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–+ servings
Cake with ice cream on a plate.

Whole Wheat Chocolate Cake with Ganache

Kate Schat
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!
5 from 4 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Ganache 10 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 40 servings
Calories 144 kcal

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.

Nutrition

Calories: 144kcalCarbohydrates: 18gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 23mgSodium: 82mgPotassium: 76mgFiber: 1gSugar: 13gVitamin A: 196IUVitamin C: 0.04mgCalcium: 25mgIron: 0.4mg
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