Organic-Choco-Cake Recipe

Name: Organic-Choco-Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces semisweet chocolate (finely chopped, preferably Scharfenberger or Trader Joe's); 2 cups whole wheat pastry flour, and; 2 tablespoons whole wheat pastry flour (sifted); 2 teaspoons baking soda; ½ teaspoon kosher salt; ½ cup organic unsalted butter (room temperature); 1 cup organic light brown sugar, and; 2 tablespoons organic light brown sugar; 1 cup organic dark brown molasses, and; 2 tablespoons organic dark brown molasses (preferably Billington's); 3 eggs, organic (room temperature); 1 ½ teaspoons pure vanilla extract; 1 cup sour cream (room temperature)

Servings: persons

3 ounces semisweet chocolate (finely chopped, preferably Scharfenberger or Trader Joe's)
2 cups whole wheat pastry flour, and
2 tablespoons whole wheat pastry flour (sifted)
2 teaspoons baking soda
½ teaspoon kosher salt
½ cup organic unsalted butter (room temperature)
1 cup organic light brown sugar, and
2 tablespoons organic light brown sugar
1 cup organic dark brown molasses, and
2 tablespoons organic dark brown molasses (preferably Billington's)
3 eggs, organic (room temperature)
1 ½ teaspoons pure vanilla extract
1 cup sour cream (room temperature)

1
Preheat the over to 350 degrees F.
2
Grease and flour three 9-inch cake pans.
3
In a double boiler, melt the chocolate over, not simmering, water.
4
SET ASIDE TO COOL.
5
In a small bowl, crack the eggs and separate from shell.
6
In a medium bowl combine the flour, baking soda and salt.
7
In a large bowl with an electric mixer, cream the butter until light in color (about 2 minutes).
8
Add both the dark and the brown sugar and beat on high speed until lighter in color (about 5 minutes).
9
Add the eggs 1 at a time, blending thoroughly in between.
10
Beat at high speed for another 3-4 minutes.
11
Reduce mixer to medium speed and beat in melted chocolate and vanilla.
12
Beat in portions of flour mixture alternately with sour cream, beginning and ending with the flour.
13
Beat well in between additions.
14
Pour immediately into prepared cake pans.
15
Bake for 30-35 minutes OR until center springs back when lightly touched.
16
Set cake pans on rack to cool for 10-15 minutes.

1031

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 ounces semisweet chocolate (finely chopped, preferably Scharfenberger or Trader Joe's), 2 cups whole wheat pastry flour, and, 2 tablespoons whole wheat pastry flour (sifted), 2 teaspoons baking soda, and more.

Yes, Organic-Choco-Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Organic-Choco-Cake

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