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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is adapted from the Joy of Cooking by incorporating whole-grain flour and agave nectar. It is a little bit of a pain at first, as it requires three prep bowls in addition to the mixing bowl. Also, the flours must be sifted PRIOR to measuring them, otherwise the cake will be too dense. But I think it's worth it! Ingredients:
1/2 cup agave nectar |
1/2 cup unsweetened cocoa powder |
1/2 cup buttermilk |
1 cup cake flour, sift before measuring |
1 cup whole wheat pastry flour, sift before measuring |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup buttermilk |
1 teaspoon vanilla |
8 tablespoons butter |
1/2 cup agave nectar |
2 large eggs |
Directions:
1. Preheat oven to 350 degrees. Grease and flour two 9 round pans, or line the bottoms with parchment.
2. Whisk together 1/2 cup each of agave nectar, cocoa, and buttermilk. Set aside.
3. Sift together the cake and whole wheat flours, baking soda, and salt. Set aside.
4. Mix vanilla and remaining buttermilk together. Set aside.
5. In a large mixing bowl, cream the butter. Gradually add the remaining 1/2 cup agave nectar, then beat at high speed until fairly well incorporated. (This took about three minutes in my stand mixer.).
6. Add the eggs, one at a time, to the butter/nectar mixture.
7. Slowly beat in the cocoa mixture.
8. At low speed, add the flour mixture and the buttermilk mixture alternately. This can be done by hand as well with a rubber scraper.
9. Scrape the batter into prepared pans and spread evenly.
10. Bake 30-35 minutes, until a toothpick poked in the middle of the cake comes out clean. Let cakes cool in the pan for 10 minutes, then remove the cakes from pans to cool completely on a rack.
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