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).
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.
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.
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.
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 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ¾ cup maple syrup
- ¾ cup honey
- ½ cup olive oil
- 2 teaspoon vanilla
FOR THE BROWN BUTTER HONEY WHIPPED CREAM :
- ½ cup butter
- ½ cup honey
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 2 cups heavy whipping cream
Instructions
DIRECTIONS FOR THE CAKE :
- Preheat oven to 350º. Grease two 8-inch cake tins with olive oil and sprinkle evenly with whole wheat flour to prevent sticking.
- 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.
- In a large bowl, whisk eggs, milk, maple syrup, honey, olive oil, and vanilla until combined.
- Add wet ingredients to dry and mix on medium speed until well combined.
- Divide batter between two prepared 8-inch cake tins and bake 55-60 minutes or until a toothpick tester comes out clean.
- Place on rack to cool.
- 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 :
- Wash and dry stand mixer bowl.
- 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.
- Pour browned butter into mixing bowl, add honey, vanilla, and salt, and stir to combine.
- Allow butter to cool 5-10 minutes.
- 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:
10Serving Size:
1Amount 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.
if you make this Chocolate Cake with Rye and Whole Wheat Flours, let us know on Insta by tagging @baked_theblog + #bakedtheblog!
Kris says
Can’t wait to try this cake! And the photos are stunning.
Barbara says
Can the rye and wheat flours be substituted with “sprouted” rye and wheat flours. Are there nutritional figures available for this recipe?
Kelly Neil says
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!
Kelly Neil says
We ate the whole thing in a day and a half. It was seriously delicious!
Cynthia says
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
Donna says
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 😋
Jo says
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.
Kelly Neil says
Oh that is so awesome Jo! Thank you so much for letting us know!! xo!
Linda says
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.
Sophie Mackenzie says
So happy you’re loving the recipe, Linda! Love the addition of ww pastry flour <3
Jocelyn says
Tx for sharing this recipe. I weighed my dry ingredients. I swap the whole wheat for Red Fife flour. I also decrease honey to less than 1/2 cup.
My cake did not rise to top of pan size. The top cracked by 30 minutes. I pulled them out of oven to cool. I level the top to freeze the cakes to frost another day. LOVE the cake. Just need to find out how high cake is supposed to rise. Maybe have to increase the Red Fife flour.
Kelly Neil says
Hi Jocelyn! Hmmm, I’m not sure why your cake cracked, however, one trick is to wet a tea towel and wrap it around the outside edges of the cake tin while it’s in the oven! The added moisture in the oven help prevent cracking and the wet towel insulates the tin which helps even more. The cakes should rise just below the top of the tin. Maybe the honey reduction had something to do with it?