Wholegrain Chocolate Buttermilk Cake

Baking a chocolate cake never needs a reason. Good weather uplifts your spirits and makes you do something that you love. In our case, a long walk down the mountain happens often to savour the good weather. Walking under the giant Oaks and Rhododendrons with fog rising and falling or just lazily walking across the valley gives immense pleasure and we never have enough of it.

Last time we walked to a nearby village. And it was almost dark while returning. It was a full moon and the forest trails were light up by the silvery light. Back home, we baked a chocolate cake. Baking is therapeutic.  We baked a wholegrain Buttermilk Chocolate Cake with free-range eggs.
We are lucky to have discovered a lady in the foothills who rears country hens for eggs. Visiting her farm was a delightful experience. Healthy, happy, free hens pecking, forging and roaming all around freely was a beautiful sight. One does not feel guilty to use eggs that come from happy and free hens raised humanely and lovingly.

Farm animals hold a special place in society. They support the burgeoning human population. Their health and happiness should be of utmost importance for those rearing and those consuming their products.

The cake was baked at night. We sliced it the next day. The cake came out soft and delicious. You may add a teaspoon of instant coffee to the batter for a hint of coffee in your cake. You may also drizzle some ganache before serving.

 Wholegrain Chocolate Buttermilk Cake


  • 1 ¼ cup whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup cocoa
  • 100 grams butter ( ½ cup)
  • 1 cup unrefined sugar
  • 2 free-range eggs
  • 1 teaspoon vanilla extract
  • 100 ml buttermilk


  1. Preheat oven to 180 degrees C.
  2. Grease and line one 8 inch round cake pan or grease very well and dust one medium-size non-stick or silicone bundt pan.
  3. In a large bowl, whisk together first five ingredients. Keep aside.
  4. In another bowl, beat butter and sugar until pale and fluffy.
  5. Add eggs,  one at a time. Beat well. Add vanilla extract.
  6. Add flour in three shifts, followed by the buttermilk. Mix gently to get a smooth batter.
  7. Pour batter into the prepared pan. Bake for 50 -60 minutes or until the top turns brown and a toothpick inserted in the center comes out clean.
  8. Let cool in the pan for 5 minutes. Invert onto the rack to cool.
  9. If using a bundt pan, place the pan on the wire rack and let cool for 10-20 minutes. This allows the cake to become firm enough to be removed from the pan without breaking apart. Tap the pan firmly a few times and shake it gently to help loosen the cake. Invert the pan onto the rack. Lift it off and let the cake continue to cool on the rack.

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