Thursday, March 10, 2011

Double-Chocolate Layer Cake

I've got birthday cake on the brain. And while I shan't show you the poor cut up little monkey from Owen's recent birthday (the photo above is from my birthday last fall), I thought I'd share my go-to recipe when it comes to birthday cakes.

I've tweaked and sampled, and this is the recipe I've come up with. It's as nourishing as I know how to make it, and utterly delicious. We are a chocolate-loving family, and this cake is always a hit!

Double-Chocolate Layer Cake

1 3/4 c. sprouted wheat flour, plus more for dusting
2 c. Sucanat
3/4 c. unsweetened cocoa powder
2 t. baking soda
1 t. aluminum-free baking powder
1/2 t. sea salt
1 c. buttermilk
1/2 c. gently melted coconut oil
2 large eggs (preferably pastured)
1 t. vanilla
1 c. freshly brewed hot coffee**

Preheat the oven to 350*. Butter two 8-inch cake pans and line with parchment paper; butter paper. Dust the pans with flour, tapping out excess.

Using an electric mixer, combine flour, sucanat, cocoa powder, baking soda, baking powder, and salt at low speed. In a medium bowl, whisk buttermilk with oil, eggs, and vanilla. Slowly beat into dry ingredients until just incorporated, then slowly beat in hot coffee until fully mixed in.

Pour batter into prepared pans. (It will be quite thin - don't worry, it's supposed to be that way.)

Bake for 35 minutes, or until a toothpick comes out clean. Don't overbake!

For the frosting, I almost always use Basic Chocolate Frosting - Coconut Cream from Wardeh at GNOWFGLINS. I double the recipe in order to have enough frosting for this particular cake. It spreads great and tastes delicious.


**I recently tried using Teeccino in place of the coffee, and it was very well-received.

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