Wholemeal Chocolate Cake

Here's a recipe from Anne, one of our Mill volunteers. It's a delicious chocolate cake filled with raspberry jam and vanilla buttercream.

Ingredients

• 1½ cups (200g) granulated sugar
• 1½ cups (180g) wholemeal flour
• ¾ cup (75g) cacao powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 eggs
• ¾ cup (180ml, 184g) buttermilk
• ⅓ cup (75g) very light olive oil
• ½ teaspoon vanilla extract
• ½ cup warm, freshly brewed coffee

Instructions

1. Heat the oven to 350° F (180° C).
2. Line the bases of two 8" round sponge tins with baking parchment.
3. In a mixing bowl, sift together the sugar, flour, cacao powder, baking soda, baking powder and salt.
4. In a separate bowl, combine the eggs, buttermilk, vegetable oil and vanilla essence.
5. Add the liquid mixture to the dry ingredients. Mix together at medium speed. Scrape down the sides and mix again.
6. With the mixer running slowly, add the warm coffee. Mix on medium for two or three minutes.
7. Pour the resulting batter into the two tins and bake for 25 to 30 minutes.
8. Test with a skewer – it should come out clean or with just a few crumbs.
9. Cool the cakes in their pans for 30 minutes, then turn them out and cool them upright.
10. Fill as preferred – we like a filling of buttercream and raspberry jam – then serve.