The texture using sugar is mind-blowingly awesome. It’s the moistest chocolate cake ever. Kind of fudgey, even. Pretty much everyone who tastes this cake says it’s the best chocolate cake they’ve ever had. I’ve made this cake dozens of times and when I decided to use replace all of the white flour with whole wheat (or whole spelt), nobody noticed. This version tastes the best but obviously two cups of sugar is ridiculous. It also works with 1 1/2 cups sugar (but it’s even yummier with 2 cups!).
I love those chocolate mocha bean things and I went to town with them. They look kind of ridiculous, but that’s okay. These cupcakes aren’t to be shared. :)
Then I came up with an all honey version. I used one cup of honey instead of two cups of sugar and it’s pretty awesome. The taste is almost as good as the two cups of sugar version but the texture is like normal chocolate cake, and not like the super duper moist and fudgy original recipe. I’m thinking with the frosting, nobody would even notice.
With the honey version, I replaced all the water with really strong coffee, but this resulted in slightly bitter cupcakes. With the next honey version, I just followed the recipe and added some espresso powder to the cream cheese frosting. Perfect.
2 cups white (360 grams) or unrefined sugar (400 grams) OR 1 cup (320 grams) honey*
1 3/4 cups (210 grams) whole spelt, whole wheat pastry, or whole wheat flour
3/4 cup (85 grams) unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (240ml) milk
1/2 cup (120ml) olive or canola oil
2 teaspoons vanilla extract
1 cup (240ml) boiling water (I know that sounds like a lot but I promise you, you need 1 cup!)
* I’ve also used 1 1/2 cups sugar and it was still sweet enough
1 cup (240ml) whipping cream
1 8-ounce package (225 grams) cream cheese
3/4 cup (98 grams) powdered sugar
~ 1/2 teaspoon espresso powder
~ 1/2 teaspoon vanilla
Preheat your oven to 350°F / 175°C. In a large bowl, stir together the sugar (if using honey, don’t add it yet), flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, honey (if using), olive oil and vanilla. Mix for 2 minutes on medium and then stir in the boiling water. The batter will be almost as thin as water. Line 24 muffins tins with liners and fill each one just a little more than halfway. Bake for 14 – 17 minutes or until a toothpick comes out with some moist crumbs, but no liquid. Let cool for 5 minutes in the pans, and then turn out onto a rack to cool. Let cool completely before frosting.
For the frosting, beat the whipping cream until stiff peaks form. In a separate bowl, using the same beaters, beat the cream cheese until soft and smooth. Slowly add the powdered sugar. Dissolve 1/2 teaspoon of espresso powder in 1/2 teaspoon vanilla (I did this in a tablespoon). Add this to the frosting. If you want more coffee flavor, keep adding 1/2 teaspoon espresso / vanilla until you’re happy. Fold in the whipped cream.
This is too liquidy to pipe and it’s only enough for a thin coating like you see in the pictures. But it’s enough. :)
Source for the cake: One Bowl Chocolate Cake