Whole Wheat Chocolate Chip Cake

Whole Wheat Chocolate Chip Cake | chocolateandcarrots.com

I’m not sure if you’re ready for this cake.

Are you sure?

Are you sure sure?!?

Well, ready or not…here it is!
Whole Wheat Chocolate Chip Cake from chocolateandcarrots

Today I’m celebrating my 3rd blogiversary with this spectacular 100% whole wheat chocolate chip cake!

Three years isn’t any sort of monumental anniversary or anything. It seems kind of bland to me. Blah. Three years. But, it’s been a wild and crazy three years! So, that’s cause for celebration and an extra special cake! Don’t ya think?

Whole Wheat Chocolate Chip Cake | chocolateandcarrots.com

Let’s see, during these past three years:

  • I’ve eaten an embarrassing amount of chocolate. Duh.
  • I’ve become a PCOS success story with getting pregnant and having our son, Liam..a.k.a. the poster child ofΒ crackers & carrots.
  • Attended conferences and met a crazy amount of amazing bloggers! Love you all!
  • Had a 2nd, 3rd and 4th wedding anniversary to my love. More stats here.
  • I’m not even kidding, I’ve eaten an…embarrassing…amount of chocolate!
  • Bought a house. Fixed the house. Sold the house. Moved.
  • You wouldn’t even believe the amount of chocolate I’ve consumed. Or maybe you do. Anyway.

Whole Wheat Chocolate Chip Cake | chocolate & carrotsYou all have grown with me and we’ve enjoyed our love of sweets while attempting to make them healthier. I love our community that we’ve formed and want to get to know you and connect with you all! Thank you for always coming back for more and never hesitate to ask questions and make recommendations.

As I’m sure you’re aware of, I get in chocolate ruts, and probably should make more fruity desserts. Oops. But, I’m guessing because you’re here and still reading, you like chocolate just as much as I do. πŸ™‚ I’m in good company!

So, should we talk about this gorgeous cake?

Whole Wheat Chocolate Chip Cake by chocolate & carrots

Ooo, the dripping chocolate ganache gets me every time.

The cake is nice and moist and delicious. It’s my favorite go-to chocolate cake recipe (well besides my ever favorite black bean chocolate cake) and I just love making these cute 6″ cakes. You’d be surprised how many slices you can get out of it!

I had one of my sisters,Β Margaret, come up and stay with me while my husband was out of town last week and we made this cake. Don’t get me wrong, two hands made placing the chocolate chips on the cake go faster and having great conversation always helps too. But, to tell you the truth, it really didn’t take as long as I would have thought it would have taken to slather this cake with chocolate chips!

So, grab your favorite guilty pleasure t.v. show, sit down, take a load off and enjoy this amazing cake!

Thank you for being you!

Now, go have a piece of chocolate.

Whole Wheat Chocolate Chip Cake by chocolateandcarrots.com

Whole Wheat Chocolate Chip Cake

from chocolate & carrots


  • 1 cup white whole wheat flour
  • 1/3 cup Hershey’s Special Dark cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/3 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1/3 cup plain Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup water
  • Chocolate Frosting
  • 1/3 cup heavy cream
  • 1/3 cup 60%Β cacaoΒ chocolate chips
  • Enough semi sweet chocolate chips to cover the cake, about 2 cups


  1. Preheat the oven to 350Β°F.
  2. Prepare twoΒ 6β€³ x 2β€³ round panΒ with cooking spray with flour. Set aside.Β I only had one pan so I filled one with half of the batter, baked, cooled, washed the pan, then baked the other half.
  3. In a bowl, combine the flour, cocoa powder, baking soda, and baking powder. Set aside.
  4. In another bowl (or in your stand mixer), beat the butter and sugar on medium/high speed for about 45 seconds.
  5. Beat in the egg.
  6. Beat in the Greek yogurt and vanilla extract.
  7. On low, alternatively beat in the flour and water (1/3 of the mixtures at a time).
  8. Pour the batter evenly between the cake pans, about 1/2 – 3/4 full.
  9. Bake for about 20 minutes, or until a cake tester comes out clean.
  10. Allow the cakes to cool for 5 minutes in the pan before removing and putting on a cooling rack.
  11. Once cool, cover with the chocolate icing.
  12. Meanwhile, heat the heavy cream and the 60% cacao chocolate chips in a sauce pan over low heat until melted. Remove the chocolate ganache from the heat and let come to room temperature and thicken.
  13. Push in chocolate chips all up the sides of the cake and on top.
  14. Drizzle the chocolate ganache on top.

Servings: 15 slices

Whole Wheat Chocolate Chip Cake from chocolate & carrots


  1. This looks incredible! And holy cow… that’s a lot of chocolate chips. I like that. πŸ™‚

    I’ve always wondered how people made these chocolate chip cakes. So you just smack them on? Interesting!

    And happy blogiversary again! πŸ™‚

  2. Happy 3rd Blogiversary! I need to stop staring at this gorgeous cake and go make it! It looks incredible and I love that it’s made with whole wheat flour!

  3. Happy blogiversary Caroline! So glad I was able to meet you this year πŸ™‚ I absolutely love this cake, it looks so special with the chocolate chips pressed into the side!

  4. Happy Birthday!!!!

    Can not wait to share a slice of this cake “with” you girlfriend. Love you, love your work xo and of course little Liam πŸ™‚

  5. Any helpful suggestions on sizing this up to an 8 inch layer size? 6 inches just won’t be enough for the work crowd!

    1. I haven’t ever made it to make a larger cake, but you may be able to do two batches of this recipe in 8 or 9 inch cake layers, to have a 4 layer cake. Then, just make sure you double the frosting recipe too, to cover the entire cake. πŸ˜€ If you give it a go, I’d love to know how it turns out! Happy Baking!

  6. Congratulations! This looks amazing. If I can’t get the White Whole Wheat Flour can I substitute it with anything else?

    1. Thanks Teresa! You can use half unbleached all-purpose flour and half whole wheat or whole wheat pastry flour, too. πŸ˜€ Happy Baking!

  7. I just made this last night for my mother-in-law’s birthday! I think my pans were a little bit bigger so I didn’t get as thick of layers, but I am dying to try this! The frosting was INCREDIBLE. I’ve always been terrible at frosting making and this was my first frosting make with my Kitchen Aid and I am excited I have leftover to ice random things [toast, cookies, crackers…everything!] Such a cute cake!

  8. I’m so excited to try this recipe. One question though, is it 1/3 stick or cup or something else for the butter?

    1. Yes, you can use a 9″ pan, but you’ll have to modify the baking time to suite the larger pan. Also, the cake will be shorter and thinner than this one. Happy Baking!

  9. I made this recipe this morning and it seems like too much baking soda, it’s all I can taste in the batter, I hope it tastes better after it’s baked

    1. I’ll add, I doubled the receipe in hopes to fill 3- 9″ pans and I barely made it, but I’ll have three thin layers πŸ™‚ I wasn’t intending to be hyper critical about the baking soda, it just seems like a bunch! I hope my cake turns out as pretty as yours. Thanks!

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