Tracy’s Chocolicious Chocolate Cake
Sooooooo Chocolatey!
After all, chocolate cake should be just that, so chocolatey it’s chocolicious. Don’t you think? If you like chocolate, you have come to the right place. My chocolate cake is gently sweet by itself. BUT, when you add the chocolate frosting you get the perfect balance of flavors: savory deep chocolate and sugary chocolate sweetness. Throw on some chopped pecans and the universe has come together!
You are going to love it!
But wait! There’s a more.
My Chocolicious Chocolate Cake is good for you.
Yes, you heard correctly.
Good for you!
OK, maybe chocolate cake is not as healthy as broccoli, but you can certainly make it healthier. That’s what this site is all about. Making dishes, even chocolate cake healthier, by using wholesome and natural ingredients like:
Fresh milled 100% whole wheat flour
Bean flour, yes, beans (optional)
Freshly ground flax seed
Real unprocessed sugars
Coconut oil and
Buttermilk
See my Ingredients page for more information
Why serve nutritionless fake foods made with bleached white flour, loaded with bleached white sugar, coloring or wacky ingredients 
when you can serve pure goodness in every bite?
“Here, honey, have some Chocolicious Chocolate Cake instead!”
Made with 100% Freshly Milled Whole Wheat
Look at all that chocolatey goodness!
You know you wish that slice was yours!
You might be asking, “I don’t mill my own flour; how do you do that?” Well, it is simple. All you need is a grain mill that sits on your counter and some whole grains. You pour the grain in and out comes beautiful nutritious fresh flour.
It doesn’t get any fresher than that!
But have no fear, until you get your grain mill, simply replace the flour with unbleached (organic if you can find it) flour and maybe a little whole wheat flour. Keep in mind, that whole wheat in the store is not really true whole wheat, but it will do until you can get your grain mill and grain. True whole wheat cannot sit on the self for very long; it will go rancid.
To learn more about true whole grains and flours visit these pages:
History of White Flour
Real Bread
Getting Started-Milling Whole Grains, Corn & Beans
No more waiting, let's get to it!
Recipe
Tracy's Chocolicious Chocolate Cake
Ingredients:
Dry
1-3/4 cups Soft White Flour*, freshly milled (or Hard White Wheat)
Bean Flour* freshly milled (optional-see tips below)
1/4 cup Ground Flax Seed*, freshly ground
1-1/3 cups Sucanat* or Brown Sugar, loosely packed
1/3 cup Raw Sugar* or white sugar
1 cup Cocoa Powder
1-3/4 teaspoons Baking Powder, aluminum-free
1-1/2 teaspoons Baking Soda
1-1/4 teaspoon Sea Salt
Liquids
1-1/4+ cups Buttermilk or Soured Milk (see tips)
2 Eggs
2/3 cup Virgin Coconut Oil*, Expeller-Pressed Coconut Oil* or Olive Oil
2 teaspoons Vanilla
1 cup Boiling Water
*See my Ingredients page for more details.
Keep an eye out for my tips and tricks
If you do not mill your own flour or cornmeal yet, no worries; simply replace with organic unbleached all-purpose flour and cornmeal.
Chocolicious Chocolate Frosting
Ingredients
1/3 cup Virgin Coconut Oil
4 Tablespoons Butter
3/4 cup Cocoa
3-1/2 cups Powdered Sugar
1/2 cup Milk
1 teaspoon Vanilla
Click the button above to go to the chocolate frosting instructions.
Cake Instructions:
Simple Instructions
For simple instructions, click the plus signs below.
Preheat oven: 350 degrees
Prepare Baking Dish: Brush your cake bunt or cake pans with the Cake Pan Coating or grease and flour them.
Dry Ingredients: In a large mixer bowl combine all dry ingredients.
Add Liquids: Add buttermilk, eggs, coconut oil and vanilla. Beat 2 minutes on medium speed.
Boiling Water: Stir in boiling water; careful, batter will be very hot and thin.
Pour Batter: Pour batter into prepared pans. Gently tap filled pans on the counter top a couple of times to bring air bubbles to the top.
Bake: Bake in preheated 350 degree oven for 35-40 minutes for bunt pan (30-35 minutes for cake rounds) or until knife or toothpick inserted in the center comes out clean.
Cooling: Remove from oven and cool on a rack for about 10 minutes. Run a spatula or knife around the edge of the pan to release the cake sides. Place a cooling rack on top of pan, then invert onto the cooling rack (for bunt pan, invert again on another rack to be right-side up). Allow to cool completely before frosting.
Melting: On low heat, melt coconut oil and butter; pour into a glass or metal mixing bowl.
Cocoa: Using a whisk or hand mixer, gently blend in cocoa.
Sugar & Milk: Add alternating powdered sugar and milk. Whisk till smooth. Stir in vanilla.
Constancy: Add more sugar for stiffer consistency to spread or more milk to thin to drizzle.
Frosting Cake: Make sure cake is completely cooled before frosting or frosting will run off your cake. Spread or drizzle the frosting. Garnish as desired.
Full Instructions
Milling Grains
I use the
NutriMill Harvest Grain Mill or the
NutriMill Classic Grain Mill – LOVE Them!
Pour the grain in the top, and Viola!
Out comes beautiful fresh flour.
Easy peasy!
Milling Wheat & Beans
Set your grain mill to fine and mill about 1-1/4 cup Soft White wheat berries and two tablespoons dried beans.
