Chocolate Bundt Cake made with Fresh Milled Flour

Cutting back on processed food and trying to save money by making foods from scratch as much as possible, and who doesn't like chocolate cake?

Chocolate Bundt Cake made with Fresh Milled Flour
1 cup very strong coffee - make it and let it cool down a bit- set off to the side

-In a bowl combine the dry ingredients:
2. 1/2 cups/270g FMF I used soft white wheat
1 cup/152g unsweetened cocoa powder
2 teaspoons/7g baking soda
1 teaspoon/5g baking powder
1 teaspoon/6g salt
***Mix well and set aside

Wet Ingredients in a separate bowl:
2 cups/400g cane sugar. **I found this a bit too sweet so next time I will reduce the amount of sugar to 1.5 cups
1 cup/240g strong coffee (this is what you made earlier) Sometimes I add a teaspoon or two instant coffee to increase the strength of the coffee flavor
1/2 cup/115g sour cream or plain yogurt
1/2 cup/121g buttermilk or milk
2 eggs
1/3 cup/72g oil
2 teaspoons/9g vanilla extract
**Mix two minutes, add the dry ingredients and mix until all the flour is incorporated
***Optional: add 1 1/2 cups chocolate chips. I did this but it is such a thin batter they all fell to the bottom of the pan. Still tasted great

Pour batter into greased and floured bundt pan, 13x9 inch pan or two cake rounds

Let the batter sit and hydrate 10-15 minutes while the oven preheats to 350ºF/175ºC. Bake 35-50 minutes. Use a toothpick inserted in the center of the cake to determine if the cake is fully baked. It is done when just a bit of cake sticks to the toothpick.

Cool 15 minutes on a cooling rack, then invert the cake and cool completely. Frost, glaze or dust with powdered sugar if desired. We like it best just plain without any topping.