In a large mixing bowl, combine together the yogurt and sugar until homogenous.
Add in the oil, vanilla essence and buttermilk. Whisk together.
Before sieving the dry ingredients, take out 1 tbsp of whole wheat flour and coat the chocolate chips with it. Set aside (This ensures that the chips won't sink to the bottom while baking).
Now directly sieve all the dry ingredients - whole wheat flour, baking powder, baking soda and salt on top of the wet ingredients.
Mix until you get a lump free batter. Add in the flour coated chocolate chips and mix well.
Pour the batter into a cake pan that has been buttered, floured and lined with a parchment paper and level the top off.
Sprinkle some more chocolate chips on top if you like.
Bake in a preheated oven of 180°C for 40-50 mins or until a skewer inserted in the centre comes out clean.
Allow it to cool in the pan itself for 5 mins. Then run a knife on the edges and invert the cake pan to release the cake.
Let it cool completely before slicing.
Always start with room temperature ingredients, prepare your cake pan and also put your oven to pre-heating.
Never over-mix the batter. I have talked about this tip in my FREE ebook. You can get it by clicking here.
Try to use mini chocolate chips for this recipe if possible based on the experiment that I have shared above. If not you can chop up the compound chocolate bar and use that too or you can use regular chocolate chips too.
Coat the chocolate chips with flour so that they do not sink to the bottom of the cake.
I am using dark chocolate chips here you can use any - dark, semi sweet or sweet or a combination of the three.
Bake the cake till the skewer comes out clean.
Using Maida that is All Purpose Flour in place of Whole Wheat flour would yield a much softer and lighter cake.
You can use any nuts of your choice in place of chocolate chips or use a combination of both.
I have made my own Buttermilk using Milk and Vinegar. Sharing the method for you guys if you would like to make it at home too.
How to DIY Buttermilk at home?
For 3/4 cup of Buttermilk called for in the recipe use 3/4 cup warm milk and add 1 tsp vinegar or lemon juice. Stir and let it sit for 5 mins during which the milk will curdle to form buttermilk. Use this curdled milk in your recipe.
Yogurt: You can use 1 egg or simply skip the yogurt and use 1 cup buttermilk in place of 3/4 cup Buttermilk.
Sugar: Equal amounts of Jaggery or Brown sugar can be used instead.
Oil: Equal amounts of melted butter can be substituted for oil.
Vanilla Essence: One can either skip vanilla essence and use cinnamon powder or cardamom powder or both vanilla essence and cinnamon powder can be used to flavour the cake.
Buttermilk: Make your own or use store bought.
Whole Wheat flour: Maida that is All Purpose Flour or Cake Flour can be used.
Chocolate chips: Any nuts or a combination of nuts and chocolate chips can be used.
How to Store the Cake?
Once cooled, store the cake in an air-tight container for 3-4 days or in the fridge for upto a week.