Devilish Chocolate Cake
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
2 cakes
- Serves:
- 12-16
ingredients
- 1⁄2 cup agave nectar
- 1⁄2 cup unsweetened cocoa powder
- 1⁄2 cup buttermilk
- 1 cup cake flour, sift before measuring
- 1 cup whole wheat pastry flour, sift before measuring
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup buttermilk
- 1 teaspoon vanilla
- 8 tablespoons butter
- 1⁄2 cup agave nectar
- 2 large eggs
directions
- Preheat oven to 350 degrees. Grease and flour two 9" round pans, or line the bottoms with parchment.
- Whisk together 1/2 cup each of agave nectar, cocoa, and buttermilk. Set aside.
- Sift together the cake and whole wheat flours, baking soda, and salt. Set aside.
- Mix vanilla and remaining buttermilk together. Set aside.
- In a large mixing bowl, cream the butter. Gradually add the remaining 1/2 cup agave nectar, then beat at high speed until fairly well incorporated. (This took about three minutes in my stand mixer.).
- Add the eggs, one at a time, to the butter/nectar mixture.
- Slowly beat in the cocoa mixture.
- At low speed, add the flour mixture and the buttermilk mixture alternately. This can be done by hand as well with a rubber scraper.
- Scrape the batter into prepared pans and spread evenly.
- Bake 30-35 minutes, until a toothpick poked in the middle of the cake comes out clean. Let cakes cool in the pan for 10 minutes, then remove the cakes from pans to cool completely on a rack.
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