"Dear Chocolate, we love you." -The World
3/4 cup whole wheat pastry flour
3/4 cup unbleached all-purpose white flour
1 cup raw or natural granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup of warm water
3 tablespoons canola oil
1 tablespoon apple cider vinegar
1 tablespoon prepared coffee (optional)
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1/4 cup non-dairy milk
2 tablespoons peanut butter
1 cup mixed fresh berries
1/4 cup coconut flakes
Preheat the oven to 300°
Lightly grease one 9-inch round cake pan.
Sift together the flours, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
Make a well in the center of the dry ingredients and pour in the warm water, oil, vinegar, coffee, and vanilla. Stir gently until the dry ingredients are moist, then beat vigorously with a whisk until the batter is smooth.
Pour the batter into the prepared pan — Bake for 30 minutes, or until a toothpick inserted into the center tests clean.
Allow the cake to cool.
Meanwhile, make the frosting by combining all the ingredients in a double boiler. First, place 1" of water in a saucepan or pot and bring to a gentle simmer. Place the second pot or a heat-safe bowl on top. (don't let the second pot touch the water.) Add all of the ingredients to the top pot/bowl and occasionally stir with a spatula until smooth and melted.
Immediately spread the frosting over the top of the cake and let stand for 30 minutes before serving.
Garnish with your choice of additional chocolate chips, or fresh berries and coconut flakes just before serving.