Whole Wheat Chocolate Cake

This recipe comes from the blog 100 Days of Real Food. (Thanks to my friend Tracie for the tip!) This version is adapted from the original Williams-Sonoma recipe.

Serves: 14-16 generous servings

1 cup whole-wheat flour, organic pastry or white winter wheat recommended
1 cup all purpose white or cake flour (or can sub whole-wheat flour), organic recommended
½ cup unsweetened "dark" cocoa powder
4 teaspoons baking powder
1 ¼ cups sugar, organic recommended
¼ teaspoon salt
1 ½ cups water
2 eggs, organic recommended
⅔ cup oil (I recommend melted butter or coconut oil)
2 tablespoons vanilla
Butter for greasing pan(s)

1. Preheat oven to 325 degrees F. Generously grease two 9-inch round cake pans or other sized baking dish.
2. In a large bowl whisk together dry ingredients including flour, cocoa powder, baking powder, sugar and salt.
3. Make a well (hole) in the middle of the dry ingredients and drop in the water, eggs, oil, and vanilla. Mix by hand with whisk until well blended.
4. Distribute batter evenly into the two cake 9-inch pans and bake for 18 – 20 minutes or until a toothpick inserted into center comes clean. Let cool before adding frosting.