate Cake With Chocolate Chunks



Recipes that have a history always have an appeal. Don’t we treasure the recipes of our grandmothers and mothers and proudly call them “family recipes”? Each one of us have a treasure trove of family recipes which we pass on to the next generation with great pride. These recipes are precious and need to be preserved.
Recently I came across a recipe – Grandma Margery’s Egg lessChocolate Cake.


 I loved the fact that it is a family recipe. And the fact that it is egg less turned out to be a bonus. I baked this cake with some changes. I used whole wheat flour. I did not have chocolate chips. I used chocolate chunks instead. The cake was delish. It was moist and full of chocolate chunks. It tasted great on the second day.


I baked the cake in a regular square tin and one very small one in a bowl for my daughter to take to school.


This is how I made Egg less Whole Wheat Chocolate Cake with Chocolate Chunks

Egg less Whole Wheat Chocolate Cake With Chocolate Chunks
Ingredients
2 cups whole wheat flour (level)
1 ½ cups sugar (adjust sugar according to taste)
1 cup boiling water
1 cup buttermilk*
½ cup (1 stick) butter
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup unsweetened cocoa powder
1/3 cup chocolate chunks (chop two dark chocolate slabs into small pieces) or chocolate chips.
* if you do not have buttermilk, take 1 cup of milk, add 1 tablespoon of lemon juice or white vinegar and stir. Let it stand for 15 minutes. Use. 
Method
Preheat oven to 200 degrees C. Grease and line one 7 ½ inch x 7 ½ inch square cake pan.
Whisk together whole wheat flour, salt, baking powder, baking soda and sifted cocoa powder.
Take butter and sugar in a big size steel bowl. Add boiling water and cover for 5 minutes. Stir till sugar dissolves. Add vanilla extract. Add buttermilk.
Add dry ingredients to wet ingredients and mix till well incorporated. Do not over mix.
Fold in chocolate chunks / chocolate chips. Reserve some to sprinkle on top.
Pour the mixture into the prepared cake tin. Sprinkle remaining chocolate chunks/chips.
Bake at 200 degrees C for 12 minutes. Lower the temperature to 180 degrees C and bake for another 45 to 50 minutes or till a toothpick inserted in the center comes out clean. Remove from the oven and remove from the pan after 5 minutes.
Cool in the rack. Slice next day.


5 comments:

  1. I found a recipe recently for a vegan cake that used soymilk or almond milk (I would imagine it would work with most non-dairy milks) that had been soured with 2 tsp of white vinegar. The difference it made was amazing. The cake stayed very moist and delicious for days. If anyone who is a vegan wants to have a go at this lovely cake try subbing the curdled soymilk trick here as I bet it would make a good alternative to the buttermilk. Cheers for sharing this much loved family recipe that you stumbled over Namita. That's what I especially love about social media, the sharing. Passing on great recipes, hints and tips that we find to one another makes the world a much smaller but better place :)

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  2. Hi Namita, thanks for this recipe. I baked it on Saturday. Its supper yum..I have taken pics and was wondering how can I share them with you. I followed the recipe by using dark chocolate which is less sweet. Baked ina bundt pan.
    Thanks so much for making the blog

    ReplyDelete
    Replies
    1. Hi Gayathri, I am really excited to see the pictures. You can mail the pictures at [email protected]

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  3. I baked this cake last weekend... It was super hit...My family simply loved it... So yummy healthy and light... it turned out to be my one of the best chocolate cakes... Thanks for the receipe... :)

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    Replies
    1. Hello Krishna, I am so happy to know that you liked this recipe, tried it and enjoyed it. Thank you so much :)

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