Best Whole Wheat Chocolate Cake Recipes

WHOLE WHEAT CHOCOLATE-COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Whisk whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, cardamom, and salt together in a medium bowl.
• Whisk brewed coffee and espresso powder together in a large bowl. Add Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract; whish until thoroughly combined and no lumps remain. Stir in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients. Fold in chocolate chips and walnuts. Pour batter into the prepared pan and place the pan onto a baking sheet.
• Place both pans in the preheated oven and bake until a toothpick inserted into the center comes out with a few moist crumbs, 50 to 60 minutes. Cool on a wire rack for 30 minutes. Gently run a table knife around the edges of the pan to loosen. Remove the sides of the pan and allow cake to cool completely, 15 to 30 minutes more.
• Dust with powdered sugar before serving.

WHOLE WHEAT CHOCOLATE CAKE

Steps:

• Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl.
• Combine butter, water and cocoa in saucepan.
• Bring mixture to a boil, stirring constantly.
• Remove from heat.
• Pour into flour mixture.
• Mix well, using wooden spoon.
• Blend in eggs and sour cream, mixing well.
• Pour batter into greased 13 x 9 x 2-inch baking pan.
• Bake in preheated 375 degree F. oven 30 minutes or until cake tests done.
• Cool in pan on rack.
• Meanwhile prepare Cocoa Frosting.
• COCOA FROSTING: Combine butter, milk, and cocoa in saucepan.
• Cook over medium heat until butter is melted and mixture is smooth.
• Stir in confectioners' sugar, that has been sifted.
• Continue cooking over low heat until confectioners' sugar is completely dissolved.
• Remove from heat.
• Stir in vanilla.
• Frost cake immediately.
• Pierce warm cake with fork.
• Pour Cocoa Frosting over all.
• Cool completely.
• Cut into squares.

CHOCOLATE WHOLE-WHEAT BISCUIT CAKE

Steps:

• Lightly butter an 8-by-2-inch spring-form pan; set aside. In a medium bowl, combine chocolate and butter. Place bowl on top of a saucepan filled with 1 inch of simmering water. Stir mixture occasionally until melted and smooth, about 3 minutes. Remove bowl from saucepan; set aside.
• In another medium bowl, whisk together egg, sugar, and water. Place over the pot of simmering water; whisk until pale, fluffy, and thick, 3 to 4 minutes. Remove bowl from heat; whisk in chocolate and rum, if using. Let cool for 5 minutes, stirring occasionally.
• Fold crushed cookies, half the walnuts, and half the cherries into chocolate mixture. Pour into prepared pan; smooth top with a spatula. Sprinkle remaining nuts and cherries on top. Cover; chill until set, about 1 hour. Serve with whipped cream, if using.

WHOLE WHEAT CHOCOLATE PAN CAKE

Steps:

• Heat oven to 350º F.
• In a medium bowl, mix flour, granulated sugar, cocoa, baking soda and salt.
• In a smal bowl, mix oil, vinegar, water and vanilla.
• Stir water mixture into flour mixture with spoon about 1 minute or until well blended.
• Pour into greased 9X13 inch pan.
• Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
• Spoon hot chocolate frosting on top of warm cake.
• Frosting:.
• In a small saucepan, melt butter and chocolate chips. Stir in milk and powdered sugar. Whisk until no lumps remain in mixture.

WHOLE WHEAT CHOCOLATE-BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degreesF.
• In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• In blender combine water, blueberries, and the egg.
• Cover and blend until smooth.
• Add to flour mixture.
• Whisk until well combined.
• Pour into greased 8x8x2-inch baking pan.
• Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack. Invert onto serving platter.
• In small microwave-safe bowl combine dessert topping and chocolate pieces.
• Micro-cook, covered, on 50 percent power (medium) 1 minute.
• Stir until smooth.
• Let stand 5 minutes.
• Pour onto cooled cake, spreading evenly.
• Cut cake into squares to serve. Top with fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.
• *BLUEBERRY SAUCE:.
• In blender combine 1/2 cup frozen light whipped dessert topping, thawed, and 1/2 cup fresh blueberries. Cover and blend until smooth.

HOMEMADE WHOLE WHEAT CHOCOLATE CAKE

Steps:

• Preheat oven to 350. Lightly butter and flour to 8 inches or 9 inches round cake pans; set aside.
• Whisk together all dry ingredients, add liquids in order of apperance; mix well being sure to get rid of all clumps and bumps in the batter.
• Pour evenly into your prepared pans and bake till middle rises and cake tester (tooth pick, clean kitchen knife) come from the center clean, 30-40 minute Let cool for 20 minutes before removing from pans and putting on a cooling rack till totally cooled. Frost with desired frosting (store bought, home made, whatever you want).
• ~♥~.
• *Kamut is an ancient grain related to wheat, but not anything like it. Kamut is longer, and is a lighter color. You can use it for anything you want, it's just a matter of opinion.*.

DOUBLE-CHOCOLATE LAVA CAKE (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat oven to 350°F. In ungreased 9-inch square pan, mix flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla with fork until smooth, making sure to incorporate dry ingredients in corners of pan. Stir in chocolate chips.
• Spread batter in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water evenly over batter.
• Bake about 40 minutes or until top is dry. Cool 10 minutes. Spoon warm cake into dessert dishes. Spoon sauce from pan onto each serving. Top with ice cream; sprinkle with nuts.

WHOLE WHEAT GERMAN CHOCOLATE CAKE

Steps:

• For cake;
• Mix water and coca powder; cool and set aside.
• Cream butter and nectar (honey can be used instead).
• Beat in Egg yolks.
• Stir in Vanilla and chocolate. Set aside.
• Mix Flour soda and salt and whisk to remove clumps.
• Add to butter mixture alternating with butter milk, beginning and ending with flour.
• With a had spatula, mix batter well.
• Beat egg whites until stiff. Fold into batter.
• Pour into 3 round cake pans, sprayed with Pam spray, or any other product.
• Bake at 350 for 30 minutes. let cool and frost.
• For frosting;.
• Cook and stir over medium heat until thickened: Milk, Nectar, egg yolks butter and vanilla. Color will change from light yellow to amber. Let boil for 5 minutes, stirring the whole time. It will be a little runny, but it thickens as it cools.
• Add pecans and coconut. Let cool.
• Add 1 cup onto each layer of cake (this recipe dose NOT provide enough frosting for sides of cake).
• Contain in a air tight cake holder, lasts a week or so. I'm never sure how long because it's always gone with in two days!