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November 2, 2009

Whole Wheat Chocolate Cake

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After three years of cooking, testing recipes, writing, and sending out proposals, I’m elated to tell you that I have signed a book deal and I’m celebrating with this whole wheat chocolate cake! My cookbook, Deliciously Organic, will be coming out in the fall of 2010! AND, as if it couldn’t get any better, Helen from Tartelette will be doing the photography! I can’t even tell you how thrilled I am to work with her.

 

To celebrate, I thought it fitting to whip up a chocolate cake with dreamy, light as air, chocolate frosting. The cake is moist, dense, full of rich chocolate, and topped with the dreamiest chocolate buttercream frosting. It’s the kind of cake you’ll want to eat alone, so you can close your eyes and enjoy every little morsel.

Serves: Serves 12-14

Whole Wheat Chocolate Cake with Chocolate Buttercream Frosting

Adapted from "The Barefoot Contessa Cookbook" by Ina Garten. This recipe was posted before I began only featuring grain-free recipes on my site. Click here for a fantastic grain-free chocolate cake.

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Ingredients

    For the batter:
  • 2 cups sprouted white whole flour
  • 1 cup cocao powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 1 cup buttermilk
  • 1/2 cup sour cream
  • 2 tablespoons brewed herbal coffee
  • 3/4 cup butter at room temperature
  • 2/3 cup organic whole cane sugar or sucanat
  • 2/3 cup muscovado sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • For the Frosting:
  • Use this recipe

Instructions

  1. Preheat the oven to 350 degrees. Butter two 9-inch cake pans and then dust with flour, knocking out any excess. In a medium bowl sift the flour, cocao, baking soda and salt. (There will be about 2 tablespoons of bran left in the sifter, discard.) In a small bowl mix together buttermilk, sour cream and herbal coffee, set aside. In bowl of mixer with paddle attachment cream the butter, whole cane sugar and muscovado. Start on low speed and then increase to high. Beat for about 5 minutes, until light. Add the eggs and vanilla and mix on low speed until just incorporated. Scrape down bowl. With mixer on low speed add a 1/3 of the buttermilk mixture followed by 1/3 of the flour mixture. Repeat twice ending with the flour mixture. Mix until just incorporated.
  2. Pour batter into prepared pans and bake for 25 minutes, or until a cake tester comes out clean. Cool on a cooling rack, for about 10 minutes, and then remove from pans and cool completely.
  3. To assemble:
  4. Place one cake layer on cake stand and top with about 3/4 cup of icing. Place second layer on top and front the top and sides.
7.8.1.2
36
https://deliciouslyorganic.net/a-chocolate-cake-to-celebrate/
Copyright 2016 Deliciously Organic

 

Posts may contain affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Filed Under: Baking, Nut-free, Uncategorized | 57 Comments

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57 Comments

  1. Gaby

    November 2, 2009 at 6:45 pm

    LOOKS DELICIOUS! I could use a big piece of this for breakfast right about now :) That is so exciting about Helen too - you are going to have soooo much fun!!
    to Gaby" aria-label='Reply to this comment to Gaby'>Reply to this comment
  2. El

    November 2, 2009 at 6:48 pm

    I can't even begin to tell you how much I would like a piece of this light, fluffy chocolaty cake right now. And congratulations on your book. Helen is an outstanding choice. I can't wait to buy the book when it's done!
    to El" aria-label='Reply to this comment to El'>Reply to this comment
  3. Sprouted Kitchen

    November 2, 2009 at 6:51 pm

    what a gorgeous blog you have! so lovely! Cant wait to see the book as working with Helen will be amazing!
    to Sprouted Kitchen" aria-label='Reply to this comment to Sprouted Kitchen'>Reply to this comment
  4. Tartelette

    November 2, 2009 at 7:20 pm

    I can't wait to get started Carrie! It's going to be an awesome journey!
    to Tartelette" aria-label='Reply to this comment to Tartelette'>Reply to this comment
  5. Jamie

    November 2, 2009 at 7:57 pm

    So yummy looking! I am excited for you!! Congrats!!
    to Jamie" aria-label='Reply to this comment to Jamie'>Reply to this comment
  6. Rebecca

    November 2, 2009 at 8:21 pm

    that is so exciting about your book! i'm going to buy a bunch and send them to you to sign. that cake looks AMAZING!!! i am trying to loose some weight right now so i'll wait to make it later...keep putting recipes on your blog. i love being able to try new things!!!
    to Rebecca" aria-label='Reply to this comment to Rebecca'>Reply to this comment
  7. Kristina

    November 2, 2009 at 8:27 pm

    Congratulations! I can't wait to see the final product - I'm sure it will be fantastic!
    to Kristina" aria-label='Reply to this comment to Kristina'>Reply to this comment
  8. Miriam

