Monday, June 1, 2015

milling mondays: whole wheat strawberry chocolate chip cake

I had a bunch of organic strawberries I needed to use and I needed to make a dessert for company - so this seemed like the perfect solution. This cake was yummy, fresh and moist and the chocolate chips created the perfect amount of sweetness.

Whole Wheat Strawberry Chocolate Chip Cake
modified from julias album


1 1/2 cup whole wheat flour (2/3 soft wheat berries and 1/3 hard wheat berries)
1 1/2 tsp baking powder
1/8 tsp salt
3 TBS unsalted butter, softened
3 TBS Greek yogurt
1 cup sugar
1 egg
1/2 cup milk
1 tsp vanilla extract
1/3 cup chocolate chips plus extra for topping
1 pound strawberries (fresh or frozen), hulled and halved


Preheat oven to 350F

If you mill your own flour, grind your soft and hard wheat berries. I use my WonderMill on the pastry setting. Sift the flour twice to make the cake less dense.

Mix together the flour, baking powder and salt.

In a different bowl mix together butter, yogurt and sugar until light and fluffy. I use my Kitchen Aid Mixer, but an electrical hand mixer would work just fine.

Then mix in the egg before adding the milk and vanilla extract.

Add the flour mixture to the wet ingredients a little at a time until just combined.

Fold in the chocolate chips.

Pour the batter into a prepared 9X3 inch springform pan.

Add the strawberries close together (cut side down) and add some chocolate chips to fill the gaps.

Bake the cake for 1 hour until golden brown and a toothpick inserted in the middle comes out clean.

Let it cool on a rack.