Chocolate cake can hide whole grains! Not only is the colour hidden by the cocoa, but the taste adds to the nuttiness of whole wheat flour!
My family is now accustomed to whole grains, but that wasn't always the case. I know how hard it can be to start acclimating them (especially husbands, not just kiddos!) to new flavours. While adults know the benefit of whole grain, kids are focused on "does it taste good" especially when it comes to desserts.
If you are wanting to add more whole grains to your diet, this chocolate cake is a win on all fronts! It's an amazing dessert that can feed a crowd, and the nuttiness of whole wheat is easily hidden in chocolate.
Roasted peach halves are a way to enjoy whole oats as well as makes a ton! We also always have a stash of various types of popsicles in the freezer, which is perfect for hot summer days or hordes of kids.
Key Ingredients
Flour - I prefer to grind my own nowadays, and I reach for soft white berries here. Soft varieties have a lower protein content, which makes for a tender end product. Bad for bread, good for cake! Read more below about other types of flour to use.
Coffee - Did you know coffee is actually super common in chocolate desserts? It really just brings out a deep flavour and doesn't necessarily scream coffee. I actually keep instant coffee on hand for recipes like this.
Sugar - It wouldn't be cake without sugar! I use organic cane sugar in my baking when I'm not using honey.
Buttermilk - Use the cultured type here, not leftovers from making butter. It adds just the right tang.
Oil - I love melted butter in my cakes, but you can use a neutral oil like sunflower or avocado, or even canola if that's what you use!
How to Make Chocolate Cake with Ganache
***See recipe card below for precise measurements and instructions.***
Step 1: Mix the dry and wet ingredients in their own separate bowls.
Step 2: Add wet to dry and whisk hard for 30 seconds.
Step 3: Add wet to dry and whisk it super well!
Step 4: Pour into your prepared pan and let it rest for 20 minutes - this is KEY when using fresh ground flour! Then bake it.
Step 5: Once the cake is cooled (chilled is even better!) you can warm up the butter and cream, then whisk in chocolate off the heat.
Step 6: Once your ganache is totally smooth, pour it over the cake and coax it to the edges. Chill and serve!
Tips and Tricks
- If adding sprinkles or nuts to the top, do so immediately after spreading the ganache. They won't stick once it hardens!
- I love the ratio of ganache to a half sheet pan cake. If you are baking in a 9x13 you may want to use only half the ganache or it will be quite thick.
- Keep an eye and adjust your baking time (and check early) - but you can use this batter in a half sheet pan, 9x13", or make 3 8-inch rounds.
FAQs
I like ganache because it has less sugar than buttercream frosting, and it always has a professional finish because it's poured smooth. You can definitely serve it up with vanilla ice cream, or we love making our own whipped cream.
You can of course use a hand mixer, but I find it a pain to dig it out for a quick mix. My favourite is a Danish dough whisk - it's a true workhorse for me! A regular balloon whisk also works well, just make sure and put your arm into it!
Soft white wheat berries are perfect. These are what are used to make pastry flours, so if you are at the store look for whole wheat pastry flour from someone like King Arther Flour or Bob's Red Mill. And honestly you can use all-purpose flour if that's what ya got, no one will know! But if you DO use fresh ground, the 20 minute rest is key for the flour to fully hydrate before baking!
Photos by Dante from Shire by the Sea
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Whole Wheat Chocolate Cake with Ganache
Ingredients
- 1 ½ cups soft white wheat or whole wheat pastry flour
- 1 ½ cups sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ cup cold coffee
- ¾ cup cultured buttermilk
- 2 eggs
- 1 teaspoon vanilla
- ½ cup melted butter or other liquid oil
Ganache
- 1 cup heavy whipping cream
- 2 tablespoons butter
- 2 cups chocolate chips semisweet or dark chocolate but NOT milk
Instructions
- Mix flour, sugar, cocoa, baking soda, baking powder together in a bowl. In a separate bowl whisk together coffee, buttermilk, eggs, vanilla and melted butter/oil.
- Add wet to dry and whisk hard for 30 seconds. Alternatively, you can use a hand mixer, I just tend to use a bowl and danish dough whisk when possible!
- Line a half sheet pan or your desired pan size with parchment paper and pour your batter in.
- Let it rest for 20-30 minutes while the oven preheats to 350°F. Bake for 20 minutes or until a toothpick in the center comes out clean.
- Let cake cool, chilling if possible, because this will make the ganache set up better.
Make Ganache
- Warm cream and butter until steaming but not boiling. Take off heat and add chocolate chips.
- Let sit 5-10 minutes, then gently whisk until it makes a uniform sauce.
- Pour over your cake, gently spreading it out, but it will self level to a certain extent, too.
- Let ganache cool, chilling to speed up it setting up if desired.
Notes
- Grind your own soft white wheat berries or use whole wheat pastry flour from the store. You can also use all-purpose if it's all you have. You don't have to rest the 20 minutes if using AP flour.
- If you’re using a 9x13 pan you may only want a half batch of ganache, full may be too thick of a layer.
If you're adding sprinkles/nuts, add them right away to the wet ganache.
This recipe will make a half-sheet pan of cake, or you can make a thicker cake in a 9x13" pan. You can also make 3 8-inch rounds.
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