Finally posting something after a long break. Hope you try it, like it 🙂
This post is about whole wheat chocolate cake. For cake decoration tips click here.
Some questions that might come to your mind..
Q: Why sprouted wheat flour?
A: Because I have got it in abundance for my 10 months old baby. It is nutritionally superior to plain whole wheat, it is light on stomach and it also tastes better. Sprouted flours do not last long, so buy/prepare them in small batches. I have not made the flour at home as you require flour mill to grind roasted wheat berries cos they are very tough. I found lot of recipes but I wasnt sure they were going to work so the recipe I am sharing here uses equal amounts of sprouted wheat flour and all purpose flour (maida). I am going to experiment further and share a recipe using 100% wheat flour. Also, I couldn’t find many websites selling sprouted wheat flour, sprouted ragi was in abundance though! So this is what I bought from Amazon..
Q: What does sprouted wheat flour taste like and how is the texture different from wheat flour?
A: Pleasant sweet flavor and much lighter in texture as compared to regular wheat flour. Given a choice, I will prefer sprouted for baking. Baking with whole grains always result in a denser product, so its best suited for cakes with icing.. If you like fudgy, dense texture then this is perfect for you. I am not sure but I think, whole grains would result in better brownies too. I am going to try it and share the results.
Q: Can I use sprouted wheat flour in recipes that call for whole wheat flour?
A: I think it will work but amount of ingredients would differ, specially liquids as sprouted flour absorbs less.
Things you must have-
1) Weighing scale – I can not do without this. Its one of the best and cheapest kitchen tools to invest in. I have this one.. my bro in law got me one of these in US. I have been using it for over 3 years now without any issues. It is available on Amazon India too, am hoping its the same one and not a duplicate – http://www.amazon.in/Bulfyss-Electronic-Kitchen-Digital-Weighing/dp/B00MKA9WXO/ref=sr_1_1?rps=1&ie=UTF8&qid=1469983350&sr=8-1&keywords=kitchen+weighing+scale
2) Manual wire whisk – Avoid using electric beaters/whiskers for egg less baking as we don’t want to whisk it too much and risk loosing the air incorporated into the batter by leavening agents. We should just gently fold the batter or gently whisk until everything is well blended. This does not take more than 2 minutes.
3) 8″ round baking tin (No less, more is still okay)
4) All ingredients should be at room temperature.
Tweaked the original recipe a little bit.
70 gms all purpose flour (maida)
50 gms sprouted wheat flour
3 tbsp cocoa powder
1 tsp baking soda
Pinch of salt
120 gms castor sugar (or 100 gms if you are going to do some icing as it will become too sweet)
250 ml water at room temperature
63 ml olive or canola oil
1 tbsp lime juice or white vinegar
1/2 tsp vanilla extract
Preheat oven at 180 degrees Celsius.
Sieve all dry ingredients except sugar and set aside.
Mix water, oil, lime juice or vinegar, sugar, vanilla extract.
Gently fold in dry ingredients into the wet mixture until no lumps. No more than 2 minutes.
Grease 8″ tin and dust with flour.
Pour the batter and bake for 45 minutes.
Check if the cake is done using toothpick, but be quick. Minimize the amount of time you open oven before cake is ready otherwise your cake can be a flop show!
If its still not cooked, extend by another 10 minutes.
Let it cool for about 5 minutes and then remove the cake and place it on a wire rack until it comes to room temperature.
Your eggless sprouted wheat flour cake is ready 🙂