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piece of chocolate torte with white frosting and lemon zest on blue plate

Chocolate Torte

Here is a very delicious and easy, soaked, whole-grain chocolate cake. This recipe is adapted from The Enchanted Broccoli Forest by Mollie Katzen.

Course Dessert
Author Erin

Ingredients

Soaking Stage

  • 2 cups whole grain flour of choice
  • 2/3 cup plain yogurt or coconut milk plus 2 teaspoons of an acid such as lemon juice or apple cider vinegar
  • 1/2 cup raw whole milk or fermented dairy or whole coconut milk thinned to a milk consistency

Baking Stage

Instructions

Soaking Stage

  1. In a medium size bowl, stir together your 2/3 cup yogurt plus 1/2 cup of milk, fermented dairy, or coconut milk.
  2. Add 2 cups of whole grain flour.
  3. Stir well to combine.
  4. Cover and set aside for 8 to 24 hours.

Baking Stage

  1. When ready to complete your torte, preheat the oven to 350 degrees.
  2. Place an oven rack on the middle shelf, and butter (2) 9-inch round cake pans.
  3. I am sure other shapes and sizes would work just as well; just adjust baking times.
  4. In a small bowl, combine melted butter or coconut oil, honey, eggs, cocoa, vanilla, baking soda, and salt.
  5. Whisk. Whisk. Whisk.
  6. Pour this mixture onto your soaking dough.
  7. Using a hand held beater, mixer, or a wooden spoon, mix until smooth.
  8. I used the beater and was thrilled with the results.
  9. Pour batter into your prepared pans.
  10. Bake for 20 to 30 minutes or until a toothpick comes out clean.
  11. Allow to cool in pans for 10 minutes or so before turning them onto a cooling rack.
  12. Oh, delicious.

Recipe Notes

When cool, frost with Yogurt Cheese Frosting (recipe below).

 

I frosted one 9-inch round, and the leftovers kept beautifully in the fridge in a sealed container. The other 9-inch round I cut into brownies and left plain. A bit less messy, for my boys to enjoy. I also kept these in the fridge in a sealed container. If unfrosted, these will freeze very well.