I’m not much of a chocolate lover, but I must say, I do like eating this cake. Probably because its an excuse for me to make lots of frosting. The cake is a mere vessel, for which to shove lots of frosting in my mouth. Mmmmm. My husband, however, IS a chocolate lover and he can attest that this is a damn good chocolate cake. Trust me, he would let me know otherwise. He has.
1 cup whole wheat pastry flour
1 cup plus 2 tbsp all-purpose flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 cup cocoa powder
1 cup unrefined granulated sugar
1/2 tsp fine grained sea salt
2 tsp cinnamon
3/4 cup water
2 tbsp balsamic vinegar
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 cup sunflower or safflower oil
For the frosting, use the recipe from Chocolate-Frosted Pear Cupcakes (minus the orange extract.)
Preheat the oven to 350 degrees F.
In a large mixing bowl, sift together the flours, baking power, baking soda, cocoa powder and cinnamon. With a fork, stir in the sugar and salt.
In a separate smaller mixing bowl, whisk together the water, balsamic vinegar, vanilla extract, almond extract and oil.
Add the wet ingredients to the dry ingredients and whisk just enough to combine.
Lightly grease to round springform cake pans with oil or soy butter and distribute the batter evenly among the two pans. Bake for about 20-25 minutes, or until a tooth pick comes out clean.
Place the cakes on a cooling rack and allow them to cool completely before frosting.