Soooooo Chocolatey!
Whole Wheat Chocolicious Chocolate Cake
After all, chocolate cake should be just that,
so chocolatey, it’s chocolicious.
Don’t you think?
If you like chocolate, you have come to the right place.
My whole wheat chocolate cake is gently sweet by itself. BUT, when you add the chocolate frosting you get the perfect balance of flavors: savory deep chocolate and sugary chocolate sweetness.
Throw on some chopped pecans and the universe has come together!
Bonus: My Chocolicious Chocolate Cake is good for you.
Yes, you heard correctly,
Good for you!
OK, maybe chocolate cake is not as healthy as broccoli; but, you can certainly make it healthier.
That’s what this site is all about: making dishes, even chocolate cake, healthier by using wholesome and natural ingredients like:
Fresh milled 100% whole wheat flour
Bean flour, yes, beans (optional)
Freshly ground flax seed
Raw unprocessed sugars
Coconut oil and
Buttermilk
See my Healthy Ingredients page for more information
Why serve nutritionless fake foods made with bleached white flour, loaded with bleached white sugar, coloring or wacky ingredients 
when you can serve pure goodness in every bite?
“Here, honey, have some Chocolicious Chocolate Cake instead!”
Made with 100% Freshly Milled
Whole Wheat Flour
Recipe
Tracy's Whole Wheat Chocolicious Chocolate Cake
10 inch Bunt Pan serves 12-16
Ingredients:
Dry
1-3/4 cups Soft White Flour*, freshly milled (or Hard White Wheat)
Bean Flour* freshly milled (optional-see tips below)
1/4 cup Ground Flax Seed*, freshly ground
1-1/3 cups Sucanat* or Brown Sugar, loosely packed
1/3 cup Raw Sugar* or white sugar
1 cup Cocoa Powder
1-3/4 tsps Baking Powder, aluminum-free
1-1/2 tsps Baking Soda
1-1/4 tsps Sea Salt
Liquids
1-1/4+ cups Buttermilk or Soured Milk (see tips)
2 Eggs
2/3 cup Virgin Coconut Oil*, Expeller-Pressed Coconut Oil* or Olive Oil
2 tsps Vanilla
1 cup Boiling Water
*See my Healthy Ingredients page for details and purchase links.
Chocolicious Chocolate Frosting
Ingredients
1/3 cup Virgin Coconut Oil
4 Tbls Butter
3/4 cup Cocoa
3-1/2 cups Powdered Sugar
1/2 cup Milk
1 tsp Vanilla
*Ingredients: See explanations in the instruction sections below.
*Sucanat: Is real brown sugar. See my Healthy Ingredients page for more details.
Optional Ingredients
The optional ingredients are just that, optional. However, they DO enhance the taste, texture and nutrition of your cake; but you totally may omit them.
How much grain do I mill?
Take the total cups needed and divide by 1.5.
Example: 4 cups flour / 1.5 = 2-2/3 cups grain
This Cake:
1-3/4 cups flour / 1.5
= 1-1/8 cups grain
These calculations are an estimate
If you do not mill your own flour yet
Simply replace the needed flour with unbleached all-purpose or pastry flour.
See Getting Started Milling to learn about milling your own grain, corn and bean flours and corn meals.
Bean Flour
Bean Flour
Bean Flour: I add bean flour into most of my baking: breads, biscuits, cookies, cakes, etc.
Beans have so much to offer in the way of protein, fiber and tons of nutrients. So why not power-up those baked goods!
Add 1 Tablespoon dried beans per cup of grain. I like to use dried navy beans or baby Lima beans; however, pretty much any dried bean will work.
Just add them in with your grain and mill all together.
Again, check out my Milling Basics page to learn more.
So, why not POWER-UP your baked goods?!
Instructions
For simple instructions, click the plus-sign or keep reading for detailed instructions.
Simple Instructions
Simple Cake Instructions
Cake Batter Instructions
Preheat oven: 350 degrees
Prepare Baking Dish: Brush your cake bunt or cake pans with the Cake Pan Coating or grease and flour them. See Pan Coating recipe in detailed instructions section below.
