The Best whole wheat Chocolate cake

The Best whole wheat Chocolate cake

Whole wheat Chocolate cake???? Yes, of course. You can console yourself while devouring this luscious cake that it’s not all that bad for your health! But stick with the given amount of butter and sour cream. I tried substituting oil and yoghurt and it was a disaster.

Preheat the oven to 200°c. Coat two 9 inch round cake pans with nonstick cooking spray. Combine the flours, cocoa, baking soda and salt in a bowl and set aside. With an electric whisk, beat butter in large mixer bowl. Add sugar, molasses, vanilla and eggs. Beat until light and fluffy, about 3-4 minutes.

Add the flour mixture to the wet mix gradually, alternating with sour cream, beating after each addition. Stir boiling water into the batter and beat at the lowest speed. Pour into the prepared pans. Bake for 35 minutes, until a tooth pick inserted comes out clean. Cool for 10 minutes before removing from pans. Cool completely before slicing. This cake tastes even better the next day. So patience pays off!!!!!