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Home » Cakes and Cupcakes » Chocolate Cake with Rye and Whole Wheat Flours

Chocolate Cake with Rye and Whole Wheat Flours

Jan 17, 2018 · 10 Comments

Jump to Recipe

Chocolate Rye Cake with Brown Butter Honey Whipped Cream

You’d never know that this recipe for Chocolate Cake with Rye and Whole Wheat Flours, topped with Brown Butter Honey Whipped Cream, is kind of healthy(ish).

Chocolate Rye Cake with Brown Butter Honey Whipped Cream

With maple syrup and honey in place of sugar, and olive oil in place of butter, the chocolate rye cake itself is dark, and rich, and moist.

The brown butter honey whipped cream is an exquisite balance of salty and sweet.

Chocolate Rye Cake with Brown Butter Honey Whipped Cream

It’s a cake made with ingredients you can feel good about eating.

That you can feel good about your kids eating.

It’s just plain good.

Continue to Content
Yield: one 2-layer 8-inch cake

Whole Wheat and Rye Chocolate Cake with Brown Butter Honey Whipped Cream

Whole Wheat and Rye Chocolate Cake with Brown Butter Honey Whipped Cream

A healthier whole wheat chocolate cake, made with rye flour, brown butter, and cocoa. This is a deeply complex, flavourful cake - great with coffee.

Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes

Ingredients

FOR THE CAKE :

  • 1 ½ cup whole wheat flour
  • ½ cup rye flour
  • ½ cup cocoa
  • ½ cup dark chocolate, finely chopped
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • ¾ cup maple syrup
  • ¾ cup honey
  • ½ cup olive oil
  • 2 tsp vanilla

FOR THE BROWN BUTTER HONEY WHIPPED CREAM :

  • ½ cup butter
  • ½ cup honey
  • 1 tsp vanilla
  • ⅛ tsp salt
  • 2 cups heavy whipping cream

Instructions

DIRECTIONS FOR THE CAKE :

  1. Preheat oven to 350º. Grease two 8-inch cake tins with olive oil and sprinkle evenly with whole wheat flour to prevent sticking.
  2. In a stand mixer, mix whole wheat flour, rye flour, cocoa, chopped dark chocolate, baking powder, baking soda, and salt with paddle attachment until evenly combined.
  3. In a large bowl, whisk eggs, milk, maple syrup, honey, olive oil, and vanilla until combined.
  4. Add wet ingredients to dry and mix on medium speed until well combined.
  5. Divide batter between two prepared 8-inch cake tins and bake 55-60 minutes or until a toothpick tester comes out clean.
  6. Place on rack to cool.
  7. Remove from tins and, with a serrated knife, trim the tops to make them level. Scoop a generous amount of whipped cream onto the top of one cake and smooth. Place second cake on top of first. Smooth whipped cream all over outside of cake. Refrigerate until ready to serve.

DIRECTIONS FOR THE WHIPPED CREAM :

  1. Wash and dry stand mixer bowl.
  2. In a pot or skillet, preferably silver or white so you can see the butter change colour, melt butter over medium heat until foamy and deep caramel in colour, about 5 minutes.
  3. Pour browned butter into mixing bowl, add honey, vanilla, and salt, and stir to combine.
  4. Allow butter to cool 5-10 minutes.
  5. Add heavy whipping cream to brown butter mixture, and, using whisk attachment on high speed, beat cream to stiff peaks, about 5 minutes.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 719Total Fat: 43gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 118mgSodium: 643mgCarbohydrates: 80gFiber: 4gSugar: 57gProtein: 8g

This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.

© Kelly Neil
Cuisine: American / Category: Cakes and Cupcakes

if you make this Chocolate Cake with Rye and Whole Wheat Flours, let us know on Insta by tagging @baked_theblog + #bakedtheblog!

About Kelly Neil

Kelly is the food photographer and content creator behind kellyneil.com. She works and lives in her hometown of Dartmouth, Nova Scotia.

Previous Post: « Parmesan & Onion Seeded Rye Crackers
Next Post: Nutty Seedy Baked Granola »

Reader Interactions

Comments

  1. Kris says

    January 17, 2018 at 7:13 pm

    Can’t wait to try this cake! And the photos are stunning.

    Reply
    • Barbara says

      January 19, 2018 at 4:04 am

      Can the rye and wheat flours be substituted with “sprouted” rye and wheat flours. Are there nutritional figures available for this recipe?

      Reply
      • Kelly Neil says

        January 19, 2018 at 11:28 am

        Barbara, hello! I’m actually not 100% sure about substituting the flours, as baking with rye and whole wheat flours are completely new to me. I’ve always used regular white AP flour for baking and I actually created this recipe, for my toddler and I, as a healthier alternative to my mom’s standard chocolate cake recipe. I’m sorry I don’t have the nutritional information available and that I can’t be more helpful!

        Reply
    • Kelly Neil says

      January 19, 2018 at 11:28 am

      We ate the whole thing in a day and a half. It was seriously delicious!

      Reply
  2. Cynthia says

    January 31, 2018 at 6:02 pm

    Delish recipe, for me it was so hard to bake. I didn’t know how to follow instructions, I was such a mess. Now I just easily follow any recipe and this one in particular I love and so my whole family I will do it again. Instead of olive oil I used coconut oil.
    For anyone who has the same struggle as I, what really helped me was world-class pastry chef Keiko who apart from having any recipe of the book in pdf from easy to fancy she also explains each one with a video, that it’s a very useful for clumsy people like me. Hope I helped someone in their baking journey.
    https://tinyurl.com/y9met7t9

    Reply
  3. Donna says

    February 16, 2019 at 2:11 pm

    Wow is this ever a winner! I have a Mockmill so I milled wheat and rye berries fresh. My cake was cooked in just over 45 min….so glad I checked it early! Thanks for a great recipe 😋

    Reply
  4. Jo says

    November 14, 2019 at 10:52 am

    My rye flour had gone bad so I used some fresh barely flour instead. It worked perfectly! I’m a huge fan of chocolate and this cake definitely supports my sweet tooth. The texture and taste is lovely. I reduced the amount of honey to 1/2 cup and I’m very pleased. Thank you for a wonderful recipe I can feel good about.

    Reply
    • Kelly Neil says

      November 16, 2019 at 2:54 pm

      Oh that is so awesome Jo! Thank you so much for letting us know!! xo!

      Reply
  5. Linda says

    June 18, 2020 at 4:03 pm

    This is a wonderful cake. The rye is just perfect. I had whole wheat pastry flour too so I used that in place of regular whole wheat. Cake is moist and crumb even. Keeper recipe.

    Reply
    • Sophie Mackenzie says

      June 18, 2020 at 7:23 pm

      So happy you’re loving the recipe, Linda! Love the addition of ww pastry flour <3

      Reply

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