Dry Ingredients: In a large mixer bowl using a whisk combine all dry ingredients.
Add Liquids: Add buttermilk, eggs, coconut oil and vanilla. Beat 2 minutes on medium speed. A hand mixer may be used.
Boiling Water: Stir in boiling water; careful, batter will be very hot and thin.
Pour Batter: Pour batter into prepared pans. Gently tap filled pans on the counter top a couple of times to bring air bubbles to the top.
Bake: Bake in preheated 350 degree oven for 35-40 minutes for bunt pan (30-35 minutes for cake rounds) or until knife or toothpick inserted in the center comes out clean.
Cooling: Remove from oven and cool on a rack for about 10 minutes. Run a spatula or knife around the edge of the pan to release the cake sides. Place a cooling rack on top of pan, then invert onto the cooling rack (for bunt pan, invert again on another rack to be right-side up). Allow to cool completely before frosting or frosting will slide right off.
Simple Frosting Instructions
Frosting Instructions
Melting: On low heat, melt coconut oil and butter; pour into a glass or metal mixing bowl.
Cocoa Powder: Using a whisk or hand mixer, gently blend in cocoa powder.
Sugar & Milk: Add alternating powdered sugar and milk. Whisk till smooth. Stir in vanilla.
Constancy: Add more sugar for stiffer consistency to spread or more milk to thin to drizzle.
Frosting Cake: Make sure cake is completely cooled before frosting or frosting will run off your cake. Spread or drizzle the frosting. Garnish as desired.
Detailed Instructions
First Things First
Mill Grains & Beans
I use:
NutriMill Harvest Grain Mill or the
NutriMill Classic Grain Mill – LOVE Them!
Pour the grain in the top, and
Viola!
Out comes beautiful
fresh flour
Easy peasy!
Set your mill to fine, according to your mill’s instructions, mill about 1-1/8 cups Soft White wheat berries and 2 Tbls dried beans.
Pour your grain and beans in the hopper and mill away.
Which Grain: *Soft White wheat is best for cakes, cookies, etc. It is lighter/fluffier and has a mild neutral flavor. Other grains may be used such as Hard White or Kamute, but may not lend to as light a bake.
Beans: Any dried beans will do: Great Northern, Lima, Navy, or even Garbanzo; but, you may totally skip the beans. They just make your cake healthier. What a great idea, healthy cake! No, your cake will not taste like beans after it bakes; just pure chocolaty goodness.
*For detailed milling instructions of whole grains (berries) and beans into flour instructions, See: Milling Basics: How To Mill Whole Grains and Beans Basics
Adding Flax Seed
Adding Flax Seed
Adding Flax Seed
By adding Flax Seed to just about anything: baked goods, soup, salad, cereal; you name it, you are adding lots of other nutrients and those all-important omega-3’s, which helps lower inflammation.
Don’t eat it whole, because the body does not break it down. So grind it fresh.
Use your coffee grinder like Krups Ultimate Super Quiet Grinder (shown below) or blender. Zip, zip!
Check out my Healthy Ingredients page for more benefit info.
Just like the grains, you must grind them fresh to reap those benefits. No, don’t use pre-ground flax meal from the store, because many of the nutrients will have already oxidized away.
If you don’t have flax seed just replace the called-for amount with flour. But, I encourage you to get some and use it often.
DO NOT mill flax seed in your grain mill!
Stir freshly milled flour.
After milling any grains, beans or corn, always give the fresh flour or meal a good stir to evenly distribute the bran and other flour components before scooping out the measure for a recipe.
Measuring flour for a cake: Because most cakes are to be light and fluffy, the measure of flour is important.
So, don’t just scoop up the flour with a measuring cup, but always spoon the flour into the measuring cup; then scrape the top flat with a knife.
And no shaking the measuring cup. This action can cause the flour to settle and pack giving a false measure of flour. Think light and fluffy.
Prep Time
Preheat oven to 350 degrees. Place rack in the center of the oven.
