Exquisite Chocolate Cake With Whole Wheat Flour Recipe

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This week’s Integralisimo recipe is this incredible chocolate cake with whole wheat flour, with no butter and incredible moisture. Ideal to fill or eat without, since its chocolate flavor makes it totally irresistible. You will see how easy and simple it is to prepare this magnificent recipe in its whole grain version. Cheer up!

Let’s talk about the recipe:

As the title says, this is a cake and not a sponge cake. For this reason, other ingredients are used for its preparation. The ingredients used are just a few and often used, easy to find in any market. In addition, you can change any of them according to preference or need with without inconvenience.

About the ingredients:

At Integralisimo, 100% organic whole wheat flour is used, finely ground (unless it mentions it). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the smaller the volume, the smaller the final product.

The fat used in this opportunity is sunflower oil. But it can be replaced by butter, margarine, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.

This is a recipe which you can choose between milk, non-dairy milk or just water. Similarly, you have the option of using a mixture of them, that is, half and half. Consequently, depending on what you decide to use to make this recipe, it can significantly change its final flavor.

About bitter cocoa:

The chocolate flavor is provided exclusively by bitter cocoa. In fact, the final result will be affected by its quality, since it is proportional to the concentration of pure cocoa contained. However, you can replace it with cup chocolate (the one used for submarines), cocoa powder for chocolate, bitter or semi-sweet chocolate coating, etc.

For a correct exchange of ingredients, either in this or any recipe, it is necessary to observe that specific ingredient for a moment. For example, if you swap bitter cocoa for a chocolate cup, it likely contains sugar, as well as a lower cocoa concentration. That is why it would be convenient to add a little more chocolate and reduce the sugar recipe.

In the same way, the way of integrating it into the preparation will be taken into mind. As you can see in the recipe instructions, the cocoa dissolves in hot milk. And if you use chocolate coating, it melts at 45-50 degrees because otherwise it burns. So, here you have options: dissolve in water bath / microwave with come oil or milk, scratch it, etc.

About Cooking:

Lastly, this cake is baked at a medium low temperature 180 degrees / 356 Fahrenheit for 1 hour. This time I made discs, dividing the preparation into 3 molds of 20 cm each. Therefore, since the amount of mixture per mold was less, baking took approximately 20 minutes. Remember to adapt the cooking according to the type of oven, mold used and time required.