I’ve been making this world famous chocolate cake for many years now, and it remains the easiest, quickest (and most requested) cake in our household. It is by nature dairy- and egg-free, though you can add those things if you like. I regularly tweak the flour, sugar, and oil, and it always turns out great. It’s a perfect dessert for when you’re out of everything and need to go grocery shopping; it doesn’t require any eggs, dairy, or fancy anythings. I’ve even made it gluten-free, and it was delicious!
Recently, I’ve been making it into cupcakes. You can just take the original recipe and turn it into 12 cupcakes, baked for 20-22 minutes. Easy peasy. However, if you are out of flour (like I was today) and you’re too lazy to grind fresh flour, and you’re making the cupcakes for friends who are not gluten-free, so you don’t want to use your expensive gluten-free flour, then you are in a quandry. Fear not. Just do what I did today – turn the recipe into a blender batter, a la Sue Gregg. You can just throw the whole grains in the blender with the rest of the recipe and end up with whole wheat chocolate cake! And most people will never notice. What follows is the revised recipe, which I could not taste test*, but my children assure me was fabulous.
Double Chocolate Snack Cake
Adapted from Betty Crocker’s New Cookbook, 1996 edition.
- 1 heaping cup whole grain wheat / wheat berries (or try barley)
- 1 cup packed brown sugar or granulated sugar/sucanat
- 1/4 cup cocoa
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup liquid fat (try melted coconut oil, melted butter, or extra virgin olive oil)
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon vanilla
- 1 teaspoon baking soda
- 1/3 cup mini chocolate chips
- Powdered sugar, if desired
- Preheat oven to 350.
- Dump first eight ingredients (wheat berries through vanilla) into a high-powered blender (I use a Vitamix).
- Blend on high for three minutes, using tamper if necessary toward the end.
- Add baking soda and re-blend briefly, or mix with spatula.
- Pour batter into twelve muffin cups.
- Sprinkle chocolate chips over batter.
- Bake 20 – 22 minutes or until toothpick inserted in center comes out clean. Cool. Sprinkle with powdered sugar.
*I am currently gluten and refined sugar free, as well as milk-free.