Rye and wheat flour in cake baking

[oli]

I am curious to know if anyone has tried using rye or wheat flour in a chocolate cake and what did they think of it?

I see Edd Kimber used it in his Sweet and Salty cake recipe and I wouldn't think that would be the best choice, maybe I am missing something here. I have only used all purpose and cake flour so I am not a professional baker and I am unfamiliar with it. As I understand it rye will make the biggest difference in both taste and texture. Whole wheat will also. Both will take more liquid and possibly leaven agents - baking soda or baking powder.
The textures will be really different.

Edited 15 hours ago by oli (log)

[AAQuesada]

I don't know about substituting rye in an existing cake but I have rye chocolate chip cookies recipe that I love & the flavors do go really well together! Another combination I saw quite a bit when I visited Paris last was Buckwheat and Chocolate in cakes or other desserts. Personally I would look for recipes that that have been developed for those grains in particular

 

https://www.poilane.com/en/blogs/blog/gateau-de-seigle-chocolat