Basic Chocolate Cake

By porcalina

Ingredients

• 2 1/2 cups whole wheat pastry flour
• 3/4 cup non-alkaline/non-Dutched cocoa powder (I use Dagoba)
• 1 tablespoon baking powder (look for non-aluminum type)
• 3/4 teaspoon fine grain sea salt
• 1/2 cup barely melted unsalted butter (or coconut oil)
• 1 cup real maple syrup, room temperature
• 2 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup coconut milk, room temp
• 8 ounces good-quality bittersweet chocolate, shaved or finely chopped

Details

Adapted from 101cookbooks.com

Preparation

Step 1

Preheat oven to 350F degrees with a rack in the middle. Butter and flour an 8x8 square cake pan (I've also had success using a 9x9 pan, just adjust your baking time).

Sift the flour, cocoa powder, baking powder, and salt into a large bowl. In a separate medium bowl whisk together the melted butter and maple syrup until it looks like caramel. Whisk in the eggs, vanilla, and then the coconut milk. Pour the maple syrup mixture over the flour mixture and stir until barely combined. Add the chocolate and stir until everything comes together and is no longer dusty looking - avoid over-mixing. Pour the batter into the prepared baking pan and bake for 30 - 40 minutes. This is a cake I like slightly under-baked, so I pull it out when the center is still a bit under cooked - the toothpick doesn't quite come out clean when testing. If you are going to use it for a layer cake - then bake it all the way (clean toothpick). Remove from oven and allow to cool (absolutely completely) in pan before frosting (frosting recipe below).