The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Wheat Chocolate Cake

julnjake's picture

Whole Wheat Chocolate Cake

I have my own Nutrimill and grind my own flour.  I use Prairie Gold Organic Soft White Wheat berries.  I've been trying to make a chocolate cake and avoid using store bought flours.  My cakes are SO dense!  Is it not possible to do without using store bought flour?  One recipe wasn't a WW recipe and the other one was, both tasted like they were 3 days old right after cooling from the oven!  Any suggestions?



linder's picture

This is a dense chocolatey cake with cocoa and chocolate chips.  The combination might seem strange but it makes a good tasting cake. -

Chocolate Summer Squash (Zucchini)Bread

1 1/2 c. shredded, raw summer squash (about 1 lg. or 2 sm. zukes)

1/4 tsp. ground allspice

1 1/4 c. whole wheat flour

1/2 c. applesauce (no sugar added)

1/2 c. un-sweetened cocoa powder, sifted

1/2 c. granulated white sugar

1 tsp. baking soda

1/2 c.  light brown sugar

1/4 tsp. baking powder

2 lg. eggs

1/4 tsp. salt

1 tsp. pure vanilla extract

1/2 tsp. ground cinnamon

3/4 c. semi-sweet chocolate chips

Preheat oven to 350F. Place rack in the center of the oven. Grease 9 x 5 x 3 in. loaf pan. Set aside. Grate zucchini. Set aside. In a lg. bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and allspice. Set aside. Beat the applesauce, sugars, eggs, and vanilla extract until well blended (about 2 mins). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Fold in the choc. chips. Scrape the batter into the prepared pan. Bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55-65 min. Place on a wire rack to cool for about 10 min., then remove the bread from the pan and cool completely.

julnjake's picture

I really do appreciate the recipe but for this particular cake I need it to be a birthday cake for my son, so was looking for something to make in a 9x13 pan as opposed to a loaf. 



Miller1's picture

Hi Juli

I haven't been on this site for awhile but saw your question and as a miller I thought may I could help.  We use soft white winter wheat for our "pastry" flour because the protein level is anywhere from 8.5%-10.5% Which I am guessing is close to what you are getting but that is the first thing I would check.  Next you want to be sure the wheat has a "falling number value" above 300 preferably 350. Prairie gold is a fine company so I am sure it is probably within those specs.  I think the biggest issue may be that you have all the bran layer ground into your flour.  When we make a pastry flour we do sift off part of the bran layer. Bran fibers can cut gluten strands and affect the rise of your cake batter.  So for example we have a 30 mesh screen on the sifter to pick out the flakey bran particles and the flour sifts down through a finer 40 or 60 mesh.  It is possible to do at home but it takes a littel work.

Hope this helps some.