Best 5 Whole Wheat Chocolate Coffee Cake Recipes
WHOLE WHEAT CHOCOLATE-COFFEE CAKE
This coffee cake is moist, chocolaty, lightly sweet, and has subtle hints of spice and coffee flavor. It's also made with slightly better-for-you ingredients--which is a bonus!
Provided by Kim
Categories Desserts Cakes Coffee Cake Recipes
Time 1h50m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- Whisk whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, cardamom, and salt together in a medium bowl.
- Whisk brewed coffee and espresso powder together in a large bowl. Add Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract; whish until thoroughly combined and no lumps remain. Stir in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients. Fold in chocolate chips and walnuts. Pour batter into the prepared pan and place the pan onto a baking sheet.
- Place both pans in the preheated oven and bake until a toothpick inserted into the center comes out with a few moist crumbs, 50 to 60 minutes. Cool on a wire rack for 30 minutes. Gently run a table knife around the edges of the pan to loosen. Remove the sides of the pan and allow cake to cool completely, 15 to 30 minutes more.
- Dust with powdered sugar before serving.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 40.7 g, Cholesterol 34.8 mg, Fat 11.6 g, Fiber 4.3 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 269.8 mg, Sugar 19.6 g
COFFEE-CHOCOLATE CAKE
Say happy birthday with this dark, moist cake. The basic buttery frosting has an unmistakable homemade taste. With a few simple variations, you can come up with different colors and flavors. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 859 calories, Fat 36g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 621mg sodium, Carbohydrate 133g carbohydrate (109g sugars, Fiber 2g fiber), Protein 5g protein.
WHOLE WHEAT COFFEE CAKE
A delicious recipe from Bob's Red Mill. Sometimes we make it with blueberries too. It's really moist and just sweet enough. Whether for a special breakfast or for dessert with a scoop of ice cream, this healthier version of coffee cake is sure to please everybody!
Provided by A Messy Cook
Categories Breads
Time 1h25m
Yield 1 coffee cake
Number Of Ingredients 12
Steps:
- Beat first four ingredients together (butter through vanilla).
- Stir together dry ingredients.
- Alternately add dry ingredients and buttermilk to butter mixture, stirring to combine.
- Spoon 1/3 batter into greased 12-cup bundt pan, and sprinkle with filling.
- Top with remaining batter.
- Bake at 350 for 55 minutes; cool in pan 15 minutes, then invert onto a plate.
WHOLE WHEAT CHOCOLATE CAKE
Make and share this Whole Wheat Chocolate Cake recipe from Food.com.
Provided by NoraMarie
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl.
- Combine butter, water and cocoa in saucepan.
- Bring mixture to a boil, stirring constantly.
- Remove from heat.
- Pour into flour mixture.
- Mix well, using wooden spoon.
- Blend in eggs and sour cream, mixing well.
- Pour batter into greased 13 x 9 x 2-inch baking pan.
- Bake in preheated 375 degree F. oven 30 minutes or until cake tests done.
- Cool in pan on rack.
- Meanwhile prepare Cocoa Frosting.
- COCOA FROSTING: Combine butter, milk, and cocoa in saucepan.
- Cook over medium heat until butter is melted and mixture is smooth.
- Stir in confectioners' sugar, that has been sifted.
- Continue cooking over low heat until confectioners' sugar is completely dissolved.
- Remove from heat.
- Stir in vanilla.
- Frost cake immediately.
- Pierce warm cake with fork.
- Pour Cocoa Frosting over all.
- Cool completely.
- Cut into squares.
WHOLE-WHEAT CHOCOLATE CHIP LOAF CAKE
Nutty whole-wheat flour and semisweet chocolate are a winning pair in this easy-to-make one-bowl loaf cake. Whole-wheat flour gives this cake depth and a nubbly texture that is tastier than that of your average all-purpose flour, and semisweet chocolate makes it a special treat. You can use whatever type of chocolate chips you prefer, and chopped chocolate works, too, if that's what you have on hand. You can also use a greater proportion of whole-wheat flour if you like - up to about 1 cup/128 grams of the total 1½ cups flour works well - but the cake will be a bit more dense. It will still be delicious, but it will have a slightly different texture.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h10m
Yield 1 loaf (about 8 servings)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees and butter a light-colored metal 9-by-5-by-3-inch loaf pan. Line the pan with a strip of parchment paper that hangs over the two long sides.
- In a large bowl, vigorously whisk eggs and brown sugar until light and smooth, about 30 seconds.
- Add the sour cream, melted butter, oil, vanilla extract and salt, and whisk until smooth. Whisk in the baking powder and baking soda.
- Add both flours and all but one 1 heaping tablespoon of the chocolate chips. Stir with a rubber spatula until combined and no streaks of flour remain.
- Spoon the batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips, 1 teaspoon of granulated or turbinado sugar and a sprinkle of salt. Bake until golden and puffed, and a tester inserted into the center comes out clean or with a bit of melted chocolate, 50 to 60 minutes.
- Carefully run a thin knife or offset spatula around the edges of the pan not protected by the parchment paper. Set the pan on a rack to cool for about 15 minutes. Then, use the parchment paper to lift the cake out of the pan and set it back on the rack to cool completely. Keep leftovers loosely covered at room temperature for up to 3 days.
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