Our chocolate cake is the epitome of easy, moist, and delicious! Everyone raves about this cake…and cupcakes! Plus, if you frost it the day before, the flavors meld together and it gets even fudgier. Top it with your favorite sprinkles + enjoy this decadent treat!

I’m an efficiency lover and process engineer, so I think it’s a beautiful thing when delicious coincides with easy!  Make this cake for a birthday party or bake it into cupcakes for work or a child’s school event. To be honest, my friends and I used to eat copious amounts of cake directly from the container with forks regularly....if only I had known about healthier cake when I was younger...

Happy Unsifted Baking!
- Keira

Unsifted Chocolate Cake 

**Prefer a hard copy?  Checkout the beautiful professionally printed recipe card for Chocolate Cake HERE**

PREP: 30 minutes
BAKE: 30-35 minutes
YIELD: 2 x 9" round cakes (or cupcakes or 9x13" pan)

INSTRUCTIONS

1.  Mill the fresh flour

Pro-tip: Be sure to use 9” pans that are at least 2” tall to ensure the batter does not overflow during baking.

• Preheat oven to 350F
• Set WonderMill® dial to “Pastry”
• Mill 1 ½ cups Dessert Blend
• Grease and lightly flour two 9-inch cake pans

2.  Combine dry ingredients in large bowl

• Add all the unsifted flour (about 2 1/2 cups)
• Add 2 cups sugar
• Add ¾ cup unsweetened cocoa powder
• Add 1 ½ tsp baking powder
• Add 1 ½ tsp baking soda
• Add 1 tsp salt
• Stir until thoroughly combined

3.  Add wet ingredients

• Add 2 large eggs
• Add 1 cup milk
• Add ½ cup olive oil
• Add 2 tsp vanilla
• Mix using electric mixer for 3 minutes

4.  Add boiling coffee

  Pro-tip: Batter will be uniform, but very thin + soupy. Do not worry!

• Add 1 cup boiling coffee (sub: boiling water)
• Stir with a spoon to thoroughly combine (be sure to stir all the way to the bottom of the bowl)

5.  Bake + Cool

6.  Frost + Serve

• Once cooled completely, place one layer on serving plate + spread a thin, even layer of frosting on top
• Stack second layer on top of frosting (bottom side of the cake facing upward for a flat top)
• Frost top + sides of cake
• Optional: Top with sprinkles, chocolate shavings, or fruit

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Chocolate Buttercream Frosting

Ingredients:

• ¾ cup     butter, unsalted
• 1 tsp       vanilla 
• 1 ½ cup  cocoa powder, unsweetened
• 5 ½ cup  powdered sugar
• 2/3 cup   milk

Instructions:

Pro-tip: If you are piping frosting on top cupcakes, you will likely want to add more powdered sugar to get a more firm frosting suitable for piping.  The ratio above is perfect for spreading!

• Using electric mixer, cream ¾ cup butter until light and fluffy

• Mix in 1 tsp vanilla
• Mix in 1 ½ cups cocoa powder
• Alternate mixing in 5 ½ cups powdered sugar and 2/3 cup milk
• Mix until smooth and slightly fluffy