The Ultimate Chocolate Cake Made With Fresh Milled Flour
Prepare to indulge in this ultimate chocolate cake made with fresh milled flour. This heavenly confection is the perfect balance of rich, moist, velvety chocolate and the nutrition from freshly milled flour. Each and every bite is a symphony of flavors and textures that will transport your taste buds to new heights of bliss. So, if you love chocolate, then get ready to embark on a baking adventure that will redefine your chocolate cake experience. Also, I make this recipe with unsifted Freshly milled soft white wheat flour.
Can You Make A Moist, Soft Cake Using Unsifted Fresh Milled Flour?
Yes! You can make a moist, soft, and decadent chocolate cake using unsifted fresh milled flour. Traditionally, sifting has been a crucial step to achieve lightness and uniformity in baked goods. However, I ventured outside of the box to see if I could make a delicious cake while leaving the nutritious parts (the bran & germ) of the wheat flour in! Also, I didn’t want to sacrifice taste and texture. So, let me be the first to reveal to you the secret to unsifted chocolate cake made with freshly milled wheat!
Why Should I Use Fresh Milled Flour To Make A Cake
Unlike commercially processed flour, fresh milled flour retains its natural oils, nutrients, and distinct flavors. Also, fresh milled grains give a depth of flavor & texture to your cakes that is unmatched with processed flour, all while still keeping a moist and tender crumb. Why not enjoy the best of both worlds: a cake that is not only more nutritious, but also incredibly delicious. So, it’s safe to say that when it comes to baking with fresh milled flour, you can indeed have your cake and eat it too! LOL Pardon the pun, but it’s hard to resist considering the topic!
If chocolate cake is not your jam, no worries I have a delicious moist yellow cake with two buttercream options! Chocolate or Vanilla! HERE
Ingredients To Make This Fresh Milled Flour Chocolate Cake
- 1&3/4-2 cups Fresh Milled Soft Flour 210g (I milled a heavy 1 cup of soft white wheat berries to get this) (I did not sift)
- 1/4 cup potato starch 32g (or cornstarch)
- 1/2 cup melted butter 113g
- 1/4 cup avocado oil (or olive oil) 54g
- 1 cup sugar 200g
- 2/3 cup brown sugar 150g
- 3 eggs (room temperature)
- 1 TBSP Vanilla Extract
- 1/2 cup yogurt 120g (could use sour cream, kefir, or buttermilk)
- 1/2 cup whole milk 120g
- 1 tsp vinegar
- 2/3 cup cocoa powder 64g
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Ingredients For The Chocolate Buttercream Frosting
- 1 cup softened butter 230g
- 3 cups powdered sugar 360g
- 1/2 cup cocoa powder 60g
- 1-4 TBSP whole milk
- 2 tsp vanilla extract
- 1/4 tsp salt
Instructions How To Make Fresh Milled Flour Chocolate Cake
- Firstly, mill the flour.
- Then, add Potato Starch, baking soda, baking powder, salt, and cocoa powder into your flour. Wisk these dry ingredients together, then set aside.
- In a separate mixing bowl, add melted butter, oil, sugar, brown sugar, eggs, vanilla, vinegar, yogurt, and milk. Mix until wet ingredients are combined.
- Then, add the dry ingredients to the wet ingredients. Stir these together to combine. You want it smooth and incorporated, but not over mixed. Do this part by hand, not with a mixer.
- Let your batter sit for about 15 minutes while the oven preheats and you prepare your baking pans.
- Preheat oven to 350* F
- Prepare your cake pans. (I sprayed a decent amount of oil in my two 8 inch round cake pans. Then, I cut a piece of parchment paper in a circle to line to bottom of the pan. Spray the top of the paper as well.)
- Evenly distribute batter into both round cake pans. I used Two- 8 inch cake pans. (For Different size pans, baking times will vary.)
- Bake for about 30 minutes, or until an inserted toothpick comes out clean. Keep an eye on it, you don’t want to overbake or it will be dry.
- Allow cakes to cool in the pan for about 15 to 20 minutes.
- Then, turn each cake out onto a wire rack to cool completely before frosting. (you can also put them in the fridge at this point if you wish.
- Make The Frosting While the cakes are cooling
Instructions on Making The Chocolate Buttercream Frosting
- In a stand mixer (or hand mixer) beat softened butter on high for about 3 minutes until it is light and creamy. Scrape down bowl as needed during this.
- Then, add half the powdered sugar, cocoa powder, vanilla, salt, and 1 TBSP whole milk.
- Start SLOW and begin mixing.
- Once incorporated, turn speed up to high to whisk. It should get light and fluffy.
- Slowly add in more powdered sugar until you reach the desired level of sweetness. Scrape down sides of the bowl a few times during this.
- If it seems too thick you can add more whole milk to thin. (a little goes a long way!)
- Lastly, enjoy!!!
