It was my birthday. We had used up the remaining white flour for pizza dough the previous day. I wanted to make a cake and only had whole wheat flour on hand and no time to run to the store to get any other ingredients. So, after a quick Internet search, found the recipe below. It turned out amazing! The cake was chocolate-y, moist, and light. And, we even were eating cake leftovers three days later and it was still incredibly moist! I think I may have found a new permanent cake recipe!
Whole Wheat Chocolate Cake with Milk Chocolate Frosting
Cake recipe adapted from www.100daysofrealfood.com
2 c. whole wheat flour
1/2 c. baking cocoa
4 tsp. baking powder
1 1/2 c. white sugar
1/4 tsp. salt
1 1/2 c. water
2/3 c. oil
2 Tbsp. vanilla
butter for greasing pans
6 Tbsp. butter
3 c. powdered sugar
1/4 c. milk
1/3 c. baking cocoa
2 tsp. vanilla
Preheat oven to 325. Grease two round 9-in. cake pans very well.
Combine flour, cocoa, baking powder, sugar, and salt in a large bowl.
In a separate bowl, combine water, eggs, oil, and vanilla.
Make a well or hole in the dry ingredients and add the wet ingredients. Mix well.
Pour batter into cake pans.
Bake at 325 for 25-30 minutes or until toothpick inserted in center comes out clean.
Meanwhile, to make the frosting, in a medium bowl melt butter. Let cool slightly before adding other frosting ingredients. Whisk well until thoroughly combined and without lumps.
After cakes cool, frost them. The frosting is enough to cover the outside and put a layer in between the two cakes.
If you have leftovers, simply cover to store. We left ours sitting out on the counter.
Husband Rating: I never got one, but does it matter? It’s chocolate! (However, he did eat several pieces of it so I think it was probably a hit.)
Food for Thought: I do think a dark chocolate frosting would be divine on this cake. I didn’t have ingredients for that at the time. Next time… I could always go for more chocolate cake! 🙂