Moist Freshly Milled Chocolate Cake
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Everyone raves about this cake…and the cupcakes! It is the epitome of easy, moist and delicious! If you frost it the day before, the flavors meld together and it gets even fudgier. Top it with your favorite sprinkles + enjoy this decadent fresh flour treat!
Why We Love It:
- Delicious + easy to make!
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PREP: 30 minutes
BAKE: 1 hour
YIELD: 2 layer 9” cake
INGREDIENTS:
1 ½ cups Unsifted® Dessert Blend grain
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
½ cup olive oil
2 tsp vanilla extract (sub: Kahlua®)
1 cup boiling coffee (sub: boiling water)
Chocolate Buttercream:
INSTRUCTIONS:
1. Mill the fresh flour
Pro Tip: Be sure to use 9” pans that are at least 2” tall so that the batter does not overflow during baking.
- Preheat oven to 350F
- Set WonderMill® dial to “Pastry”
- Mill 1 ½ cups Unsifted® Dessert Blend grain
- Grease and lightly flour two 9” cake pans
2. Combine dry ingredients in large bowl
- Add all the unsifted flour
- Add 2 cups sugar
- Add ¾ cup unsweetened cocoa powder
- Add 1 ½ tsp baking powder
- Add 1 ½ tsp baking soda
- Add 1 tsp salt
- Stir until thoroughly combined
3. Add wet ingredients
- Add 2 large eggs
- Add 1 cup milk
- Add ½ cup olive oil
- Add 2 tsp vanilla
- Mix using electric mixer for 3 minutes
4. Add boiling coffee
Pro Tip: Batter will be uniform, but VERY thin + soupy. Do not worry!
- Add 1 cup boiling coffee (sub: boiling water)
- Stir with a spoon until thoroughly combined (be sure to stir all the way to the bottom of the bowl)
5. Bake + Cool
- Pour batter evenly into two greased cake pans
- Bake at 350F for 30-35 minutes, or until a toothpick inserted in the center comes out clean
- Remove from oven + cool for 10 minutes in pans
- Gently turn cakes out onto cooling rack
6. Frost + Serve
Pro Tip: Once layers are cooled we love to wrap each airtight and freeze until solid. This is especially helpful for this cake because it's so deliciously tender.
- Once cooled completely, place one layer on serving plate + spread a thin, even layer of frosting on top
- Stack second layer on top of frosting (bottom side of the cake facing upward for a flat top)
- Frost top + sides of cake
- Optional: Top with sprinkles, chocolate shavings, or fruit
STORAGE TIPS
Cooled cake should be stored airtight and/or covered with plastic wrap to keep it from drying out. Properly stored cake will last up to 2 days at room temperature, up to 7 days in the refrigerator, or freeze for up to 2 months in a freezer bag.
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MAKE AHEAD
Bake and frost a day ahead for extra fudginess or bake ahead and freeze for up to 2 months. You may freeze the cake frosted or unfrosted. If frozen unfrosted, prior to event apply frosting and decorations to cake while frozen, then thaw cake in refrigerator overnight. Bring to room temperature before serving.
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THE UNSIFTED DIFFERENCE
We used our Unsifted® Basic Blend and Kamut® grain here- Basic is a high quality custom grain blend curated for exceptional flavor, nutrient diversity, and premium baking performance. Its also pre-treated for pantry safety and perfect for convenient nutrition.
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NUTRITION FACTS
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SHARE THE LOVE
Leave a comment below or tag @unsifted.kc on Instagram- we love seeing your fresh flour creations in the wild. Especially the ones that nourish your people and save your sanity.
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