A delicious whole wheat cake is in fact a reality! This tender whole wheat buttermilk cake is exactly the cake to begin the transition to whole grain baking, because yes, it is true, this whole wheat Buttermilk Chocolate Cake is in fact delicious!
This cake was our first whole wheat chocolate cake in the transition of all baking over to whole wheat flour. With quick bread it has been easy, folks don't expect cake when they are eating a slice of quick bread. But let's be honest, quick bread is not cake, even if it is sweet and delicious. But go ahead and call something cake, and all of a sudden for some reason people expect cake!
I waited and waited and then thought, just do it! So I did. As it turns out, I had nothing to fear because, guess what, my husband loves this Buttermilk Chocolate Cake. I had a small bite myself and it is very good (I would have had a full piece, or two! But chocolate and I are not digestive friends right now.).
I was happy to find this recipe because chocolate and my husband are in fact very good friends! If I never baked another flavor except for chocolate, he would be a very happy man. In this house, on his dessert plate, there can never be too much chocolate! If you have anyone that you love and serve dessert to on a regular basis, this Buttermilk Chocolate Cake is the cake to give it a go with!
So let's make a whole wheat Buttermilk Chocolate Cake...your family will thank you!
Ingredients needed for this recipe:
- whole wheat pastry flour
- cocoa
- salt
- baking powder
- baking soda
- buttermilk
- vanilla
- butter
- eggs
- sugar
You will also need the following:
- medium-sized mixing bowl
- large-sized mixing bowl
- hand mixer or stand mixer
- liquid measuring cup
- measuring cups
- measuring spoons
- wire mesh strainer
- 9-inch cake pan
- silicone spatula
- medium-sized saucepan
Now we are ready t begin!
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Buttermilk Chocolate Cake
adapted from: Urban Pantry
350-degree oven
1 1/2 c whole wheat pastry grind flour
1/2 c cocoa - press through a sieve to remove any lumps
1/2 t salt
1 t baking powder
1 t baking soda
1 c buttermilk
1 t vanilla
1/2 c butter
1 c sugar
2 large eggs
in a medium-sized mixing bowl, combine flour, cocoa, salt, baking powder, and soda, whisk together well, set aside.
Measure the buttermilk into a liquid measuring cup, add the vanilla, set aside.
In a large-sized mixing bowl, cream the butter and sugar together until fluffy (about 5 minutes with a hand mixer, don't skimp on this part...)
Beat in the eggs one at a time, beating well after each.
Add all of the dry ingredients and 2/3 of the buttermilk mixture, mixing gently until smooth and creamy.
Add remaining buttermilk, mix well, until smooth.
Pour into a prepared 9-inch cake pan, bake 35-40 minutes or until done in your oven.
Let cool. Make the Boiled Fudge Glaze if desired.
Boiled Fudge Glaze
adapted from: cooks.com
2 T butter
2 T milk
1/2 c sugar
1/3 c chocolate chips
1/2 t vanilla
In a medium-sized saucepan bring butter, milk, and sugar to a simmer while stirring constantly.
Pour into a prepared 9-inch cake pan, bake 35-40 minutes or until done in your oven.
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Let cool. Make the Boiled Fudge Glaze if desired.
Boiled Fudge Glaze
adapted from: cooks.com
2 T butter
2 T milk
1/2 c sugar
1/3 c chocolate chips
1/2 t vanilla
In a medium-sized saucepan bring butter, milk, and sugar to a simmer while stirring constantly.
Let simmer for about 1 minute, continuing to stir.
Remove from heat, stir in chocolate chips and vanilla. Continue stirring to melt the chocolate chip.
Immediately pour over the top of the cake. Gently spread to the edges if desired.
Note: this glaze sets up quickly, you will leave spread marks if not poured over the cake very quickly, but I rather like those spreading marks!
Let cool completely, if you can wait, then serve!
Note: this glaze sets up quickly, you will leave spread marks if not poured over the cake very quickly, but I rather like those spreading marks!
 |
Let cool completely, if you can wait, then serve!
