Whole wheat cocoa cake…a dessert that wins you over at the first bite.
If you love authentic flavors and that rustic touch that only whole wheat flour can give, this cocoa cake will become your favorite. It’s an extremely simple recipe, the kind that fills the kitchen with aroma and immediately makes you want to dip a slice into warm milk. The bold character of unsweetened cocoa meets the coarse texture of whole grain, creating a perfect balance for anyone looking for a wholesome yet indulgent snack. It’s so soft you hardly believe it’s a whole-wheat dessert, and it comes together in no time.
Come along and let’s get baking. Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 40 Minutes
- Cooking time: 30 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the whole wheat cocoa cake
- 1 cup + 1 tbsp whole wheat flour
- 3/4 cup + 2 tbsp unsweetened cocoa powder
- 6 tbsp + 1 tsp granulated sugar
- 4 tsp baking powder
- 7.5 fl oz milk (at room temperature)
- 3.4 fl oz water
- 3 1/2 tbsp neutral vegetable oil
Steps for the whole wheat cocoa cake
In a large bowl sift together the whole wheat flour, the unsweetened cocoa powder and the baking powder, then add the sugar. Mix the dry ingredients well to combine. Slowly pour in the warm milk, warm water and vegetable oil, continuing to whisk until you obtain a smooth, lump-free batter.
Take an 8.7/9.4 in (22/24 cm) round pan, line it with parchment paper or grease it, and pour in the batter, leveling it well. Bake in a preheated conventional oven at 356°F for about 30–35 minutes.
Before removing from the oven, always perform the toothpick test to make sure the center of the cake is dry. Allow to cool completely before serving this rustic delight.
Thank you for baking with me. See you on the next kitchen adventure and thank you always for your trust.
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Storage for the whole wheat cocoa cake
This cake keeps very well for 3 to 4 days under a glass dome or in a closed container. It stays soft and fragrant as if freshly baked. If you prefer, you can also slice it and freeze it, so you’ll always have a wholesome, rustic snack ready to go.
FAQ (Questions and Answers)
Can I replace cow’s milk?
Certainly. You can use almond milk or soy milk for a lactose-free version; the rustic flavor of the whole wheat flour pairs very well with plant-based milks.
What can I use instead of brown sugar?
You can use regular granulated sugar or honey, keeping in mind that honey will give the cake a more intense and distinctive flavor.
Can I add chocolate chips?
Yes! If you want to make it more indulgent, add a handful of dark chocolate chips to the batter before baking.
What if I don’t have whole wheat flour?
You can use all-purpose flour, but you’ll lose that coarse, rustic note that makes this cake special.
