Say, would you like a little chocolate cake with that chocolate fudge frosting? :)
This recipe is great because you can soak the flour to break down the phytates if you want. Or if you don’t, that’s okay too.
Buttermilk Whole Wheat Chocolate Cake
2 cups whole wheat flour
1 1/3 cups sucanat
1/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup melted coconut oil or melted butter
1 1/3 cups buttermilk
Chocolate Fudge Frosting
If you choose to soak your flour, mix the 2 cups of whole wheat flour with the 1 1/3 cups buttermilk. Cover and allow this mixture to soak overnight on the countertop. Add remaining ingredients (everything but the frosting, that is) and bake as directed.
Mix dry ingredients together in a large mixing bowl. Add eggs, oil or butter and buttermilk. Mix with beaters until batter is smooth and well mixed.
Work very hard to avoid grabbing a spoon and eating the entire batter directly out of the bowl before it has been baked.
Butter two round cake pans or one 9×13 inch cake pan.
Bake round cakes at 350° for 25-30 or a 9×13 inch cake for 35-40 minutes. OR, leave the cakes in the oven until a toothpick poked in the middle comes out clean. Every oven is different, right?
Allow the cakes to cool completely before removing them from the pans. I used a butter knife to loosen the edges from the sides of the pan. Place the cakes on plates.
Did I forget to mention that you would need some of this Chocolate Fudge Frosting? Oh yes, you DO need a batch of this Chocolate Fudge Frosting. Plop a nice amount of frosting on one cake and spread it around well.
Carefully place the other layer of cake on top of the frosted layer.
Oh look…it’s a chocolate fudge sandwich!!
Plop another nice amount of frosting on top of the second layer. Carefully spread the frosting over the top and sides. This step is not very easy for me and I’m usually messy and have to lick my fingers. Bummer.
Ah, a slice of chocolate heaven…
I will work (sometime within the coming months) to come up with a white cake and white frosting. However, when you’re using whole wheat flour and sucanat, the results are not going to be white. Anyone up for a Tan Cake? Mmm, sounds good to me!
Get ready to share YOUR recipes Friday!!! Can’t wait to see what you’re going to share!!!