Baking has always been my escape, but I know that sometimes, the craving for something sweet hits when patience is running low. That’s where this cake comes in—Wholewheat Chocolate Cake in a Microwave. It’s quick, easy, and delivers indulgence with minimal effort. Whether you’re baking for a last-minute get-together, a late-night chocolate craving, or just because you deserve a treat (which you absolutely do!), this recipe has got you covered.
It’s one of those recipes I turn to when I need something chocolaty, rich, and comforting—without the long wait. Imagine a moist, spongy cake infused with the bold depth of coffee and cocoa, all topped with a luscious double-layered chocolate ganache. And the best part? You don’t need an oven! And let’s talk about the ganache—a dreamy mix of white and dark chocolate, drizzled to create an effortless marble glaze. It’s elegant, it’s indulgent, and it’s a showstopper, all while being ridiculously easy to make.
So, if you’re looking for a foolproof, no-fuss, yet ultra-decadent dessert that can be made in under 10 minutes, this is it. Trust me, once you try this, your microwave will no longer be just for reheating leftovers—it’ll be your secret weapon for dessert perfection!
WHAT YOU’LL LOVE ABOUT THIS RECIPE
- No oven
- Eggless
- 10 mins prep time
INGREDIENTS USED IN WHOLEWHEAT CHOCOLATE CAKE IN A MICROWAVE
Yogurt/Dahi
When mixed together, the acidic nature of the yogurt reacts with the alkaline baking soda, releasing carbon dioxide gas. This reaction creates air pockets in the batter, making the cake rise and giving it a light and fluffy texture. The acidity in yogurt helps tenderize the gluten in the whole wheat flour, making the cake softer and more delicate. This is especially important when using whole wheat flour, which tends to produce a denser texture compared to all-purpose flour.
Baking soda
In this recipe, the yogurt is acidic, and the baking soda helps neutralize some of that acidity. This balancing act helps enhance the flavor and overall texture of the cake. The CO₂ released by baking soda also helps tenderize the batter by breaking down gluten strands. This leads to a softer crumb and less dense structure, which is particularly beneficial when using whole wheat flour.
Baking soda increases the pH of the batter, which promotes browning during cooking. This can result in a deeper color and slightly enhanced flavor profile for the cake.
Sugar
The most obvious role of sugar is to add sweetness and balance the bitterness from the cocoa powder. It also tempers the tanginess from the yogurt, creating a well-rounded flavor profile. As sugar dissolves in the batter, it helps create a finer crumb structure. It interferes with the gluten formation in the flour, resulting in a softer and more delicate texture, which is particularly important in whole wheat cakes that can become dense otherwise.
Sugar not only provides sweetness but also acts as a flavor enhancer. It balances and intensifies the taste of other ingredients, such as the cocoa powder and yogurt, making the chocolate flavor more pronounced.
Coffee Milk
Milk, in this recipe is the main wet ingredient. It acts as a great egg replacer and still adds protein to the dish. You can replace it with any nut milk and make it vegan too. I have used Nestle toned milk for this recipe.
Coffee is known to intensify and deepen the taste of chocolate, making it richer and more complex. It doesn’t overpower the cake with a coffee taste but subtly boosts the cocoa notes. The milk contributes to the moisture content, ensuring the cake remains soft and tender, especially since whole wheat flour tends to make cakes slightly dense.
The proteins in milk contribute to the structure and stability of the cake. They help bind the ingredients, creating a tender crumb while preventing the cake from being too crumbly or dry. In this recipe, milk helps activate the baking powder (which needs moisture to start the reaction) and supports the leavening action of baking soda, resulting in a better rise and lighter texture.
Oil
Cakes made with oil tend to be more tender and less crumbly compared to those made solely with butter. Oil does not solidify at room temperature like butter does, which means the flavors in the cake remain more evenly distributed and noticeable even after the cake cools down. Sunflower oil, as used in this recipe, has a neutral flavor that doesn’t interfere with the taste of other ingredients like chocolate or yogurt. This allows the cocoa flavor to shine without the heaviness of butter.
Cakes made with oil tend to stay fresher for longer compared to those made with butter, as the fat prevents moisture loss. This keeps the cake soft and delicious for a few days.
