Double Chocolate Cake

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Looking for a “healthy” double chocolate cake? This is it. Listen, I didn’t say “diet” (I will never say diet), this cake is loaded with sugar, but it’s made from fresh milled flour and all real ingredients. It’s not going to make you feel groggy, heavy, sick, etc. – it’s a wholesome dessert your family is sure to love.

Use Fresh Milled Whole Grains

I’m allowing myself to label this cake as “healthy” because it’s made from fresh milled whole grain flour. This means that I mill wheat berries into flour using my home flour mill just before baking. It’s important that you mill them fresh (versus buying the whole grain flour from a health food store) so the oils in the flour don’t go rancid and ruin the nutritional value. To read more about this nutrient dense way to incorporate grains, read my post: Homemade Flour from Whole Grains.

Prepare the Double Chocolate Cake

To get started, preheat your oven to 350 degrees Fahrenheit. Grease two 9″ cake pans and then lightly dust them with flour (you don’t have to do this, but it helps the cake not stick). Set those aside.

I love my KitchenAid stand mixer for baking, it allows you to be hands free while you work. In a stand mixer or a large bowl, whisk together the dry ingredients: soft white wheat flour, honey granules, cocoa powder, baking powder, baking soda, and salt. All ingredient measurements are listed in the recipe below.

In a separate bowl, whisk together the buttermilk (you can substitute milk), eggs, olive oil, and vanilla bean paste (or vanilla extract but the paste is loads better). Slowly, add the wet ingredients into the dry, stirring as you pour. Then, add the hot water and continue to mix until everything is incorporated.

Distribute the cake batter evenly between the two cake pans and gently place them inside the preheated oven. Bake for 30-35 minutes, or until a toothpick comes out clean. While the cake bakes, prepare the frosting.

Do you have to use Chocolate Frosting?

If chocolate frosting on chocolate cake is just too much of a good thing for you, switch it up! We actually love this dark, moist cake with my cream cheese frosting. But this chocolate frosting is divine…

Cream together the butter and cocoa powder using an electric mixer. (The butter should either be melted or room temperature.) To the butter/cocoa mixture, slowly beat in the confectioners sugar and the milk, alternating as you mix (ie. 1 cup of sugar, followed by a drizzle of milk, another cup of sugar, more milk, etc.). After the milk and sugar has been added and is well blended, add the vanilla paste or extract.

Once the cake is done cooking, remove each pan from the oven and carefully turn them out onto two plates. Let them cool completely before frosting (or the frosting will melt).

Spread one cake round with 1/3 of the frosting. Place the second round on top, and use the remaining frosting to cover the top and sides of the cake, until even.

Enjoy your delectable creation with loved ones!

Leave a comment below letting me know if you tried this recipe and what you thought! Did you opt for the chocolate frosting or did you switch it up?

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