For an even richer flavor, try using Dutch-processed cocoa powder. If you don't have walnuts, pecans or almonds would also work well. The cake can be stored in an airtight container at room temperature for up to 3 days.
Whole Wheat Chocolate-Coffee Cake
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 50 mins
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SERVING12 People
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VIEWS12
Indulge in this guilt-free pleasure! This Whole Wheat Chocolate-Coffee Cake is a symphony of flavors, boasting a moist, rich crumb with hints of spice and the deep allure of coffee and chocolate. It’s a wholesome treat perfect for breakfast, brunch, or a delightful afternoon snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol35 mg
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Fiber4 g
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Protein6 g
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Saturated Fat5 g
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Sodium270 mg
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Sugar20 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan thoroughly. (5 minutes)
02
Step
3 mins
In a medium bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, cardamom, and salt until well combined. This ensures even distribution of the leavening agents and spices. (3 minutes)
03
Step
5 mins
In a large bowl, whisk together the brewed coffee and espresso powder until the espresso is dissolved. Add the Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract. Whisk until the mixture is smooth and no lumps remain. (5 minutes)
04
Step
7 mins
Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined. Repeat with the remaining dry ingredients. Be careful not to overmix; a few streaks of flour are fine. (7 minutes)
05
Step
3 mins
Gently fold in the dark chocolate chips and chopped walnuts. (3 minutes)
06
Step
2 mins
Pour the batter into the prepared springform pan and place the pan onto a baking sheet to prevent the bottom from over-browning. (2 minutes)
07
Step
1 hrs
Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, approximately 50 to 60 minutes. Start checking for doneness around 50 minutes.
08
Step
1 hrs
Cool the cake on a wire rack for 30 minutes. Then, gently run a table knife around the edges of the pan to loosen the cake. Remove the sides of the pan and allow the cake to cool completely, about 15 to 30 minutes more. (45-60 minutes)
09
Step
2 mins
Dust with powdered sugar before serving. (2 minutes)
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Please Rate
Houston Jast
Jun 28, 2025I made this for a brunch and it was a huge hit! Everyone loved the combination of chocolate and coffee.
Kristina Gulgowski
Jun 14, 2025I substituted almond flour for half of the whole wheat flour and it turned out great!
Connie Nikolaus
Jun 2, 2025This recipe is a keeper! The cake was so moist and the coffee flavor was just right.