Storage options for Buttermilk Chocolate Cake. Store loosely covered at room temperature for up to 2 days. Store in the refrigerator for longer periods of time, allow the cake to come to room temperature before cutting and serving.
UPDATE:
For your convenience, a "copy and paste" version of Buttermilk Chocolate Cake has been
included below.
You may also enjoy:
#WholeWheatThat’sGoodToEat!
#wholefoodingredients
#scratchmadefoodforyourfamily
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Printable "copy and paste" version:
Buttermilk Chocolate Cake
adapted from: Urban Pantry
350-degree oven
1 1/2 c whole wheat pastry grind flour
1/2 c cocoa - press through a sieve to remove any lumps
1/2 t salt
1 t baking powder
1 t baking soda
1 c buttermilk
1 t vanilla
1/2 c butter
1 c sugar
2 large eggs
in a medium-sized mixing bowl, combine flour, cocoa, salt, baking powder, and soda, whisk together well, set aside.
Measure the buttermilk into a liquid measuring cup, add the vanilla, set aside.
In a large-sized mixing bowl, cream the butter and sugar together until fluffy (about 5 minutes with a hand mixer, don't skimp on this part...)
Beat in the eggs one at a time, beating well after each.
Add all of the dry ingredients and 2/3 of the buttermilk mixture, mixing gently until smooth and creamy.
Add remaining buttermilk, mix well, until smooth.
Pour into a prepared 9-inch cake pan, bake 35-40 minutes or until done in your oven.
Pour into a prepared 9-inch cake pan, bake 35-40 minutes or until done in your oven.
Let cool. Make the Boiled Fudge Glaze if desired.
Boiled Fudge Glaze
adapted from: cooks.com
2 T butter
2 T milk
1/2 c sugar
1/3 c chocolate chips
1/2 t vanilla
In a medium-sized saucepan bring butter, milk, and sugar to a simmer while stirring constantly.
Boiled Fudge Glaze
adapted from: cooks.com
2 T butter
2 T milk
1/2 c sugar
1/3 c chocolate chips
1/2 t vanilla
In a medium-sized saucepan bring butter, milk, and sugar to a simmer while stirring constantly.
Let simmer for about 1 minute, continuing to stir.
Remove from heat, stir in chocolate chips and vanilla. Continue stirring to melt the chocolate chip.
Immediately pour over the top of the cake. Gently spread to the edges if desired.
Note: this glaze sets up quickly, you will leave spread marks if not poured over the cake very quickly, but I rather like those spreading marks!
Note: this glaze sets up quickly, you will leave spread marks if not poured over the cake very quickly, but I rather like those spreading marks!
Let cool completely, if you can wait, then serve!
Storage options for Buttermilk Chocolate Cake. Store loosely covered at room temperature for up to 2 days. Store in the refrigerator for longer periods of time, allow the cake to come to room temperature before cutting and serving.
~~~~
This cake sounds like a real winner. And our Natural Foods store usually carries an organic WW pastry flour.
ReplyDeleteWe sure enjoyed it! My hubby is usually skeptical about the first rendition of regular flour to whole wheat, but this one was a hit right away! Thanks for stopping by, I appreciate it.
DeleteAnything chocolate works for me. Great recipe.
ReplyDeleteThanks, Tina!
DeleteWe used to make brownies with all whole wheat flour, but I never tried making a cake with it! Looks and sounds delicious!
ReplyDeleteWe have been transitioning successfully for a few years now, and the chocolate desserts (of course) were the most important as that is my husbands favorite flavor!
DeleteThat's a beautiful cake! Thanks for sharing at the What's for Dinner party. Have a fabulous week!
ReplyDeleteYou are welcome! Enjoy your week and I will be back to share next Sunday!
DeleteOh my, you just gave me a GIANT craving for chocolate cake--it looks amazing! ;-)
ReplyDeleteThank you!
DeleteThis sounds like a really interesting chocolate cake recipe!
ReplyDeleteThanks, it is quite good!
Delete