    November 2, 2009 at 9:11 pm

    A good reason to celebrate, no doubt! Pass me a piece of that cake, please...
    to Miriam" aria-label='Reply to this comment to Miriam'>Reply to this comment
  9. Kelly

    November 2, 2009 at 9:31 pm

    Congratulations! That has to be every blogger's dream. Sounds like it will be a blast.
    to Kelly" aria-label='Reply to this comment to Kelly'>Reply to this comment
  10. Kelly

    November 2, 2009 at 9:31 pm

    Congratulations! That has to be every blogger's dream. Sounds like it will be a blast.
    to Kelly" aria-label='Reply to this comment to Kelly'>Reply to this comment
  11. Joy

    November 2, 2009 at 10:41 pm

    I will take a slice (or three) of that anytime. Looks heavenly! Congratulations on your book and your collaboration with Helen! It's something a lot of us can look forward to. :)
    to Joy" aria-label='Reply to this comment to Joy'>Reply to this comment
  12. Michelle {Brown Eyed Baker}

    November 3, 2009 at 12:10 am

    CONGRATULATIONS!! What an exciting time for you, and what a delicious-looking cake! :)
    to Michelle {Brown Eyed Baker}" aria-label='Reply to this comment to Michelle {Brown Eyed Baker}'>Reply to this comment
  13. monicajane

    November 3, 2009 at 12:43 am

    congratulations on the book...that's very exciting.
    to monicajane" aria-label='Reply to this comment to monicajane'>Reply to this comment
  14. Kristen

    November 3, 2009 at 1:12 am

    Finally!!! Yeah!!! Way to go! So excited! Can't wait to have a copy...but, you already knew that, didn't you?!?!
    to Kristen" aria-label='Reply to this comment to Kristen'>Reply to this comment
  15. Kelly

    November 3, 2009 at 5:22 am

    Carrie that is soooooo exciting!!!! Congrats!!! Can't wait to see it!
    to Kelly" aria-label='Reply to this comment to Kelly'>Reply to this comment
  16. Deborah

    November 3, 2009 at 5:39 am

    Congratulations!! And this cake looks like the perfect way to celebrate.
    to Deborah" aria-label='Reply to this comment to Deborah'>Reply to this comment
  17. Jessica

    November 3, 2009 at 1:24 am

    Oh I hope I can get mine autographed! VERY happy for you and I know all your readers are just so excited! It's like we get a look into your secret world of delicious cooking...-jes
    to Jessica" aria-label='Reply to this comment to Jessica'>Reply to this comment
  18. Anonymous

    November 3, 2009 at 3:06 pm

    I am so excited to find a whole wheat chocolate cake recipe but need some help. What is rapadura and muscovado. Is there something I can substitute if either is sugar? I have Splenda and agave syrup. Thanks so much for the recipe.
    to Anonymous" aria-label='Reply to this comment to Anonymous'>Reply to this comment
  19. Deliciously Organic

    November 3, 2009 at 6:42 pm

    Rapadura (also known as sucanat) is evaporated cane sugar that has been very minimally processed. You can find it at almost any health food stores. Also, if you search "rapadura" on the blog you will find a post on "Butterscotch brownies" where I wrote about it. Agave should work as a substitute in the frosting but probably won't do as well in the cake. Muscovado is a very dark brown sugar that has been minimally processed..that can also be found at most natural food stores. Let me know if you need any more help!
    to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  20. Elizabeth

    November 4, 2009 at 1:18 am

    Congratulations, Carrie! Also, it was great to see a smiling Pete in the AF Times!
    to Elizabeth" aria-label='Reply to this comment to Elizabeth'>Reply to this comment
  21. Melissa

    November 4, 2009 at 4:53 pm

    this cake looks amazing! Congratulations on your book deal! I'm excited for you =)
    to Melissa" aria-label='Reply to this comment to Melissa'>Reply to this comment
  22. Joanne

    November 4, 2009 at 7:12 pm

    Congratulations on your book, what wonderful news, you must be so excited!! The cake looks absolutely divine too, I wish I had a slice.
    to Joanne" aria-label='Reply to this comment to Joanne'>Reply to this comment
  23. Lezlee

    November 8, 2009 at 7:58 pm

    I just made this last night! My sister must've stolen my round cake pans so I threw it into a bundt pan. I sooo wanted to do the frosting, but didn't know if it would work so well on a bundt, so just whipped up a chocolate ganache to drizzle over it. Yum, yum, yum! The cake is to die for! Can't wait to do your original version!
    to Lezlee" aria-label='Reply to this comment to Lezlee'>Reply to this comment
  24. Heather

