Chechi’s Foolproof whole wheat chocolate cake

A Chocolatey Tale: From Struggle to Sweet Success 🍫🎂

My search for the perfect chocolate cake was no less than a deliciously frustrating adventure—driven entirely by my kids’ endless love for all things chocolate. I must have tried dozens of recipes in hopes of finding that one cake: moist, rich, and utterly heavenly. But something would always go wrong—too dry, too dense, not chocolatey enough… the list goes on.

Then came a twist in the story. When we moved homes, I met my wonderful neighbor—Chechi, as I affectionately call her. We quickly became more than neighbors; we became family friends. One day, during a special occasion, she brought over a chocolate cake that instantly stole the show (and my heart). It was everything I had been looking for—soft, indulgent, and with just the right touch of sweetness.

Noticing my wide-eyed admiration, Chechi kindly shared her go-to recipe—one she had perfected over many tries. She assured me it was foolproof, and she wasn’t wrong. I followed it to the T, and for the first time ever, I baked a chocolate cake that my kids devoured with pure joy. The fact that it used whole wheat flour instead of refined flour. That was just the cherry on top!

Thanks to Chechi, the stress of perfecting the cake recipe is now a thing of the past. These days, I spend more time decorating than troubleshooting!

“Some recipes come from books, but the best ones come from good friends.”

Here’s the magical recipe that’s graced many of my kids’ birthdays and brought smiles to so many faces. I hope it finds a sweet spot in your kitchen too!

Chechi's Chocolate Cake

Yummy whole wheat chocolate cake

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories

Equipment

• Oven Toaster Grill (OTG)
• Egg beater
• Mixer + Big Mixer Jar
• Mixing bowl
• Bowls (one each for egg white and egg yellow)
• Measuring Cup
• Teaspoon
• Double boil vessels

Ingredients

  

• 250 gms Wheat flour (1¾ Cups or 28 Tbsp)
• 250 gms Butter (1 full Cup or 17.5 Tbsp)
• 1 tsp Baking soda
• 1 tsp Baking powder
• 175 gms Sugar (¾ Cup or 14 Tbsp)
• 250 gms Cooking Chocolate Slab (cut into small cubes) (2 Cups)
• 5 Egg (big)
• ⅔ Cup Orange juice

Instructions

 

• Grease and dust the cake tin with flour to prevent the cake from sticking.
• Separate the egg white into a dry and clean vessel and the yolk in another vessel.
• Beat the egg white till white soft peaks appear and no more liquid is left. Takes approximately 5-8 minutes.
  
• Double boil the chocolate pieces. Stir occasionally, the chocolate will melt in approximately 5 minutes.

  (How to: Heat ¼ cup water in bigger vessel and place smaller vessel with chocolate into the bigger vessel.)
  
• Preheat the oven at 250°C for .
• Whip/Pulse wheat flour, baking soda and baking powder for 10 sec in a mixie or use food processor. Do this 5 times.

  OR

  You can also alternately sieve the dry ingredients thrice.
• Add the butter and sugar to a big mixing bowl. Whip it well till its soft.
• Add egg yolk to this and beat it well.
• Add the lukewarm chocolate liquid to this and beat it. (Do not overbeat!)
  
• Add the orange juice and mix.
  
• Add the flour mix to this in three to four batches and mix well.
  
• Finally, fold in the egg whites.
  
• Pour the batter into the cake tin and then tap the tin twice on the kitchen slab to release any trapped air.
  
• Bake at 180°C for 30 to 35 min or until the toothpick comes clean.
• Decorate and enjoy the freshly baked cake or just have it as is!
  

Notes

1. Ensure the butter and egg are at room temperature. So keep them out of the fridge in advance.
2. If you do not have a weighing machine, follow the Cup/tablespoon measurements mentioned in the recipe
3. If the molten chocolate is too runny then add some cocoa powder.
4. Peel the orange and then cut it horizontally into half. This makes it easier to deseed it before putting it in to the mixie and whipping it. Then sieve it to get fresh juice.
5. 6 big oranges give about two third cups of the juice.
6. If you do not get fresh oranges then use 1 tsp vanilla essence.
7. Do not use an egg beater to fold in the egg white. Instead, use a flat wooden spatula to fold in without breaking the fluffy air trapped in the egg white.
8. Wait for 5 min before you turn the cake into a plate.

Keyword chocolate cake