Recipe Collection: Chocolate Cake |
AD

Recipe Collection: Chocolate Cake

admin March 29, 2012

Written by Kate Tietje

We love chocolate cake with vanilla frosting.  I make chocolate cake or brownies a lot, 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.  Everyone liked it.

For a real “treat,” use unbleached white flour (I’ve used it 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 hazelnut sauce, real buttercream (which uses no powdered sugar!), or fresh fruit.

Chocolate Cake

Ingredients:

  • 1 cup butter, softened
  • 1 1/2 cups maple syrup
  • 3 eggs
  • 1 tsp. sea salt
  • 1 tbsp. baking powder
  • 1 cup cocoa powder
  • 2 cups unbleached flour or sprouted flour
  • 1 cup milk

Directions:

Step 1: Add the butter, maple syrup, vanilla, and eggs to your bowl.  Stir this together.

Step 2: Add your cocoa powder, salt, and baking powder.

Step 3: Stir together well.  A hand mixer is very helpful to get it to mix smoothly.

Step 4: Add half the flour, then milk, then the other half of the flour.  Beat well.

Step 5: Pour the cake into two 8″ round or 8 x 8″ square pans.  A 9 x 13 would work, or it should make 18-24 cupcakes.

Step 6: Bake at 350ºF for 25-30 minutes (test for doneness by sticking a toothpick in the center — if it comes out clean, it’s done).

Step 7: After the cake cools, frost or top as desired and serve!

In the original version of this recipe (in 2012), I had my then 4-year-old daughter, Rebekah, help me make it.  She’s a little more independent in her baking now!  (She made the cupcakes and used to update the images herself.)  I couldn’t help but keep one image of her helping me back then; it was too cute!

Chocolate Cake

Outstanding, moist, sweet but not too sweet chocolate cake recipe made with real food ingredients.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert

Ingredients

  • 1 cup butter softened
  • 1 1/2 cups maple syrup
  • 3 eggs
  • 1 tsp. sea salt
  • 1 tbsp. baking powder
  • 1 cup cocoa powder
  • 2 cups unbleached or sprouted flour
  • 1 cup milk

Instructions

  • Add the butter, maple syrup, vanilla, and eggs to your bowl.  Stir this together.
  • Add your cocoa powder, salt, and baking powder.
  • Stir together well. A hand mixer is very helpful to get it to mix smoothly.
  • Add half the flour, then milk, then the other half of the flour. Beat well.
  • Pour the cake into two 8" round or 8 x 8" square pans. A 9 x 13 would work, or it should make 18-24 cupcakes.
  • Bake at 350ºF for 25-30 minutes (test for doneness by sticking a toothpick in the center -- if it comes out clean, it's done).
  • After the cake cools, frost or top as desired and serve!

How do you top your chocolate cake?

SaveSave

SaveSave

This is the writings of:

admin
AD

7 Comments

  1. The cake looks so yummy! I had a question prompted by seeing the Trader Joe’s flour in the pictures. I am soon moving closer to a Trader Joe’s and was wondering what you have found to be a good price/quality there.

    Reply

  2. This is going to be my birthday cake! So excited!

    Reply

  3. Love the pics utilizing “your little helper”. What a cutie!

    Reply

  4. to make it dairy free, could you use coconut oil and milk?

    Reply

    • Hi Teresa, I’m sure it would work! I haven’t tested this cake that way, but I often bake things using coconut products interchangeably with butter/milk.

      Reply

  5. […] This one, while not the fluffy delight a cake mix always turns out, was moist, rich, chocolatey, and smooth. Still heavy and dense, but not badly so. It reminded me of a chocolate mousse cake. I would make it again… but I would still like to find a fluffy one! I know, I need to get some sucanat and give that a try… and maybe see if I could find whole wheat pastry flour — ultra grain is as close as we can get at our local stores. […]

    Reply

  6. […] chocolate cake is also from MAM.  Mine is much darker than her picture, perhaps because I have Hershey’s […]

    Reply

Leave a Reply to Jessica B. Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

Meet My Family
Top
Love our content? Sign up for our weekly newsletter and get our FREE Nourished Living Cookbook!