Best Chocolate Cake with Fresh Milled Flour
This deep and flavorful chocolate cake is so easy and moist. With the beautiful taste of Dutch processed cocoa, and the goodness of fresh milled grains, you'll love sharing this recipe with your family!
Ingredients
- 178 grams Dutch Process Cocoa 1 3/4 cup
- 480 grams Fresh Milled Flour 4 cups, preferably soft white wheat
- 700 grams Sugar 3 1/2 cups
- 2 tsp Salt
- 1 1/2 tsp Baking Powder
- 4 tsp Baking Soda
- 2 cups Warm water
- 1 cup Hot coffee
- 1 cup Sour Cream
- 1 cup Avocado oil can use olive oil or coconut oil
- 2 tsp Vanilla Extract
- 6 Eggs
Instructions
- Preheat oven to 350 degrees.
- Combine warm water, sugar, sour cream, oil, vanilla and eggs in a bowl or stand mixer (with the beater attachment).
- In a separate, medium sized bowl add your flour, cocoa, baking powder, baking soda and salt. Whisk until well combined.
- Spoon your dry ingredients into the mixer bowl and mix on medium low speed for 30 seconds. Stop, scrape down the sides and bottom of the bowl with a spatula, and mix 30 more seconds.
- Grease and parchment three eight-inch cake pans.
- Using a measuring cup, evenly distribute your cake batter.
- Bake layers in the oven for 30 minutes. To determine if the cakes are done, lightly touch the center of each layer and press down gently. The moist cake layers should spring back. If they do not, add five minutes of baking time and recheck.
- Allow your cakes to cool 10 minutes in the pans. When you're ready to take them our, simply run a butter knife around the inside edge of the pan and invert the cake onto your hand.
- Finish cooling the cakes on a wire rack, then ice as desired!