We love chocolate cake with vanilla frosting (you’ll get the frosting next week). I make chocolate cake or brownies a lot, frankly — at least compared to the other treats I make. But this one was better than most — rich but not overpowering, sweet but not too sweet, and moist and yummy all around. Everyone liked it.
For a real “treat,” use unbleached white flour (I’ve used it a bit recently because I keep forgetting to sprout some wheat…must get on that). For a healthier treat, use sprouted. It changes the texture only slightly. Top it with whipped cream, chocolate sauce, fresh fruit — or wait until next week to try it so you can use real buttercream (which uses no powdered sugar at all!).
- 1 c. butter, softened
- 1 1/2 c. maple syrup
- 3 eggs
- 1 tsp. sea salt
- 1 tbsp. baking powder
- 1 c. cocoa powder
- 2 c. unbleached flour or sprouted flour
- 1 c. milk
Grab your little helper.
Add the butter to your bowl.
Add your maple syrup.
Stir it together as best you can. Then, add your eggs.
Stir this together. Add a little vanilla — I forgot when we did it this time. Then, add your cocoa powder.
Add your salt and baking powder.
Stir together well. I used a mixer to beat it here, before returning it to the table for my daughter to stir. Add flour (1/2 of it, then milk, then the other 1/2 — I don’t have a picture of adding milk).
Pour the cake into two 8″ round pans, or 8″x8″ square pans. A 9×13 would work, or it should make 18 – 24 cupcakes.
Bake at 350 for 25 – 30 minutes (test for doneness by sticking a toothpick in the center — if it comes out clean, it’s done).
**This post has been entered in Real Food Wednesday.**
How do you top your chocolate cake?
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