Chocolate Rye Cake

Chocolate Rye Cake

Treat yourself to the ultimate flavor fusion with our Chocolate Rye Cake topped with Swiss Buttercream. Our Whole Rye Flour brings a playful mix of malty and floral notes that dance alongside the rich cocoa flavor. And let's talk about that Swiss Buttercream—it's the chocolate lover's dream come true, the crowning glory to satisfy even the most insatiable cravings. To ensure each bite is pure perfection, we've made this recipe a kitchen scale affair, only offering gram measurements (hint: this is your excuse to finally get one).

What You'll Need


Kitchen scale

2 medium mixing bowls


8-inch cake pan

Parchment paper

Baking spray

Cooling rack

Double-boiler or heatproof bowl & small saucepan

Food thermometer

Stand mixer fitted with a whisk attachment

Cake Ingredients

150g All Purpose Flour

60g Whole Rye Flour

45 dutch processed cocoa powder

234g cane sugar

4g salt

6g baking powder

1g baking soda

250g whole milk

210g olive oil

2 eggs

Buttercream Ingredients

115g egg whites

190g cane sugar

550g unsalted butter, room temperature

100g semisweet chocolate chips

50g cocoa powder



  1. Preheat the oven to 350F.

  2. In a medium bowl combine all the dry ingredients - both flours, cocoa powder, sugar, salt, baking powder and soda. Whisk briefly to combine.

  3. In a separate bowl place all the remaining ingredients. Whisk to combine.

  4. Pour your wet mixture into your dry mixture and whisk together until just combined.

  5. Prepare a 8-inch pan with parchment and baking spray. Pour the batter into the pan.

  6. Bake for 30-35 minutes or untill the center is springy to the touch and the sides have begun to pull away from the pan.

  7. Allow to cool in the pan for 10 minutes before transferring to a rack to cool completely.

Chocolate Swiss Buttercream

  1. Put the chocolate into a heatproof bowl that’s set over a saucepan filled with a few inches of boiling water. Do not let the base of the bowl touch the water below. Stir, until the chocolate has melted. Remove from the heat but keep the bowl over the saucepan, to keep it warm.

  2. Put the egg whites and sugar into the bowl of a stand mixer fitted with a whisk attachment. Set it over a saucepan filled with water. Heat, whisking constantly until it reaches 160F. Immediately remove then set the bowl onto a stand mixer fitted with the whisk attachment. Whisk on high speed until thick and glossy, 5 to 7 minutes.

  3. Slowly add the butter a tablespoon at a time, continue beating until smooth and silky, about 10-15 minutes.

  4. Add melted chocolate, cocoa powder and pinch of salt. Whip to combine.

  5. Frost cooled cake with buttercream.

Makes one 8-inch cake.

Recipe contributed by Coco et Sel, adapted from Rose Wilde.

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Whole Rye Flour


All Purpose Flour


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