Whole Wheat Chocolate Cake with Honey Frosting
1 ¼ cup whole wheat pastry flour
1 tsp baking soda
¼ tsp sea salt
½ cup cocoa powder
¼ cup unsalted butter at room temp
¾ cup honey
1 Tbsp vanilla extract
½ cup sour cream or plain yogurt
½ cup water with 1 teaspoon instant coffee or ½ cup strong coffee
In a bowl, sift together the pastry flour, baking soda, salt and cocoa powder.
In another bowl, cream together the butter and honey. Beat in the eggs and vanilla. Stir in the flour mixture, sour cream, and water/coffee. Mix well until combined. Pour mixture into greased and floured 8”x8” pan.
Bake at 375 degrees F for 30-35 minutes until a toothpick come out clean from the center. Once cooled the cake is cooled, frost if desired.
Makes enough to frost the top of an 8”x8” cake
1 cup milk powder (organic is preferred)
1 stick unsalted butter at room temp
1/3 cup honey
3 Tbsp vanilla extract
1 tsp almond extract (optional)
In a bowl, beat together the milk powder, butter, honey, and vanilla extract until smooth. If the frosting is too thick, beat in a little bit of water. Frosting should be kept refrigerated even when it is on a cake. If frosting a cake after refrigeration, let it warm up at room temperature for at least 30 minutes until it is soft enough to spread. Using the microwave to soften the frosting is discouraged as it can cause the butter to seep out and “break” the frosting.
The cake and the frosting firm up with refrigeration. The cake tastes best after sitting out for 15 to 30 minutes at room temperature before serving.