Wholemeal Chocolate Cake

Wholemeal flour adds a little extra texture to the classic chocolate cake.​

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Photo credit: Timeless Edmonds
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Prep Time: 1 hour Servings: 8-10
  • ¼ cup cocoa

    ¼ cup boiling water

    ½ tsp vanilla essence

    125g butter

    ¾ cup brown sugar

    2 eggs

    ¾ cup Edmonds standard flour

    ¾ cup Edmonds wholemeal flour

    3 tsp Edmonds baking powder

    2 Tbsp milk

    icing sugar

  • 1. Preheat oven to 180˚C. Grease and line a 20cm round cake tin with baking paper.

  • 2. Dissolve cocoa in boiling water. Mix to a smooth paste. Add vanilla and allow to cool.

  • 3. Cream butter and sugar until light and fluffy. Add cocoa mixture. Beat eggs in one at a time, beating well after each addition.

  • 4. Sift flour, wholemeal flour and baking powder together. Return husks from the sieve back to the sifted flour. Fold sifted ingredients into creamed mixture. Stir in milk.

  • 5. Spoon mixture into the cake tin.

  • 6. Bake for 40 minutes or until cake springs back when lightly touched.

  • 7. Leave in tin for 10 minutes before turning out onto a wire rack. When cold dust with icing sugar.

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