Rye and whole-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.

[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

[Acelestialobject]

I havent tried rye. But have tried wholewheat flour in a chocolate cake. I like dense and moist chocolate cakes and find that it truly compliments the chocolate flavour. Also wholewheat flour goes pretty well with carrot cake.

Edited 21 hours ago by Acelestialobject (log)

[Mjx]

My mother regularly used whole-wheat flour in cakes. The results ranged from good (e.g. apple-sauce cake, which has a texture similar to banana bread), to dreadful and sad (e.g. angel-food cake, which should not have the texture of a washing-up sponge); most were not as appealing as the plain- and cake-flour versions, which were developed for these lighter flours. I've replaced plain flour with rye flour in one recipe (a Guinness and ginger cake, which also has a texture like banana bread), and it works; I've tried rye flour in brownies, and the texture was not great, rather pasty.