Decadent Chocolate Cake and Cupcakes

Deeply chocolatey and unapologetically rich, this cake bakes up soft with a tender crumb and balanced intensity. Dark cocoa and warm coffee deepen the flavor—indulgent yet refined, and suited for layering or cupcakes.

Forage Baker's Note
Flour matters. Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results. If you don’t yet own a scale, gently scoop Heritage Baker’s Flour into a measuring cup and level with a knife. This method yields approximately 125g per cup.

• Packing the cup can result in too much flour and a denser cookie.

• Spooning flour into the cup may under-measure.

Sweeteners matter too. Sweeteners vary just as much and can significantly affect cookie texture. For best results, we recommend Homestead Sweetener or traditional sugar. While substitutions are possible, results may vary—some alternative sweeteners can make cookies overly soft or more dry and crumbly.

• Homestead Sweetener: 1:1 sugar replacement by volume, 140g per cup

• Granulated sugar: 200g per cup
  
  
  Working the Batter
  

• • Bring eggs to room temperature by placing them in warm water for a few minutes.

  • Melted butter should be warm, not hot, when incorporated.

  • Whisk dry ingredients thoroughly to evenly distribute cocoa and baking powder.

  • Room-temperature ingredients blend more smoothly and produce a finer crumb.

  • Metal pans brown more readily than glass; glass pans require slightly longer bake times.

  • Ovens vary—check doneness by touch and visual cues rather than time alone. Sifting Heritage Baker’s Flour can help  produce a lighter, more even crumb.

    
    

    Recipe

    Makes: 12 cupcakes, two 6-inch cakes, or one 8–9 inch layer cake

    
    

    Dry Ingredients

    
    

    • 2 cups Heritage Baker’s Flour (250g)

    • 1½ cups Homestead Sweetener (210g)

    • ½ cup cocoa powder (50g)

    • 3 tsp (1 Tbsp) baking powder (12g)

    
    

    Wet Ingredients

    
    

    • 1 cup warm black coffee or water (240g)

    • 4 large eggs (200g)

    • 1 stick butter, melted (112g)

    • 2 tsp vanilla extract
      

    
    

    Directions

    
    

    1. Preheat oven to 350°F and line cake or muffin pans.

    2. Sift flour into a bowl.

    3. Whisk in sweetener, cocoa powder, and baking powder.

    4. In a separate bowl, combine coffee, eggs, melted butter, and vanilla.

    5. Whisk dry ingredients into wet until fully combined.

    6. Let batter rest briefly, then whisk once more.

    7. Divide evenly into prepared pans.

    8. Bake until a toothpick inserted in the center comes out mostly clean.

    
    

    
    

    
    

    Bake Times:

    8–9 inch cake: 30–34 minutes

    Two 6-inch cakes: 26–30 minutes

    Cupcakes: 18–22 minutes
    
    
    
    At the Table

    Serve with softly whipped cream, chocolate ganache, or fresh berries—equally suited for celebrations or a simple weekend dessert.

    
    

    From the Forage Kitchen

    Made with our gluten-free Heritage Baker’s Flour and zero sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.