Chocolate Cake Made With Unsifted Fresh Milled Flour
Prepare to indulge in a sensory delight with this ultimate chocolate cake made with fresh milled flour. This heavenly confection embodies the perfect balance of rich, moist, velvety chocolate and the nutrition from freshly milled flour. Each bite is a symphony of flavors and textures that will transport your taste buds to new heights of bliss. Get ready to embark on a baking adventure that will redefine your chocolate cake experience. I make this recipe with unsifted Freshly milled soft white wheat 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
For Different size pans, baking times will vary.