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Fresh Milled Flour Chocolate Cake

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Ingredients
  

Dry:

  • 2 cups fresh milled flour I use 1 cup hard white wheat + 1 cup kamut
  • ¾ cup unsweetened cocoa powder
  • 1½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1¾ cups sugar or 1½ cups for less sweetness

Wet:

  • 2 eggs
  • 1 cup buttermilk or 1 Tbsp vinegar + milk to make 1 cup
  • ½ cup melted butter
  • ½ cup hot water
  • 2 tsp vanilla extract

Frosting:

  • 8 oz cream cheese softened to room temp
  • ½ cup 1 stick unsalted butter, softened
  • ½ cup unsweetened cocoa powder Dutch-process gives deeper flavor
  • 3½ - 4 cups powdered sugar sifted if needed
  • 2 tsp vanilla extract
  • 2-3 tbsp heavy cream or milk as needed
  • Pinch of salt

Instructions
 

Preheat & Prep:

  • Heat oven to 350°F. Grease two 8-inch pans or one 9×13″ pan.

Dry Mix:

  • In a large bowl, whisk together the flour, cocoa, baking soda, baking powder, salt, and sugar.

Wet Mix:

  • In another bowl, whisk together eggs, buttermilk, melted butter, and vanilla. Add wet mixture to the dry ingredients.

Bloom the Cocoa:

  • Add hot water last and stir gently. The batter will be thin—that’s what keeps it moist!

Bake:

  • Pour into prepared pans and bake for 28–32 minutes (or 35–40 if using a 9×13″). Cool completely before frosting.

Frosting:

  • Beat the cream cheese and butter together until completely smooth and creamy—about 2 minutes.
  • Beat in the cocoa powder and salt until evenly blended.
  • Add powdered sugar 1 cup at a time, starting on low. Then whip it on high until fluffy.
  • Mix in the vanilla and add just enough cream to get a smooth, spreadable texture that holds soft peaks.