Grain: *Soft White wheat is best for cakes, cookies, etc. It is lighter/fluffier and has a mild neutral flavor. Other grains may be used, but may not lend to the lightest bake.
Beans: Any dried beans will do: Great Northern, Lima, Navy, or even Garbanzo; but, you may totally skip the beans. They just make your cake healthier. What a great idea, healthy cake!
Why Beans? Beans are packed with protein, fiber and nutrition, so why not power-up that cake. No, you won’t taste the beans after it bakes. Frankly, you can add beans to just about any of your baked goods.
Stir freshly milled flour. After milling any grains, beans or corn, always give the fresh flour or meal a good stir to evenly distribute the bran and other flour components before scooping out the measure for a recipe.
Measuring flour for a cake: Because most cakes are to be light and fluffy, the measure of flour is important. So, always spoon the flour into the measuring cup; then scrape off the top flat with a knife. Don’t just scoop up the flour with a measuring cup and no shaking the measuring cup. These actions can cause the flour to settle and pack giving a false measure of flour. Think light and fluffy.
Adding Flax Seed
In addition to fluffiness and texture, freshly ground Flax Seed adds lots of other nutrients and those all-important omega-3’s, which helps lower inflammation. We all need that. Flax seed is just like the grains, you must grind them fresh to reap those benefits. Use your coffee grinder like the Krups Ultimate Super Quiet Grinder (shown below) or blender. Zip, zip!
( No flax seed, no worries, just replace the called-for amount with flour. But, I encourage you to get some and use it often.)
Check out my Ingredients page for more flax seed benefit info.
DO NOT mill flax seed in your grain mill.
Prep Time
Preheat oven to 350 degrees.
Grease and flour a bunt pan, or two 8 or 9 inch cake pans.
Cake Pan Coating: Mix together equal parts of flour and melted coconut oil or olive oil. Use a pastry brush to coat the bottom and all sides of your cake pan. None of that flour dusting needed. Save any extras in a covered glass jar in fridge.
Mix Dry Ingredients
In a large mixer bowl, combine dry ingredients.
(Large bowl and hand mixer will work fine.)
Add the Liquids
Add the liquids: buttermilk, eggs, oil and vanilla.
Beat two minutes on medium speed (Bosch – speed 2).
Stir in bowling water; (careful, it’s hot) batter will be very thin.
Why Buttermilk? The buttermilk adds such a beautiful tang against the cocoa and sweetness. More importantly, buttermilk helps tenderize the crumb. However, whole milk may be used and forgo the buttermilk if you like.
No buttermilk, no problem. Sour the 1-1/4 cups regular milk with 1 tablespoon plus 1 teaspoon white vinegar or lemon juice. Stir and allow to sit for a few minutes before using.
Coconut Oil: I am sure there may be some who don’t care for the flavor of coconut, but for this recipe it reeeally makes the taste. Actually, it’s not that strong. If you do not want to go there, then I recommend the expeller-pressed or refined coconut oil (no flavor, no aroma) or use olive oil. I never recommend Canola, vegetable, soybean, or corn oil. Those oils are rancid on the grocery shelf because of the high-heat processing.
See my Ingredients page for more details.
Add Boiling Water
Pour the batter into your prepared bunt or cake pans (dividing equally).
Air bubbles: To make sure there are no air bubbles in you cake, gently tape the filled cake pan on the counter a couple of times. You will see the air bubbles come to the surface.
Time to Bake
Bake in a preheated 350 degrees oven, preferably in the center of the oven. Bake for about 35-40 minutes. (30-35 minutes for 8″ & 9″ rounds) or until clean knife comes out clean from thickest part.
Best to test doneness at the earliest bake time. You DO NOT want to over bake. The cake should have a slightly moist texture verses fluffy.
(If you want a fluffier cake then simply bake a few minutes longer, but it could dry it out.)
Remove from the Oven
Remove your beautiful Chocolicious Chocolate Cake from the oven and place on a rack to cool for about 10 minutes.
When the cake has pulled away from the pan, gently run a knife or rubber spatula around the edges of your cake pan to help release the cake. You can gently tap the pan on the counter to help the release. Place a cooling rack on top of the pan and invert the cake. Allow the cake to cool completely before frosting.
(If you frost too soon, the frosting will just melt down the sides.)
The Moment of Truth
Ta-da!
You did it! Look at that lovely cake!
Noth’n left in the pan! I like it.
Time to Frost
Frosting Instructions:
Ingredients
1/3 cup Virgin Coconut Oil
4 Tablespoons Butter
3/4 cup Cocoa
3-1/2 cups Powdered Sugar
1/2 cup Milk
1 teaspoon Vanilla
On low heat, melt coconut oil and butter. Remove pan from heat or pour into a glass or metal mixing bowl. Using a whisk or hand mixer, slowly blend in cocoa. Add alternating powdered sugar and milk. Whisk till smooth. Stir in vanilla.
Add more sugar for stiffer consistency to spread or more milk to thin for drizzling.
Melt butter & coconut oil.
Remove from heat and add cocoa.
Mix in powdered sugar, milk and vanilla.
Add more sugar for stiffer consistency to spread or more milk to thin for drizzling.
Garnish your way
Garnish your Chocolicious Chocolate Cake any way you like:
Get creative!
Pecan Covered Chocolicious Chocolate Bunt Cake
Candy Cane Layered Chocolicious Chocolate Cake
