Moist Fresh Flour Chocolate Cake

Our Unsifted Chocolate Cake uses our delicious Dessert Berry Blend to make 100% organic whole grain fresh flour!  My favorite thing about this cake is the ease in which you can whip up a cake that everyone raves about.  I love it so much more than before with conventional flour.  It's also actually even fudgier if you frost it the day before and let the icing meld with the cake. 

I’m an efficiency lover and process engineer, so I think it’s a beautiful thing when delicious coincides with easy!  Make this cake for a birthday party or bake it into cupcakes for work or a child’s school event. To be honest, my friends and I used to eat copious amounts of cake directly from the container with forks regularly....if only I had known about healthier cake when I was younger...

Happy Unsifted Baking!
- Keira

Unsifted's Chocolate Cake 

PREP: 15 minutes
BAKE: 30-35 minutes
YIELD: 2 x 9" round cakes

Ingredients:

• GROUP A:
  1 1/2 cups     Dessert Berry Blend  (2 1/4 cups Unsifted flour)
  2 cups           organic cane sugar
  ¾ cup           cocoa powder, unsweetened
  1 ½ tsp         baking soda
  1 ½ tsp         baking powder
  1 tsp             salt

• GROUP B:
  2 large         eggs
  1 cup           milk
  ½ cup          olive oil
  2 tsp            vanilla
  1 cup           boiling water  (alt: boiling coffee)
  
  

Instructions:

1. Preheat oven to 350 degrees F then grease and lightly flour two 9 inch cake pans
2. Mill 1 1/2 cups Dessert Berry Blend on "pastry" setting
3. Stir GROUP A ingredients together in a medium bowl
4. Add GROUP B ingredients and mix with electric mixer for 3 minutes
5. Stir in boiling water with spoon by hand
6. Pour evenly into two prepared pans (will be thin)
7. Bake for 30-35 minutes in the preheated oven, or until a toothpick inserted comes out clean
8. Cool for 10 minutes before removing from pans to cool completely
9. Optional:  Split layers of cooled cake horizontally (creates an even fudgier cake) and cover each layer with frosting
10. Stack layers on serving plate and frost the outside of the cake
    
    Pro Tip: This cake is even more amazing when baked and frosted one day in advance.  Simply cover the frosted cake and store in the fridge so the frosting can meld with the cake.

--------------------------------

Frosting

Ingredients:

• ¾ C     butter, unsalted
• 1 ½ C  cocoa powder, unsweetened
• 5 ½ C  confectioners’ sugar
• 2/3 C   milk
• 1 tsp    vanilla 

Directions:

1. Cream butter until light and fluffy
2. Add the vanilla
3. Stir in coca and confectioners’ sugar alternately with the milk
4. Beat to spreading consistency