Walnut chocolate base cake (with wheat flour)

 

Main Ingredients

▢1 cup whole wheat flour

▢3 tablespoons cocoa powder

▢½ teaspoon baking soda

▢1 pinch salt

▢¾ cup suger 

▢1 cup cold milk

▢¼ cup sunflower oil 

▢1 tablespoon lemon juice – swap with apple cider vinegar or white vinegar

▢½ teaspoon vanilla extract

Step-by-Step Guide

Prep Pan and Sift Dry Ingredients

1. First grease a round baking pan grease with oil. Preheat your oven to 200 degrees  for 15 minutes.

2. Sieve 1 cup whole wheat flour (you can also use all-purpose flour) and 3 tablespoons cocoa powder. Keep a plate or tray below the sieve.

3. Add a pinch of salt and ½ teaspoon baking soda.

4. Add Walnut

5. Keep the sieved dry ingredients aside.

6. In another pan or bowl, add ¾ cup sugar.    Add 1 cup cold milk. 

7. Stir with a small whisk till the sugar dissolves.

8. Now add ¼ cup oil. 

9. Stir briskly so that everything is mixed well.

10. It should be a homogenous mixture.

A homogenous mixture of oil, sugar and water

11. Next add 1 tablespoon lemon juice. Stir again.

12. Now add ½ teaspoon vanilla extract. 

13. Mix very well.

mixing wet chocolate cake ingredients 

14. Add the sieved dry ingredients to the wet mixture.

15. Using a wired whisk, mix everything well.

16. There should be no lumps in the cake batter. The batter should also be slightly thin, not thick like a brownie batter.

17. Pour the eggless chocolate cake batter into the prepared cake pan.

18. Tap the sides so that the extra air bubbles are let out.

19. Bake the eggless chocolate cake in a preheated oven 

20. For doneness check the chocolate cake with a bamboo skewer or toothpick. The bamboo skewer should come out clean.

If the toothpick is sticky with the batter, then place the chocolate cake back in the oven and continue to bake for some more minutes.

Once the eggless chocolate cake cools down enough to handle, remove it from the baking tin and place it on a wired rack to finish cooling. Before frosting, let the cake cool completely.