As a home baker, I always try to substitute All Purpose Flour with whole grains, especially in breads or muffins but sometimes it is inevitable to replace All Purpose Flour to get the perfect end results. Many a times my friends complain about denser texture of whole grain cakes, breads and muffins, what I learnt from my baking experience, if the right amount of moistening and rising agents are used, results are quite satisfying.
225g whole wheat flour
3/4 Tsp baking powder
1/2 Tsp baking soda
¼ Tsp salt
100g unsalted butter, room temperature
200g plain sugar
2 Tbsp instant coffee powder steeped in 2 tbsps warm milk
150ml buttermilk, see recipe here
1 Tsp pure coffee extract
100g dark chocolate, chopped
Preheat the oven to 170C. Line the sides and base of a 7″ round tin with parchment paper.
Sift flour with baking powder, baking soda and salt. Keep aside.
Cream the butter and sugar in a large bowl. Beat in eggs one at a time, followed by the coffee extract & steeped coffee.
With beater on low add the flour and buttermilk alternately in three lots. Stir in chopped dark chocolate.
Bake for 40 – 45 minutes till golden brown on top, and the tester comes out clean. Leave in tin for about 30 minutes.
Overturn the cake out gently on rack, and remove the lining. Turn it back on another rack.
Let it cool for about 30 minutes and serve.