Friday, March 23, 2012
Whole Wheat Chocolate Cake w/ Milk Chocolate Frosting
2 cups dry honey granules (can substitute for white granulated sugar)
2 cups whole wheat flour
1 cup unsweetened cocoa powder
1-1/2 tsp. aluminum-free baking powder
1-1/2 tsp. baking soda
1 tsp. sea salt
2 whole large eggs
1 cup milk
1/2 cup olive oil
2 tsp. pure vanilla extract
1 cup boiling water
1 stick (1/2 cup) unsalted butter, melted
2/3 cup unsweetened cocoa powder
3 cups powdered sugar (I substitute dry honey granules, by placing it in the blended until powdered)
1/3 cup milk
1 tsp. pure vanilla extract
To Make Cake Mix:
Preheat oven to 350 degrees F. Grease bottoms and sides of two 9-inch round baking pans; set aside.
In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla (DO NOT add water yet!). Beat on medium speed for about 2 minutes.
Carefully stir in the boiling water, and mix until well blended. Batter will be thin.
Pour batter evenly into prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted near the middle comes out clean. Cool in pans for 10 minutes, then flip out onto a wire rack. Cool completely before frosting.
To Make Frosting:
Melt butter. Pour melted butter into a large mixing bowl. Stir in cocoa powder. Alternately add powdered sugar (or powdered honey granules) and milk, beating on medium speed. Frosting should be a spreading consistency. If it is not, then add a little more milk, a teaspoon at a time. Stir in vanilla. Makes about 2 cups
Tip: If you substitute for the dry honey granules, then your frosting may seem a little gritty at first. No problem! Let your blended frosting sit, covered, at room temperature for 1 to 2 hours, prior to frosting cake. This will softened the sugar right up! If frosting hardens some, prior to frosting your cake, then beat in additional milk on medium speed, a teaspoon at a time, until frosting is spreading consistency. Your final product should be a smooth, fluffy, sweet frosting!