Jeff and Leah
This was really important for me to find, I was really wanting chocolate cake, but I didn't want the white flour and sugar that always comes with it. Thankfully I found a pretty good recipe at Whole Grain Gourmet and tweaked it a little.
First of all, it's important to use cake flour. If you don't have cake flour, don't worry! I found this awesome way to make your own. Go here, and do this! Make your own cake flour. Also I have used two sweeteners, honey and maple syrup. Maple syrup was awesome and honey was gross.
Here is what I did for the cake.
Ingredients:
2 ounces Unsweetened Chocolate
1 1/2 cups sifted Organic Whole Wheat/Spelt Cake Flour
1 tsp Baking Soda
1/4 Salt
1/4 cup Butter, softened at room temperature OR Coconut Oil
1 1/4 cup Grade B Maple Syrup
2 Eggs (room temperature)
1 1/2 tsp Vanilla
1/2 cup Sour Cream OR Coconut Milk (use the fat not the liquid)
1/2 Boiling Water
Preparation:
* Preheat oven to 375 degrees. Grease and flour a 9" cake pan. <----THIS IS VERY IMPORTANT!
* Sift the flour, baking soda, and salt together and set aside.
* Melt the chocolate and then allow it to cool slightly. Be careful not to allow it to harden.
* Beat the butter and sweetener together for two minutes. Add the eggs and beat for an additional two minutes. Beat in the vanilla and cooled chocolate.
* Gradually stir in the sifted flour mixture in approximate thirds, alternating each time with 1/4 cup of the sour cream.
* Stir in the boiling water. Pour the batter into the prepared pan.
* Bake for 23 minutes. DO NOT over bake this cake!!! Allow the cake to cool on a wire rack for 10 minutes.
I have made this with whipping cream and on it's own and both were amazing! I don't need anything on this to make it great, but the whipping cream with strawberries or raspberries!
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