1869 Chocolate Cake

You would never expect a whole grain chocolate cake to be so delicious! Rich chocolate flavour and lots of crunchy crusty bits. Its a sweet treat with all the benefits of fresh whole grains. We use our pancake mix because it is milled finest. Serve warm with fresh whipped cream and a hot cup of coffee. Heaven.

Dry mix

• 1 bag GRAINSTORM Ancient Grain Pancake Mix (yep!)
  Or mill your own

Wet mix

• 2 large eggs
• 1¾ cups plain yogurt
• ¼ cup milk
• 1 tsp vanilla extract

Chocolate mix

• 1 stick (½ cup) unsalted butter, melted
• 4 oz unsweetened baker’s chocolate
• ¾ cup organic sugar

DIRECTIONS

1. Preheat oven to 350°F, use convection if you have it; lightly grease a bundt pan or two round cake pans
2. Wet mix: in a large mixing bowl, beat the eggs, add remaining wet mix ingredients and whisk until smooth
3. Chocolate mix: Chop butter and chocolate into small pieces and melt together in a double boiler* stirring until smooth; then stir in sugar and cool a few minutes
4. Final batter: whisk together chocolate and wet mix, then combine dry mix, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
5. Fill pan(s)
6. Bake about 45-50 minutes at 350°F for bundt, 25-35 minutes at 375°F for layers or until the tops JUST spring back. Do not over bake.
7. Remove from oven, set in pans for 10 minutes, then remove to cooling rack
8. Decorate with your favourite old fashioned icing if you like

* If you've never used a "double-boiler" it's easy. Simmer water in a saucepan. Put a metal or glass/pyrex bowl on top so it sits above the water. Viola! that's a double boiler. Now you can melt ingredients together at a consistent, low temperature. This link has a nice explanation with pictures: http://bakingbites.com/2009/09/how-to-make-a-double-boiler/

Makes one bundt cake or one 2-layer cake