Whole Wheat Chocolate Loaf Cake
Whole Wheat Chocolate Loaf Cake – Eggless recipe of a choco-loaded cake with step-by-step images and detailed recipe. My little boy read his Magic Pot magazine and wanted to try to choco brownie by himself. We both were caught with the hassles of work and asked him to write it down on the recipe book by altering the unhealthy ingredients which usually don’t have a place in our pantry. He meticulously replaced maida with whole wheat flour, sugar with jaggery, and added pure dark chocolate. He wasn’t sure of what to replace eggs with (They are healthy but we are vegetarians). Somewhere brownie bored us and we took a turn to a loaf cake.
Whole Wheat Chocolate Loaf Cake
My loaf tin is smaller for sandwich bread baking but bigger for loaf cakes. However, once bought it has to be put to proper use. Iyengar Bakery Style Honey Cake was made in that pan only. You may alter the same recipe to be used on any of your baking tins. Before trying the recipe please read the healthy baking beginners guide
The brownie recipe had to be converted into a healthy one & then it got converted to a loaf cake recipe. Baking is a science & an art. Every replacement has to be planned diligently. So you have to either follow the right recipe to T or work out the nuances and frame a recipe. Here is one I framed for you. Don’t forget to read the notes also
Whole Wheat Chocolate Loaf Cake
1 cup- 240 ml
Ingredients:
- Whole Wheat Flour- 1 cup
- Butter – 100 gm
- Powder jaggery/ Naatu Sakarai – 3/4 cup
- Dark Chocolate-2/3 cup
- Cocoa powder-1/4 cup
- Baking powder-3/4 tbsp
- Baking Soda-1/4 tbsp
- Flaxseed gel-1/3 cup
- Curd-1/3 cup
- Choco chips – 2 tbsp
(Total liquid-1 cup = Curd 1/3 + Flaxseed gel-1/3 cup + melted butter+dark chocolate 1/3 cup)
To make flaxseed gel – add 1/3 lukewarm water to 2 tbsp roasted flax seed powder and close it.
Procedure:
1.Measure all ingredients and bring them to room temperature
2.Using the double boiling method melt the butter and grated dark chocolate together. Let them cool.
3. Sieve the whole wheat flour and the choco powder 3 to 5 times.
4. The melted butter + chocolate + water should be 1/3 cup.
5.Add the flaxseed gel, curd, jaggery, and the above liquid to the dry ingredients. Blend them together using a hand whisk. (Don’t beat).
6. Grease the tin with ghee or butter and dust with some flour. Pre heat the OTG to 170 degrees C for 10 minutes.
7. Finally add the baking powder and baking soda and give it a mix. The cake batter is ready.
8. Pour into the loaf tin and top with some choco chips. Tap to release the air bubbles before adding the choco chips.
9. Bake at 170 degrees C for 40 minutes. Your Chocolate Loaf Cake is ready.
8. Cool it completely before removing it from the tray.
I made a mistake. Stay aware:
I opened the door at 25 th minute and checked as I sensed a burnt smell. The cake sunk inside. Please do not open the door before 35 minutes for this recipe for this quantity of batter.
Is baking powder & baking soda healthy?
It depends on how often you use them and the ingredients of them. My baking is a maximum of once a month only
Notes:
- Don’t open the oven too often especially before 20 minutes for cakes.
- Don’t forget to preheat the oven/cooker.
- Please read your OTG/oven manual completely before beginning to bake
- Bake in the specified model for the given time at the mentioned temperature following the recipe.
Place the cake tray in the middle rack only.
- Grease the pan well with butter and dust with flour without fail
- Ensure the curd/yogurt is fresh and not sour.
- Using a wet cloth to wrap the tray after taking it out of OTG helps in getting the cake out clean and perfect.
- Dip the knife in hot water to slice the cake perfectly.
- Sieving the dry ingredients is a major step that prevents disasters.
- This stays good for 3 days at room temperature. You can cling wrap it and store in refrigerator for better shelf life.
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