Kids favourite Whole Wheat soft and fluffy Choco-chip cake.
Course: Baking, Dessert
Keyword: Choco Chips, Choco Chips Cake
2CupsWhole Wheat Flour
3/4 CupCastor Sugar
1Tsp Baking Powder
1Cup Milkuse as required
Pre-heat oven at 400F or 200 C.
Mix together flour and baking powder.
In a bowl beat both the sugar and butter together.
Beat in eggs one by one. Don't overbeat the eggs as the batter can curdle. Add vanilla beans and mix in the batter.
Fold in flour with light hands. If you are making cake, add some milk to adjust the consistency of the batter. The cake batter should be of dropping consistency.
Dust the choco chips lightly with flour, and fold in the batter.
Transfer batter to the pan lined with parchment paper, add some more chips to the batter and bake at 400F or 200C for 35-40 minutes.
Check for doneness by doing the toothpick test. Insert a toothpick in the center of the cake it should have crumbs when taken out.
Take out the cake from cake tin and cool on wire rack. Once cooled, store in an air-tight container.
Cake stays good for 4-5 days when refrigerated and can be frozen also for about a month. I never froze it as this finishes within 2-3 days.
All-purpose flour can be used instead of Whole Wheat flour. Only reduce the amount of milk as all-purpose flour soaks less milk than whole wheat flour.
As mentioned in my other posts also, we like to have moderately sweet desserts, you can increase the amount of sugar as per your requirement but not more than the amount of flour used. Keep the total amount of sugar 1/4 Cup less than the amount of flour used. e.g if you have used 2 cups sugar than use a total of 1 3/4 cup of both sugars in total, not more than that otherwise the cake will be overly sweet.
Add more of brown sugar in proportion to castor sugar will give a little dark color to the cake.
For Eggless cake add 1/2 Tsp of baking soda in flour along with baking powder. Also, you can use1/2 buttermilk or yogurt as egg-replacers. Adjust the consistency by adding the required quantity of milk