Baking Pan Alternatives
I baked my cakes in two 8×8 round cake pans. However, you can bake them in other baking dishes. It is important to note that these are just guidelines, and you still need to check your cakes for doneness.
- 9×9 Round Pans: bake for about 5-10 minutes less.
- 9×13 Rectangle Pan: bake for 5-10 minutes longer.
- Cupcakes: bake for about 18-22 minutes.
How To Store A Cake Without A Cake Keeper
Since I travel the US in my RV with my family, my storage space is limited. This means, I don’t have room for a cake keeper or cake carrier to use only a few times a year. Although my family would probably love to gobble this cake up all in one day, I still need a solution for storing my cake, especially if we have a travel day coming up! I had to think on my feet on this one, because we did have a travel day soon after I made this very cake!
So, I Matt and I had to get creative! We decided upon a mixing bowl upside down over the cake. The cake sat on one of our dinner plates that somehow fit perfectly under that mixing bowl! Success! Now, what do we do with it tomorrow morning when we pack up the RV and travel to a different destination. Our solution was to put that whole cake, plate, and inverted mixing bowl into our microwave…..close the door….. and say a little prayer! Well, don’t you know, even with all those bumps and potholes across this great nation, it made it unscathed!
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Checkout Some Of My Other Recipes
Yellow Cake with 2 Frosting options!
Double Chocolate White Chip Cookies
Chocolate Peppermint Sourdough Cupcakes
Fresh Milled Flour Recipe Index
Chocolate Cake Made With Unsifted Fresh Milled Flour
Equipment
- 2 8 inch round cake pans
Ingredients
Chocolate Cake Ingredients
- 1&3/4 – 2 cups Fresh Milled Soft Flour 210g I milled a heavy 1 cup of soft white wheat berries to get this (I did not sift)
- 1/4 cup potato starch 32g or cornstarch
- 1/2 cup melted butter 113g
- 1/4 cup avocado oil or olive oil 54g
- 1 cup sugar 200g
- 2/3 cup brown sugar 150g
- 3 eggs room temperature
- 1 TBSP Vanilla Extract
- 1/2 cup yogurt 120g could use sour cream, kefir, or buttermilk
- 1/2 cup whole milk 120g
- 1 tsp vinegar
- 2/3 cup cocoa powder 64g
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Chocolate Buttercream Frosting Ingredients
- 1 cup 1 cup softened butter 230g
- 3 cups Powdered sugar 360g
- 1/2 cup cocoa powder 60g
- 1-4 TBSP whole milk
- 2 tsp vanilla extract
- 1/4 tsp salt
Instructions
Instructions To Make The Chocolate Cake
- Firstly, mill the flour.
- Add Potato Starch, baking soda, baking powder, salt, and cocoa powder into your flour. Wisk these dry ingredients together, then set aside.
- In a separate mixing bowl, add melted butter, oil, sugar, brown sugar, eggs, vanilla, vinegar, yogurt, and milk. Mix until wet ingredients are combined.
- Then, add the dry ingredients to the wet ingredients. Stir these together to combine. You want it smooth and incorporated, but not over mixed. Do this part by hand, not with a mixer.
- Let your batter sit for about 15 minutes while the oven preheats and you prepare your baking pans.
- Preheat oven to 350* F
- Prepare your cake pans. (I sprayed a decent amount of oil in my two 8 inch round cake pans. Then, I cut a piece of parchment paper in a circle to line to bottom of the pan. Spray the top of the paper as well.)
- Evenly distribute batter into both round cake pans. I used Two- 8 inch cake pans.
- Bake for about 30 minutes, or until an inserted toothpick comes out clean. Keep an eye on it, you don’t want to overbake or it will be dry.
- Allow cakes to cool in the pan for about 15 to 20 minutes.
- Then, turn each cake out onto a wire rack to cool completely before frosting. (you can also put them in the fridge at this point if you wish.
- Make The Frosting While the cakes are cooling.
Instructions To Make The Chocolate Buttercream
- In a stand mixer (or hand mixer) beat softened butter on high for about 3 minutes until it is light and creamy. Scrape down bowl as needed during this.
- Add half the powdered sugar, cocoa powder, vanilla, salt, and 1 TBSP whole milk.
- Start SLOW and begin mixing.
- Once incorporated, turn speed up to high to whisk. It should get light and fluffy.
- Slowly add in more powdered sugar until you reach the desired level of sweetness. Scrape down sides of the bowl a few times during this. If it seems too thick you can add more whole milk to thin. (a little goes a long way!)
Video
Notes
*This post contains affiliate links, which means I make a small commission at no extra cost to you! As an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Love and Have Used!
Such a delicious cake! Specially the following day. Thank you for the great recipe!
