Whole Wheat Chocolate Cake

I’ve got all these great recipes for cakes and cookies and breads.   All these great tasting recipes made with all-purpose flour.  I’ve wanted to convert them, but conversion can be scary.  

Will it taste the same? 

Will it taste similar?  Will it be good or blah?

I’ve had more than a few yucky conversion attempts.  A few that did not come off quite right.  I’ve had some successes.  I’m getting better and better at changing the recipes and incorporating more whole wheat flour into our diet.

This is a chocolate cake recipe I love.  It is moist, flavorful and oh so YUM!  With whole wheat the cake is still moist, flavorful and now better for you.  It does not mean that you can eat twice the cake, but it does mean the piece you eat will be better for you.  You know, better than a cake made with all-purpose flour.

So-Wheaty Chocolate Cake

Adapted from a good housekeeping recipe.

• 2 cups of whole wheat flour
• 1 cup of unsweetened cocoa
• 1 & 1/2 teaspoons of baking soda
• 1 teaspoon of salt
• 2 teaspoons of vanilla
• 1 & 1/2 cups of buttermilk
• 1/2 cup of yogurt
• 1 & 3/4 cups of sugar (I used white sugar, but you’re welcome to experiment)
• 1 & 1/2 sticks of butter (3/4 of a cup)-softened
• 3 large eggs

• Pre-heat oven to 350 degrees F
• Spray your baking pan with baking spray  (two 9-inch pans or I used a bunt pan…because I love the bunt!)

• combine flour, cocoa, baking soda & salt (set aside)
• combine buttermilk and vanilla (set aside)
• In a large bowl combine sugar and butter, beat until well blended, add yogurt…mix, add eggs 1 at a time…mix
• Add some of the flour mixture…mix, add some of the buttermilk mixture…mix.  Alternate between the two mixtures until both are fully incorporated into the batter.
• Pour the batter into the baking pan(s)

    

• bake for 30 to 35 min (9-inch pans) and 45-50 min (bunt) or until a toothpick inserted into the center of the cake comes out clean.
• Cool for 10 min in pan, remove from pan and allow to fully cool.

• Ice with your preferred icing.

Enjoy.

My husband, you know the “good sport” was worried when he read on Facebook that his chocolate cake was whole wheat.

He was sweet enough to make this shocked face picture for me even though he already knew it was a whole wheat cake.

The Husband and the tween/teen-lets loved the cake.  They had no complaints about it being made from whole wheat flour.

Day two the cake is still moist and wonderful.

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