Whole Wheat Chocolate Cake Recipe

Ingredients

• 2 3/4 cups freshly milled soft wheat flour
• 2 cups organic cane sugar
• 1/2 cup cocoa powder
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup sunflower oil
• 1 cup buttermilk
• 2 eggs
• 1 tsp vanilla extract
• 3/4 cup hot coffee
• 315 grams unsalted butter ((that's 2 sticks plus 6 tablespoons))
• 400 grams semi-sweet chocolate chips
• 1/3 cup cocoa powder
• 1 1/3 cup heavy cream
• 1 1/3 cup powdered sugar
• 1/2 tsp salt
• 1 tsp vanilla extract

Instructions

1. 1

   Preheat oven to 350°F. Grease and flour two round 9-inch cake pans. Set aside.

2. 2

   Using a stand mixer with the wire whisk attachment, mix the cake ingredients in the order given, over low speed.

3. 3

   Pour the cake batter into the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.

4. 4

   Cool cakes in the pan for 10 minutes then loosen the sides with a knife and gently invert over parchment paper. Cool completely.

5. 5

   To Make Frosting: melt together all of the fudge frosting ingredients in a small saucepan until smooth.

6. 6

   Pour it into a stainless steel 8x12 pan and cool for 15 minutes. Then cover the surface with plastic wrap and refrigerate until the fudge is set about 30 minutes).

7. 7

   Once the fudge frosting has thickened gather it all to the center with a rubber spatula for easier spreading.

8. 8

   Spread a tablespoon of frosting in the middle of the cake platter and top with one cake layer. This helps hold it in place. Top with frosting and repeat. Frost the cake and sides using a cake spatula. Refrigerate

9. 9

   Store the cake in the refrigerator and allow it to thaw a few hours before serving for the frosting to soften.