    November 13, 2009 at 3:28 am

    Congratulations on your book deal! I'm so excited for you and even more excited to get the first copy. Oh! and this cake looks delicious! Again, congratulations!!
    to Heather" aria-label='Reply to this comment to Heather'>Reply to this comment
  25. Corrine

    November 13, 2009 at 4:46 pm

    This cake looks sensational! I am at work and I am basically drooling all over my keyboard. I might try to make these into cupcakes :)
    to Corrine" aria-label='Reply to this comment to Corrine'>Reply to this comment
  26. Corrine

    November 13, 2009 at 4:47 pm

    Congratulations on your book! I will certainly recommend it to patients, friends, and family.
    to Corrine" aria-label='Reply to this comment to Corrine'>Reply to this comment
  27. ♥♥♥Ria♥♥♥

    January 1, 2010 at 1:34 pm

    Congratulations!! And that cake looks fabulous!
    to ♥♥♥Ria♥♥♥" aria-label='Reply to this comment to ♥♥♥Ria♥♥♥'>Reply to this comment
  28. Molly Chester

    May 16, 2010 at 6:15 pm

    I am going to make your chocolate frosting on a cake for next weekend's goodbye party for a good friend. I have a trusty chocolate cake recipe, but I have never had a good frosting. Can't wait to try! Hope you all are enjoying your family weekend. Sounds like a great time...
    to Molly Chester" aria-label='Reply to this comment to Molly Chester'>Reply to this comment
  29. Deliciously Organic

    May 25, 2010 at 2:07 am

    Chad: I also eat the way Weston Price teaches and I personally don't think it is "too" sweet, but if you don't use sweeteners very often then you could add a bit less of the sugars. I would try going down to 1/2 a cup of each. The frosting balances this cake out nicely, doesn't overwhelm, and is nice and buttery. I'd love to know what you think if you try it! I hope that helps!
    to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  30. Chad

    May 24, 2010 at 10:17 pm

    I was wondering- how sweet is this cake? Since eating the Nourishing Traditions way, I found western sweets much to sweet for me. The sweetness level I desire is 'bittersweet' This cake seems to have a lot of sugar!
    to Chad" aria-label='Reply to this comment to Chad'>Reply to this comment
  31. Chad

    June 3, 2010 at 2:59 am

    Hi Carrie,Thanks so much for getting back to me. I did make this cake! Phew, what a mission! I didn't have an electric mixer so had to do it all by hand. I really struggled to get the sugar and butter nice and light by hand. But it turned out okay- definately dense, but that's the style of the cake I take it : ) I reduced the sugar by 1/3cup and it was still plenty sweet. The frosting went a bit strange whilst whisking the butter in- it looked like it was all seperating out? When I added the chocolate in however it sort of fixed itself somehow! I used 70% cocoa chocolate. All in all the cake turned out beautiful! My partner loved it. I am storing it in the fridge which hardens the icing which is a shame! Thanks for this recipe! Will definately by making it again.Kylie (on partners account!)
    to Chad" aria-label='Reply to this comment to Chad'>Reply to this comment
  32. Deliciously Organic

    June 6, 2010 at 12:18 am

    Kylie: I laughed when you said you whipped the frosting by hand. You definitely got an arm workout! :) I've also found that the frosting looks like it's curdling and then it magically fixes itself. It's kinda fun to watch. I'm so glad you found all of the work worth the effort!
    to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  33. Jas.

    September 13, 2010 at 10:33 am

    oh yum! I've a litre of buttermilk in my fridge I need to use and I think this will be perfect!
    to Jas." aria-label='Reply to this comment to Jas.'>Reply to this comment
  34. Molly Chester

    November 23, 2010 at 1:40 pm

    Hey Carrie, Do I need to refrigerate this buttercream? How long can it sit on the counter? Thanks girl! Molly
    to Molly Chester" aria-label='Reply to this comment to Molly Chester'>Reply to this comment
  35. Natasha @ Saved by the Egg Timer

    February 15, 2011 at 5:31 pm

    I will be making this very very soon. Thanks for reminding me :)
    to Natasha @ Saved by the Egg Timer" aria-label='Reply to this comment to Natasha @ Saved by the Egg Timer'>Reply to this comment
  36. Stephanie Cook

    November 14, 2011 at 2:15 pm

    Do you think making this recipe as cupcakes would dry it out for any reason? How long should I cook as standard size cupcakes?
    to Stephanie Cook" aria-label='Reply to this comment to Stephanie Cook'>Reply to this comment
  37. Lanae Trevino

