CHOCOLATE CAKE

INGREDIENTS

FOR THE CAKE

  • 3 cups Einkorn flour (or any wheat)
  • 2 cups cane sugar
  • 1 tsp sea salt
  • 6 Tbs cocoa powder
  • 2 tsp baking soda
  • 3/4 cup salted butter melted
  • 2 tsp homemade vanilla extract
  • 2 cups room temperature water
  • 2 Tbs apple cider vinegar

FOR THE ICING

  • 3 1/2 cups organic powdered sugar (I used the wholesome brand that doesn’t have cornstarch)
  • 1 1/4 cup cocoa powder
  • 1/4 cup salted butter
  • 1 tsp homemade vanilla extract
  • 1/2 cup water

INSTRUCTIONS

FOR THE CAKE
Preheat oven to 375 degrees and grease and flour two 9 inch round cake pans.
In a large mixing bowl, combine flour, sugar, salt, cocoa powder, and baking soda, stirring to mix well.
Add melted butter, vanilla, and lukewarm water. Mix until well combined.
Add apple cider vinegar, stirring well to make sure there are no lumps in the batter.

Pour batter into cake pans and bake at 375 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean.
FOR THE ICING
Combine powdered sugar and cocoa powder in a large mixing bowl.
Add vanilla extract and butter.
Gradually add water, stirring well to combine until icing reaches the right consistency for spreading.
TO COMBINE
Allow cake layers to cool completely before removing from the pans.
Stack one on top of the other (I didn’t add an icing layer between the two cakes, but you definitely could… I just forgot!).
Pour the icing on top and spread as normal.
If the icing has “set up” a bit before you get it on the cake, just stir well and it will be fine!

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