Chocolate cake recipe with whole meal flour
Ingredients to make Chocolate cake with whole wheat flour:
- 120 grams of whole wheat flour
- 100 grams of cocoa powder
- 50 grams of oatmeal
- 150 grams of unsalted butter
- 200 milliliters of milk
- 100 grams of brown sugar
- 3 eggs
- 1 tablespoon chemical yeast or baking powder
- ¼ cup flaked coconut (optional)
- 1 pinch of salt
How to make Chocolate cake with whole wheat flour:
- To make this sponge cake with whole wheat flour, first separate the egg whites and yolks, and beat the whites with a pinch of salt. They will be about to snow when they are consistent, and if you pick them up with a spatula they will form peaks.
- In another container put the butter and sugar. Beat well with an electric mixer until you get a smooth cream. Add the yolks and beat again to mix completely.
- Trick: You can also use manual rods but you will have to beat vigorously.
- Mix the whole wheat flour, oats and cocoa Add this to the previous mixture using a sieve to prevent lumps from forming in the whole wheat cake batter. Mix with a spatula or pastry tongue.
- Add the flour alternating with the milk, which should be at room temperature or slightly warm. When you finish, gently incorporate the egg whites into the dough, so that the air is not lost and we have a fluffy whole wheat cake.
- Finally, add the yeast to the cake batter with whole wheat flour and, if you like, coconut flakes (you can substitute grated coconut). Place the mixture in a greased and floured tart pan or in a silicone one and bake it at 180°C for 35 minutes
- After baking, wait for the whole wheat brownie to cool down a bit before unmolding it. Decorate it with honey, oats and chocolate chips for example!
