Updated: Jul 7
Chocolate wheat cake is another variation of a chocolate cake. Maida is replaced with wheat & eggs are used to make the cake super light & fluffy. It does not require prior preparation & bakes within no time. Decided to bake one on my daughter's demand. Absolutely favorite with kids. It makes perfect snack for kids tiffin too.
3/4th cup ( a little more than 3/4th cup ) wheat flour
1/4th cup cocoa powder
1/8 tsp salt
1/4th cup yogurt
1/2 cup Powdered Sugar
1/4th tsp Baking Powder
1/4 tsp Baking Soda
1/4th cup oil
1tsp Vanilla essence
2 small eggs
2 tbsp water (if required )
Milk as required
Sift wheat flour, salt ,baking powder, baking soda & cocoa powder together. Keep aside.
Mix powdered sugar & oil together & blend with hand blender till the sugar dissolves.
Add Vanilla essence. Beat eggs on high speed.
Then mix yogurt & blend again.
Now mix the dry mixture in small quantities & keep mixing with the blender. Milk can be added as required. The consistency of the batter should be dropping consistency. Blend till the mixture becomes soft & fluffy.
Preheat the oven at 180 degrees celsius for 10 minutes.
Grease a pan of 8 inches from the sides & place parchment paper below. Pour the cake batter & bake for about 20-25 minutes.
Some ovens make take longer time. Prick with a fork & see if it comes out clean. If the fork comes out clean, the cake is baked. Else bake it for some more time. When the aroma of cakes start coming out, it gives an idea that the baking is nearing completion.
When baked completely, let it rest till it cools down. Demold it carefully .
Fresh wheat chocolate cake is ready to serve !!
Tip : Do not beat wheat cakes for long time else gluten formation starts which prevents the cake from rising.