Awesome! So happy to hear it was a hit! We love it too! Thanks! 🙂
I made this for my 8 year olds birthday party and everyone loved it!! I found the measuring units were different than the weight units. I used the weight units and it was perfect! Thank you for my new go-to recipe for my kids birthdays! 🎈
Yay! So happy to hear it was a hit! Yes, the weight measurements are always the better option, every person scoops volume cups a bit differently, and depending if the flour was milled right before, or earlier will affect how much goes into a cup too. Thanks so much! Happy Birthday to your 8 year old! 🙂
I have one 9×13 cake pan. Would I have to double the recipe in order to make it a layer cake, or do I divide this recipe in half to make the layer? What about the frosting?
This will make a 9×13 cake, if you want 2 9×13 pans worth, then you would double this recipe. Same with the frosting. 🙂
Hi! Can I use Greek Yogurt for the yogurt/kefir/buttermilk?
I assume so, but thought I would double check!
Love all your recipes, thank you!!
Yes you can! 🙂
What would happen if I used the hard red wheat I have on hand? Would it flop?
It wouldn’t be as soft, and you would need to decrease the amount of flour by maybe 1/2 cup or so 60g. It would still taste delicious! 🙂
Thanks for this recipe. I wanted to make this into cupcakes. I was wondering if spelt can be used in the place of soft white?
Yes, spelt makes a nice replacement for soft white! 🙂
Loved this cake! It was very yummy! Do you think this could be made into cupcakes? Just adjust the baking time?
Yes, you can make them into cupcakes, bake at 350*F for 15-20 minutes, just until a toothpick comes clean without batter on it. Don’t overbake, or it can get dry.
I’ve made this cake a couple times and it’s absolutely delicious!
I do have a question for you. I’m relatively new to baking, do you know about how long of a bake time if I
made these into cup cakes?
Awesome! So happy to hear that, I bake them about 15-20 minutes as cupcakes. Let me know how it goes! Happy Baking! 🙂
I’ve made the cake a bunch of times already and am
I allowed to say this ?? It tastes like
Duncan Hines!! It amazes me every time. I would never ever believe it’s “whole wheat”. You are so talented at making up recipes!!
– I use coco June dairy free yogurt
-all light olive instead of butter
– less sugar
-lemon bc I ran out of vinegar
– and I didn’t let it sit for 15 mins and it was still Perfect.
Laughing from all my changes, but it’s heaven I can eat every cupcake !!
Awesome! I am so happy to hear it was a hit! Thanks so much! 🙂
I can’t rate the cake yet because I am making on Saturday the 29th. I just have one question. I have never used cornstarch in baking and I wanted to know what enhancement does corn starch add to the overall outcome of the cake? Thank you so much.
Tish
It turns the fresh milled flour into a cake flour, makes it more light, and moist.
Oh my gosh. Brilliant. Thank you for the timely response. I will get back with you Sunday. 👍
The cake was delicious and enjoyed by all at Easter dinner. The only issue was when I was getting out the pans I could only find one round pan. No idea where the other is. I cooked it in a 9×13 pan and the center fell. It was still good. Thank you!
I am happy to hear it was a hit! It may have needed just one minute or so longer in the oven. But, honestly, I prefer my cakes ever so slightly under baked better than a little over baked. They stay more moist that way! Thanks for sharing! 🙂
How long should I bake if turning this into cupcakes?
I bake mine for 350*F for 15-20 minutes or until the toothpick comes out clean.
Would this recipe make good cupcakes as well? If so roughly how many cupcakes will come from one batch?
Yes, this should make about 24 cupcakes.
Hi Kara,
I have a couple questions about your recipe, I am trying to come up with a fresh milled flour birthday cake that I can carve because my son wants a chocolate monster truck cake.
1) have you tried this cake with spelt flour and if so how did that go and did you change the liquid amount? I read in your book that spelt flour can often be used in place of soft white wheat because it doesn’t develop as much gluten. But it is still different…. Doesn’t it also require less liquid?
2) what purpose does the 1/4 cup of starch serve? I have been looking the other fmf chocolate cake recipes and yours is the first I’ve seen that has starch. Is it for the crumble? I have read this cake is very soft, maybe too soft to carve… Have you left the starch out before and if so how was it different?
Thank you so much for your book btw, I use it all the time and it is constantly in my kitchen. I wish I could show you a picture of how well loved it is.
Hi! Happy Birthday to your son! Yes, this cake is great with spelt, and I don’t find I need to adjust it, but I do recommend going by weight with it. Adding the starch makes the flour more like a cake flour (Cake flour typically has some kind of starch in it) It makes it lighter, and holds more moisture in. We just prefer it with the starch for texture. One trick to helping with frosting and carving is to make it ahead, and freeze the cake (not in the pans) Then, set it at room temp the day you want to serve, and frost it. It slices and frosts so nicely if it is still very cold. I am so happy you are enjoying my cookbook! Thanks so much! 🙂