Organic-Choco-Cake

Name: Organic-Choco-Cake
Ingredients: 3 ounces semisweet chocolate (finely chopped, preferably Scharfenberger or Trader Joe's); 2 cups whole wheat pastry flour, and; 2 tablespoons whole wheat pastry flour (sifted); 2 teaspoons baking soda; 12 teaspoon kosher salt; 12 cup organic unsalted butter (room temperature); 1 cup organic light brown sugar, and; 2 tablespoons organic light brown sugar; 1 cup organic dark brown molasses, and; 2 tablespoons organic dark brown molasses (preferably Billington's); 3 eggs, organic (room temperature); 1 12 teaspoons pure vanilla extract; 1 cup sour cream (room temperature)

13 ingredients

16 steps

Ingredients

3 ounces semisweet chocolate (finely chopped, preferably Scharfenberger or Trader Joe's)
2 cups whole wheat pastry flour, and
2 tablespoons whole wheat pastry flour (sifted)
2 teaspoons baking soda
12 teaspoon kosher salt
12 cup organic unsalted butter (room temperature)
1 cup organic light brown sugar, and
2 tablespoons organic light brown sugar
1 cup organic dark brown molasses, and
2 tablespoons organic dark brown molasses (preferably Billington's)
3 eggs, organic (room temperature)
1 12 teaspoons pure vanilla extract
1 cup sour cream (room temperature)

Directions

1

Preheat the over to 350 degrees F.
2

Grease and flour three 9-inch cake pans.
3

In a double boiler, melt the chocolate over, not simmering, water.
4

SET ASIDE TO COOL.
5

In a small bowl, crack the eggs and separate from shell.
6

In a medium bowl combine the flour, baking soda and salt.
7

In a large bowl with an electric mixer, cream the butter until light in color (about 2 minutes).
8

Add both the dark and the brown sugar and beat on high speed until lighter in color (about 5 minutes).
9

Add the eggs 1 at a time, blending thoroughly in between.
10

Beat at high speed for another 3-4 minutes.
11

Reduce mixer to medium speed and beat in melted chocolate and vanilla.
12

Beat in portions of flour mixture alternately with sour cream, beginning and ending with the flour.
13

Beat well in between additions.
14

Pour immediately into prepared cake pans.
15

Bake for 30-35 minutes OR until center springs back when lightly touched.
16

Set cake pans on rack to cool for 10-15 minutes.