Grease and flour a bunt pan or two 8 or 9 inch cake pans.
Better yet, use my Cake Pan Coating. See Tracy’s Tips below.
Non-Stick Baking Pan Coating Recipe
1/4 cup Palm Shortening, lard or tallow (replaces traditional un-natural hydrogenated vegetable shortenings)
1/4 cup Coconut Oil (Virgin or Expeller-pressed)
1/4 cup Flour
Slightly melt shortening,
Add oil and flour.
Mix together on medium speed blender or whisk.
Store in glass jar in refrigerator.
Allow to come to room temperature to soften before using. Apply to baking pan with a pastry brush or paper towel. As a professional baker this recipe is so awesome to keep your baked goods from sticking.
Mix Dry Ingredients
In a large mixer bowl, combine dry ingredients.
Hand mixer and a large bowl will work fine too.
I use the Bosch Universal Plus Mixer with cake paddles and bowl scraper attachments.
It’s awesome!
Add the Liquids
Add the liquids: buttermilk, eggs, oil and vanilla.
Beat two minutes on medium speed (Bosch – speed 2).
Stir in bowling water; (careful, it’s hot). Batter will be very thin.
Pour into Pan
Pour the batter into your prepared bunt or cake pans (dividing equally).
Air bubbles: To make sure there are no air bubbles in you cake, gently tape the filled cake pan on the counter a couple of times. You will see the air bubbles come to the surface.
See! 😉
Time to Bake
Bake in a preheated 350 degrees oven, preferably in the center of the oven.
Bake for about 35-40 minutes. (30-35 minutes for 8″ & 9″ rounds) or until clean knife comes out clean from thickest part.
Best to test doneness at the earliest bake time. You DO NOT want to over bake. This cake should be moist; better a little under done, than over done.
Test for doneness: Using a knife or skewer, slip it into the cake middle, then remove. If it comes out pretty clean, no runny batter, then your cake has finished baking; take it out. If wet batter still clings to your knife, leave in the bake another 3-5 minutes. Check again.
Test for doneness
Knife should come out clean
Remove from the Oven
Remove your beautiful whole wheat Chocolicious Chocolate Cake from the oven and place on a rack to cool for about 10 minutes.
After the cake has pulled away from the pan’s sides, gently run a knife or rubber spatula around the edges of your cake pan to help release the cake. You can gently tap the pan on the counter to help the release.
Place a cooling rack on top of the pan and invert the cake.
Cake should pull away from the pan sides
The moment of Truth
Ta-da!
You did it! Look at that lovely cake!
Allow the cake to cool completely before frosting!
Note: If you frost too soon, the frosting will just slide down the sides and onto the plate.
Noth’n left in the pan!
I like it!. 😊
Time to Frost
Tracy's Chocolicious Chocolate Frosting
Ingredients
1/3 cup Virgin Coconut Oil
4 Tbls Butter
3/4 cup Cocoa
3-1/2 cups Powdered Sugar
1/2 cup Milk
1 tsp Vanilla
In a medium sauce pan on low heat, melt coconut oil and butter. Stir to blend.
Remove from heat and add cocoa.
With a whisk, mix well to incorporate all the cocoa powder.
Now whisk in your powdered sugar, milk and vanilla. Again, mix well until you don’t see any more white.
- Stiffer: Add more sugar for stiffer consistency
- Thinner: Add more milk to thin for drizzling
After your cake has cooled completely, then transfer it to a cake plate or platter.
Frost or drizzle as desired.
Garnish your way
Garnish your Chocolicious Chocolate Cake any way you like:
- Dust with powdered sugar
- Add a ring of chopped pecans or maybe
- Mini white chocolate chips
Get creative!
Pecan Covered Chocolicious Chocolate Bunt Cake
Candy Cane Layered Chocolicious Chocolate Cake
Are you ready for some
CHOCOLATEY GOODNESS?
It's time to start milling?
To learn all the details you need to know to start milling your own fresh flours and corn meals, click the link below.