    March 14, 2012 at 2:35 pm

    Is there something else I could use besides muscovado sugar? I haven't been able to find it here and I wanted to try this cake for my son's birthday party on Saturday.
    to Lanae Trevino" aria-label='Reply to this comment to Lanae Trevino'>Reply to this comment
    • Deliciously Organic

      March 15, 2012 at 12:02 pm

      You can use a very dark brown sugar as a substitute.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  38. Parwin

    March 22, 2013 at 3:36 pm

    Hi, This looks delicious! Did you grind your whole wheat pastry flour or is it store bought? I find if I grind my wheat I have to add 25% more if the recipe I'm using uses store bought wheat. Just needing a little clarification. Love your site! Thanks!
    to Parwin" aria-label='Reply to this comment to Parwin'>Reply to this comment
    • Deliciously Organic

      March 25, 2013 at 7:56 am

      I grind my own and use soft wheat berries for this recipe (also known as whole wheat pastry flour). So if you grind your own, then the measurements are just right. Enjoy!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  39. Parwin

    March 30, 2013 at 6:28 am

    What do you mean by herbal coffee? Would it work with just a breakfast bend or some other sort? Thanks!
    to Parwin" aria-label='Reply to this comment to Parwin'>Reply to this comment
    • Deliciously Organic

      March 30, 2013 at 2:46 pm

      Herbal coffee is a coffee free of caffeine that is make of a blend of chicory, dandelion, etc. You can substitute the herbal coffee with regular coffee. A dark coffee would be best.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  40. Barbara

    April 2, 2013 at 9:12 am

    Hi Carrie - I want to make this into mini cupcakes for a school bday party. How long would I bake them?
    to Barbara" aria-label='Reply to this comment to Barbara'>Reply to this comment
    • Deliciously Organic

      April 2, 2013 at 9:19 am

      I haven't tested them as mini cupcakes, but I'd try 11 minutes and then check them. You might need to add a minute or two more to the baking time if they aren't done at 11 minutes.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Barbara

        April 2, 2013 at 10:34 am

        Thanks! I have twins turning 4 this weekend. One wants chocolate and one wants carrot for school :) I want to try your carrot cupcakes also. I don't have almond flour so I want to substitute whole wheat - are there any adjustments I should make if I do?
        to Barbara" aria-label='Reply to this comment to Barbara'>Reply to this comment
        • Deliciously Organic

          April 2, 2013 at 3:55 pm

          Happy Birthday to your twins! Can you clarify a bit more as to what you are needing? This chocolate cake recipe uses whole wheat flour, so I'm not sure what your question is. Thanks!
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
        • Deliciously Organic

          April 8, 2013 at 1:13 pm

          Here's my recipe for gluten free carrot cake cupcakes. I would use this recipe and omit all of the flours and gelatin and replace with 2 cups whole wheat pastry flour. https://deliciouslyorganic.net/carrot-cupcakes-with-maple-cream-cheese-frosting-recipe/
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Deliciously Organic

      April 8, 2013 at 1:14 pm

      I would bake them for 11 or so minutes for mini cupcakes. Sorry for my delayed response. We were in Yosemite last week without any internet access. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  41. Barbara

    April 3, 2013 at 9:20 pm

    Sorry - I saw your recipe for grain free carrot cupcakes on another site. It called for almond and coconut flour.
    to Barbara" aria-label='Reply to this comment to Barbara'>Reply to this comment
  42. Sophia

    July 18, 2013 at 7:12 am

    I'm making this for my daughter's 3rd birthday this weekend! I have organic cane sugar in my pantry, it looks like regular white sugar, is that the same or is this different somehow? If it's different can I sub what I have?
    to Sophia" aria-label='Reply to this comment to Sophia'>Reply to this comment
    • Deliciously Organic

      July 18, 2013 at 12:42 pm

      Organic cane sugar is basically just white sugar with some molasses added back for color. Either one will work for this recipe. Happy 3rd B-day to your little girl! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  43. Shelby

    February 14, 2016 at 3:11 pm

    Hi - I don't see the cake recipe... Was it removed?
    to Shelby" aria-label='Reply to this comment to Shelby'>Reply to this comment
    • Deliciously Organic

      February 17, 2016 at 4:31 pm

      We switched over to a new software and it caused a few hiccups, but you should be able to see the recipe now. Thanks!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  44. Kerlin

    April 9, 2016 at 5:41 am

    How can I get this recipe? I want to make this cake for my son's birthday.
    to Kerlin" aria-label='Reply to this comment to Kerlin'>Reply to this comment
    • Deliciously Organic

      April 14, 2016 at 10:08 am

      Sorry about that! The recipe can now be viewed. There are question marks after a lot of the ingredients and no matter what I do, I can't get them to go away! I wrote my tech team and they will fix it soon!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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