Devilish Chocolate Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1/2 cup agave nectar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup buttermilk
• 1 cup cake flour, sift before measuring
• 1 cup whole wheat pastry flour, sift before measuring
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 8 tablespoons butter
• 1/2 cup agave nectar
• 2 large eggs

Recipe

• 1 preheat oven to 350 degrees. grease and flour two 9" round pans, or line the bottoms with parchment.
• 2 whisk together 1/2 cup each of agave nectar, cocoa, and buttermilk. set aside.
• 3 sift together the cake and whole wheat flours, baking soda, and salt. set aside.
• 4 mix vanilla and remaining buttermilk together. set aside.
• 5 in a large mixing bowl, cream the butter. gradually add the remaining 1/2 cup agave nectar, then beat at high speed until fairly well incorporated. (this took about three minutes in my stand mixer.).
• 6 add the eggs, one at a time, to the butter/nectar mixture.
• 7 slowly beat in the cocoa mixture.
• 8 at low speed, add the flour mixture and the buttermilk mixture alternately. this can be done by hand as well with a rubber scraper.
• 9 scrape the batter into prepared pans and spread evenly.
• 10 bake 30-35 minutes, until a toothpick poked in the middle of the cake comes out clean. let cakes cool in the pan for 10 minutes, then remove the cakes from pans to cool completely on a rack.