The joy of un-moulding a perfectly baked cake is limitless. Passing through several baking adventures sans maida and failing quite a number of times, never gridlocked my mission to find a close to a perfect recipe for a marble cake. After a number of attempts going futile, I couldn’t hold my excitement when the boy’s birthday cake rose so beautifully in the oven and un-moulded without giving me horrifying sights of bits sticking to the cake pan.
This cake can be savoured straight from the oven, without an icing or, you can make a wet cake from this and frost it with Whipped cream frosting, or maybe just a plain old buttercream icing would do the job.
Whole wheat bakes demand for the freshest of ingredients without any compromise. The leavening agents and the quality of yoghurt used is so important that you just can’t ignore the character of every ingredient you would be using for your bakes, specially when it is baked with the wheat flour.
I’ve been always hankering to bake this beautifully cogitated cake from the plain old wheat flour and I could never go cold turkey, as I said, even after failing a couple of times with the combination of the batter and the bundt pan.
I baked this cake for the son’s fourth for his school and even the husband’s circa! I did get good reviews from folks who have tasted this cake and so its a happy baker and a mom here! :) I’ll just leave you with the recipe and the pictures for now.
You need to use the most fresh leavening agents for this recipe, specially the baking soda and baking powder. Curd/Yoghurt has to be the freshly set homemade one. I prefer using the full fat milk for setting the curd required for this cake.
- Whole wheat flour (atta) - 2 Cups
- Sugar - 1 cup (Granulated)
- Cooking Soda (Baking Soda) - 1/2 tsp
- Baking Powder - 1 tsp
- Cooking oil - 3/4 cup
- Curd - 3/4 cup (Has to be thick. Preferably home set)
- Vanilla Extract - 1 tsp
- Milk - 1/2-1 cup (Depending on the quality of the wheat flour, add milk accordingly)
- Cocoa Powder - 3 tbsp
- Corn Flour - 2 tbsp
Step 1: Pre-heat your oven at 170 degrees centigrade for ten minutes. Grease your pan with oil. I recommend a good non stick aluminium pan for any kind of baking. I have used a bundt pan for this, but you can also use a 9 inch round baking tin as well. I have tried both pans and both work out perfectly.
Step 2: Sift the Wheat Flour, Corn Flour, Baking Powder and Baking Soda into a mixing bowl.
Step 3: In a mixie, grind the granulated sugar to a fine powder. Add this to the dry ingredient mixture.
Step 4: Into this add oil, curd, vanilla extract one by one and gently mix with a whisk. This has to be gentle and never over do the whisking.
Step 5: Add the milk slowly now. Fold gently with a spatula. You need to cut and fold into the batter.Divide the batter into two equal portions.
Step 6: To one of the portions add the cocoa powder. Mix gently with a spatula. This is your chocolate batter mix. You can add a couple of table spoons of milk if you feel the batter is thick.
Step 6: Now, add a dollop of chocolate cake batter to the baking tin. Next add a dollop of vanilla cake batter to the tin. Continue this alternate processes until you are done with filling up the tin with the batter.
Step 7: Now take a tooth pick or a skewer and just swirl around the mixture to create a marble effect.
Step 7: Bake for 50 minutes, at 170 degrees centigrade.