Whole Wheat Chocolate Pan Cake Recipes

WHOLE WHEAT CHOCOLATE CHIP PANCAKES

Steps:

• Sift flour, baking powder, and sugar together in a bowl; pour in milk and butter and mix well. Stir eggs and vanilla extract into flour mixture until batter is smooth.
• Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

WHOLE WHEAT CHOCOLATE-COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Whisk whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, cardamom, and salt together in a medium bowl.
• Whisk brewed coffee and espresso powder together in a large bowl. Add Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract; whish until thoroughly combined and no lumps remain. Stir in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients. Fold in chocolate chips and walnuts. Pour batter into the prepared pan and place the pan onto a baking sheet.
• Place both pans in the preheated oven and bake until a toothpick inserted into the center comes out with a few moist crumbs, 50 to 60 minutes. Cool on a wire rack for 30 minutes. Gently run a table knife around the edges of the pan to loosen. Remove the sides of the pan and allow cake to cool completely, 15 to 30 minutes more.
• Dust with powdered sugar before serving.

DOUBLE CHOCOLATE WHOLE WHEAT PANCAKES

Steps:

• In a large bowl, stir together all-purpose flour, whole wheat flour, Carnation Breakfast Essentials® Rich Milk Chocolate Light Start™ Rich Milk Chocolate Powdered Drink Mix , cinnamon, baking powder, and salt. In another bowl, whisk together eggs, milk, oil, and vanilla until combined. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in chocolate pieces. For thinner pancakes, add in additional milk until desired consistency.
• Pour 1/4 cup portions of batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry.
• Serve warm. If desired, dust pancakes with powdered sugar or serve with yogurt or fresh fruit.

WHOLE WHEAT CHOCOLATE CAKE

Steps:

• Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl.
• Combine butter, water and cocoa in saucepan.
• Bring mixture to a boil, stirring constantly.
• Remove from heat.
• Pour into flour mixture.
• Mix well, using wooden spoon.
• Blend in eggs and sour cream, mixing well.
• Pour batter into greased 13 x 9 x 2-inch baking pan.
• Bake in preheated 375 degree F. oven 30 minutes or until cake tests done.
• Cool in pan on rack.
• Meanwhile prepare Cocoa Frosting.
• COCOA FROSTING: Combine butter, milk, and cocoa in saucepan.
• Cook over medium heat until butter is melted and mixture is smooth.
• Stir in confectioners' sugar, that has been sifted.
• Continue cooking over low heat until confectioners' sugar is completely dissolved.
• Remove from heat.
• Stir in vanilla.
• Frost cake immediately.
• Pierce warm cake with fork.
• Pour Cocoa Frosting over all.
• Cool completely.
• Cut into squares.

WHOLE-WHEAT CHOCOLATE CHIP LOAF CAKE

Steps:

• Heat oven to 350 degrees and butter a light-colored metal 9-by-5-by-3-inch loaf pan. Line the pan with a strip of parchment paper that hangs over the two long sides.
• In a large bowl, vigorously whisk eggs and brown sugar until light and smooth, about 30 seconds.
• Add the sour cream, melted butter, oil, vanilla extract and salt, and whisk until smooth. Whisk in the baking powder and baking soda.
• Add both flours and all but one 1 heaping tablespoon of the chocolate chips. Stir with a rubber spatula until combined and no streaks of flour remain.
• Spoon the batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips, 1 teaspoon of granulated or turbinado sugar and a sprinkle of salt. Bake until golden and puffed, and a tester inserted into the center comes out clean or with a bit of melted chocolate, 50 to 60 minutes.
• Carefully run a thin knife or offset spatula around the edges of the pan not protected by the parchment paper. Set the pan on a rack to cool for about 15 minutes. Then, use the parchment paper to lift the cake out of the pan and set it back on the rack to cool completely. Keep leftovers loosely covered at room temperature for up to 3 days.

WHOLE WHEAT CHOCOLATE PAN CAKE

Steps:

• Heat oven to 350º F.
• In a medium bowl, mix flour, granulated sugar, cocoa, baking soda and salt.
• In a smal bowl, mix oil, vinegar, water and vanilla.
• Stir water mixture into flour mixture with spoon about 1 minute or until well blended.
• Pour into greased 9X13 inch pan.
• Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
• Spoon hot chocolate frosting on top of warm cake.
• Frosting:.
• In a small saucepan, melt butter and chocolate chips. Stir in milk and powdered sugar. Whisk until no lumps remain in mixture.

COCOA PANCAKES

Steps:

• In a small bowl, combine the first six ingredients. Combine the milk, egg substitute and butter; add to dry ingredients just until moistened., Pour batter by scant 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned. Serve with raspberries and yogurt.

CHOCOLATE PAN CAKE

Steps:

• Melt butter, water and cocoa; bring to boil.
• Mix together in a bowl: baking powder, flour and sugar; pour in boiling liquid.
• Mix together milk, soda and vinegar; pour into batter. Add eggs and vanilla (batter will be very runny).
• Pour into an oblong UNGREASED pan 9"x12"x2".
• Cook in preheated oven on 180°C (400°F) for 30 minutes or until cake springs back when touched.
• When cooked remove from oven and cut into 15 squares (while still hot); leave in pan.
• Frosting: Melt butter. Add milk and cocoa, then add sugar gradually; stir until shiny.
• Pour frosting over cut cake.
• Let stand until cool, then refrigerate-- Keep in fridge.

HOMEMADE WHOLE WHEAT CHOCOLATE CAKE

Steps:

• Preheat oven to 350. Lightly butter and flour to 8 inches or 9 inches round cake pans; set aside.
• Whisk together all dry ingredients, add liquids in order of apperance; mix well being sure to get rid of all clumps and bumps in the batter.
• Pour evenly into your prepared pans and bake till middle rises and cake tester (tooth pick, clean kitchen knife) come from the center clean, 30-40 minute Let cool for 20 minutes before removing from pans and putting on a cooling rack till totally cooled. Frost with desired frosting (store bought, home made, whatever you want).
• ~♥~.
• *Kamut is an ancient grain related to wheat, but not anything like it. Kamut is longer, and is a lighter color. You can use it for anything you want, it's just a matter of opinion.*.