Chocolate Cake with Freshly Milled Flour
This chocolate cake with fresh milled flour is wonderfully moist with a fudgy yet light crumb. It's absolutely delicious, slathered in your favorite frosting and topped with shaved chocolate!
Servings: 10 slices
Calories: 306kcal
Equipment
- 2 12-inch cast iron skillets (cake pans will work too)
Ingredients
- 2 ½ cups whole wheat flour, I use soft white (300g)
- ¾ cup unsweetened cocoa powder (64g)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- ¾ cups granulated sugar (350g)
- 1 ¾ cup milk
- ½ cup coconut oil, melted (113g)
- ¼ cup water
- 2 teaspoons pure vanilla extract
- chocolate frosting or frosting of choice
Instructions
- Preheat your oven to 350°F. Grease 2 12" cast-iron skillets with butter or oil.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a whisk or paddle attachment (or using a hand mixer), beat the eggs on high for 30 seconds. With the mixer still running, slowly pour in the sugar. Continue beating for 3–5 minutes, until the mixture is pale, thick, and nearly tripled in volume.
- While the eggs are mixing, add the water to a medium saucepan with the melted coconut oil and milk. Warm over low heat until lukewarm, then remove from the heat and stir in the vanilla.
- Turn the mixer to low and slowly add the flour mixture, mixing just until combined. Be careful not to overmix.
- Pour in the warm milk mixture and gently mix until the batter is smooth and well combined.
- Evenly distribute the batter between the two pans, smoothing the tops. Pop any air bubbles with a spoon or toothpick.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely, then remove from the skillets.
- Place one cake on a platter, spread half of the frosting on top, and place the other cake on top. Spread frosting over the cake and enjoy!
Notes
- Be careful not to overbake your cake! You don't want a dry, crumbly texture. I recommend performing a toothpick test regularly after the first 18-20 minutes so you can take it out as soon as it's finished.
- If you don't have 2 12-inch cast iron skillets, you can use cake pans instead. Just be sure to line the bottoms with parchment paper and grease the sides so the cake doesn't stick.
- You can use whatever type of frosting you prefer for a chocolate cake. I've made this recipe with chocolate frosting and a basic vanilla frosting, and both were fantastic!
- I just spread extra frosting between the two layers of cake, but you can also add a different layer if desired. Fruit jam, caramel sauce, or chocolate ganache would be delicious.
- Allow your cake to cool completely before icing it — you don't want the frosting to melt.