This recipe for Devil’s Food Cake makes for an absolutely sensational birthday treat.
In fact, it is almost always the birthday goodie my kids choose for me to make for them when their special day rolls around.
The moistness of the cake combined with the nutrient loaded butter frosting I posted about recently makes for a melt in your mouth experience your child (and you) won’t soon forget!
This particular recipe for Devil’s Food Cake varies from other recipes due to the fact that it is soaked in sour raw milk to improve digestibility, break down the gluten in the wheat, and improve nutrient absorption from the wonderfully nutritious, fresh flour you are using to make it.
Soaking is one of the three traditional ways our ancestral cultures prepared their grains. The great thing about traditional preparation of grains is that you eat far less when these foods are prepared this way because they are more filling and nutritious. When a food is more nutritious, you need to eat much less to feel full and feel satisfied for longer periods of time.
For those of you who try this recipe for yourselves, please email me to let me know how you like it!
Soaked Devil’s Food Cake
Makes 2 – 9×13 cake layers
4 cups freshly ground flour
3 cups lightly soured raw milk
3 cups sucanat
1 cup unsweetened cocoa powder (you may substitute 1 cup carob powder and 1 TBL chocolate extract)
3 tsp baking soda
2 tsp vanilla
Sift the fresh flour and feed the discarded bran to chickens, ducks or other birds. Removing much of the bran allows just a quick soak of the flour to be effective for improving digestibility and also increases the lightness of the cake considerably.
Mix the sifted flour with the soured raw milk, cover, and leave on the counter for about 7 hours. I usually mix the flour and the milk in the morning and make the cake in the afternoon.
Blend in the remaining ingredients. Pour into 2 – 9×13 glass baking pans greased with expeller coconut oil dividing the batter equally between the 2 pans.
Bake at 350F for about 30 minutes or until a knife or toothpick inserted in the center comes out clean.
Cool completely and then remove one cake layer onto the cake serving platter and ice the top with raw butter frosting.
Remove the second cake layer and carefully place on top of the frosted cake layer. Cover the remaining cake with more butter frosting.
Store for up to 2 days in the microwave which makes the ideal, airtight pastry cabinet! After that, refrigerate any cake leftovers (there probably won’t be any).
Sarah, The Healthy Home Economist