The most delicious and almost healthy for you chocolate cake, made with 100% whole wheat flour and no eggs. This cake is packed with chocolate flavour and has hints of orange to make it even better!
Prep Time 20minutes
Baking time 55minutes
Total Time 1hour15minutes
For the cake:
180gwhole wheat flour
20gcornstarch or cornflour
60gunsweetened cocoa powder
1/2tspinstant coffee powder
220gorganic cane sugar/brown sugar
1tbsporange zestfreshly grated
70mlfreshly squeezed orange juicestrain to remove seeds
For the ganache:
Make the cake:
To make a taller cake, I used a deep 7 inch round cake pan. Grease and line it with parchment paper. Preheat your oven to 175C.
Add the cocoa powder, instant coffee and salt in a medium-large bowl. Set aside.
In a small microwave-safe bowl, warm up the milk. Once it is hot, slowly pour this in a steady stream into the cocoa powder mixture, stirring with a whisk continuously. This will avoid lumps and result in a smooth, homogenous mixture.
Add the sugar and yoghurt into this and stir until the sugar is dissolved.
Now add the vinegar, vanilla, orange zest, orange juice and oil. Stir until combined.
Sift the whole-wheat flour, baking powder, baking soda and cornflour and gently fold with a spatula till you no longer see any dry flour.
Pour this mixture into the prepared cake pan, tap the pan on the kitchen counter to release any air bubbles and bake at 175C for roughly 50-55 minutes or until a skewer inserted in the middle comes out clean.
Let the cake cool down completely inside the pan on a wire rack before removing and slathering with ganache.
Make the ganache:
Heat the cream in the microwave in a microwave-safe bowl or on the stove in a heavy bottom saucepan, just until it simmers. Add the chopped chocolate and let it sit for 5 minutes. Stir to combine and leave it at room temperature for an hour or two till it is thick enough to spread on top of the cake.