yeah, that's a mouthful. but a mouthful of cake is never a bad thing. ;)
i've experimented with some whole wheat cakes in the past. it's a tuff one, cuz the texture and weight of whole wheat doesn't often suit your sweet confectionery items. but every once in a while, i try a new recipe. some are good. some are not. i've make a couple sour dough spice cakes with whole wheat that turned out pretty yummy. and i tried a chocolate sourdough cake. not so hot.
so this time i decided that instead of working with a recipe i've never tried, i would take one that we liked and just tweek it. yeah, i think when it comes to the kitchen, i'm a perpetual tweeker.
i based my cake off of this recipe, which i have made gluten free in the past using Bob's Red Mill gluten free flour mix. we liked it gluten free, so why wouldn't we like it whole wheat?
and since i'm on a bit of a kick with soaking, spouting and souring, i thought i would give that a shot as well. just in case your curious what i'm talking about, these three ways of prepping your grains helps begin to break down the gluten and the phytic acid, both of which are hard on your guts and can cause irritation. Wardeh over on GNOWFGLINS has some good info on soaking, spouting and souring, as well as the book Nourishing Traditions by Sally Fallon.
anywho, back to the cake!
Soaked Whole Wheat Chocolate Buttermilk Cake
2 c. whole wheat flour
1 1/2 c. buttermilk
2 t. vanilla
3/4 c. butter, melted
1 1/4 c. cane sugar (or any sugar you prefer)
just over 3/4 c. dark cocoa powder
1 1/2 t. baking soda
1/2 t. salt
the night before, mix your flour and buttermilk in a large bowl. cover with plastic wrap or a dish towel and leave it set at room temperature overnight (no, it will not spoil. this is how the acid in the buttermilk does it's thing and makes that flour easier on your insides.) the next morning (or early afternoon, if your a procrastinator like me...) mix in your eggs and vanilla. slowly beat in your butter so that the hot melted butter doesn't begin to cook your eggs. next, mix in your sugar, cocoa, baking soda and salt.
pour into 2 round pans that have been prepped for baking. i like to put a circle of parchment paper in the bottom, then grease and flour the whole thing. yes, that may be over kill; but one of my biggest pet peeves is working so hard to make a beautiful and tasty cake, only to have it fall to bits as you try and turn it out of the pan. so i prepare for the worst.
bake at 350 for 30-35 minutes. allow to cool in the pan for a few minutes, then turn out on your plate. i don't let me cakes cool completely, but instead cover them in a container when they are still just barely warm. this keeps the cake from getting that dry crust on the outside.
top with cream cheese frosting.
i actually made one round pan and several cup cakes this time.
verdict from the men: yum!