Sprouted Flour Chocolate Cake Recipe
Recipe Description:
Rich and chocolatey, this cake is fairly easy to make.
Recipe
Instructions:
Preheat oven to 350°F. Butter a round 8″ cake pan with 2″ sides or use a 9 or 10 inch pan. Line bottom of the pan with parchment paper and butter paper.
Sift together flour and cocoa powder.
Place eggs in mixing bowl. Whip eggs until frothy, using electric mixer at high speed. Gradually add sucanat, beating for 3 to 5 minutes or until the mixture is pale in color and doubled in volume.
Fold in dry ingredients, using rubber spatula. Fold in butter. Spread batter evenly in prepared pan and bake for about 25 minutes or until the center of the cake springs back when gently pressed.
Loosen cake from pan by running a knife between edge of cake and sides of pan. Remove cake from pan and place on a wire rack, leaving the parchment in place. Allow to cool completely.
In a blender, grind sucanat on high until powdery.
Blend all ingredients together with beaters, adding your sucanat powdered sugar a bit at a time until your frosting is the consistency you would like it to be.
Mix cream cheese and honey until well blended. Mix in milk until frosting is desired consistency.
Place cake onto serving platter. Spread with chocolate frosting. I used hot water and a metal spatula to help smooth the frosting on the cake. Decorate with fruit, if desired. I used raspberries. Then, using a cake decorating bag with a small-holed tip, swirl the cream cheese frosting over the entire cake.
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