Wholewheat flour
Whole wheat flour provides the framework for the cake’s structure. Its proteins (glutenin and gliadin) form gluten when combined with wet ingredients, giving the cake its shape and stability. Whole wheat flour retains the bran and germ components of the wheat kernel, which are rich in dietary fiber, vitamins and minerals. This enhances the nutritional content of cakes. The bran in whole wheat flour absorbs more liquid than refined flour, resulting in a dough or batter that may require additional moisture. The presence of the bran and germ in whole wheat flour imparts a nutty, earthy flavor that adds complexity to the cake.
Baking powder
Baking powder is a double-acting leavening agent that contains both an acid (typically cream of tartar) and an alkaline component (usually baking soda), along with a drying agent like cornstarch. It releases carbon dioxide (CO₂) gas in two stages: once when it is mixed into the batter and again when exposed to heat. This consistent release of CO₂ creates air pockets in the batter, helping the cake to rise and giving it a light and airy texture.
Cocoa powder
Cocoa powder is the main ingredient that gives the cake its rich chocolate flavor. Its slightly bitter taste balances the sweetness from the sugar, creating a deeper and more intense chocolate profile. Besides flavor, cocoa powder adds a delightful chocolate aroma that enhances the overall sensory experience of the cake. Cocoa powder imparts a deep, dark color to the cake, making it visually appealing and giving it a classic chocolate appearance. Cocoa powder contributes to the cake’s texture by adding a slight density and a fine crumb.
EQUIPMENT USED FOR MAKING WHOLEWHEAT CHOCOLATE CAKE IN A MICROWAVE
Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision. Mixing bowls are required to make the batter.
A spatula and a whisk help to bring in the batter together.
You will need a silicon mould to bake the cake. If not, then a microwave safe glass dish will suffice too.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE WHOLEWHEAT CHOCOLATE CAKE IN A MICROWAVE
- You can use low-fat dairy or dairy alternatives like almond milk or oat milk for a healthier cake.
- Ensure that the yogurt is fresh and at room temperature for the best reaction with baking soda.
- Don’t open the microwave door until 6 mins are complete, as it will cause heat to escape and may deflate the cake.
- Once cooked, check with a skewer if it comes out dry. Don’t overbake it or the texture will not turn out good.
- If using a glass or ceramic dish, grease and line it with parchment paper to prevent sticking.
- Since microwave wattage varies, start checking your cake at 5 minutes and insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s done. If needed, microwave in 30-second increments until fully cooked.
- Do not mix the ganache after pouring to preserve the marble look. For better flow, make sure your ganache is slightly warm but not too hot when pouring.
- 1 cup curd/ yogurt
- ½ tsp baking soda
- ¾ cup castor sugar
- ½ cup sunflower oil
- ⅓ cup milk + 1 tbsp coffee powder
- 1+1/4 cup whole wheat flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- For white chocolate ganache
- ¾ cup white chocolate
- ¾ cup fresh cream
- For dark chocolate ganache
- ½ cup dark chocolate
- ¾ cup fresh cream
- In a bowl, combine yogurt and baking soda. Let it rest for a minute and you’ll see that the mixture will become bubbly and voluminous.
- Now add in the sugar, oil and coffee milk in the same bowl and whisk until combined.
- Sift in the dry ingredients- whole wheat flour, cocoa powder and baking powder. Mix everything together to form a lump free batter. Do not overmix at this stage.
- Transfer the batter into a 7 inch round silicone mould lined with parchment paper on the sides.
- Microwave the mixture on regular heating mode for 6-7 mins depending on the power of your microwave.
- For the chocolate ganache, heat the fresh cream and pour it over chopped dark chocolate. Let it sit for a minute and then mix it to form a smooth ganache. Repeat the process for both the ganache.
- Keep in mind that the white chocolate ganache is more in quantity than the dark chocolate. Pour ½ of the white chocolate ganache in a pourer/glass first and then add the dark chocolate ganache over it. Pour the remaining white chocolate ganache over it again.
- Once the cake has cooled down, carefully pour the chocolate ganache at the centre of the cake and let it spread and drizzle towards the sides on its own. Pour from a little height so as to create a marble glaze effect. Serve warm.
If you like my Wholewheat Chocolate Cake In A Microwave recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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