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Unfrosted whole wheat java chocolate cake on a rack with one square served on a plate

Whole Wheat Java Chocolate Cake

A single-layer 8x8 chocolate cake made with whole wheat pastry flour, cocoa powder, buttermilk and hot espresso or strong coffee, baked at 350°F for 30-35 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling time 1 hour
Total Time 1 hour 50 minutes
Servings: 9 squares
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3/4 cup whole wheat pastry flour
  • 1/4 cup all-purpose flour
  • 1 cup white granulated sugar organic cane sugar works
  • 1/2 cup unsweetened natural cocoa powder
  • 1 1/8 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup buttermilk
  • 6 tablespoons vegetable oil or other neutral oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup hot espresso or strong coffee

Method
 

  1. Heat the oven to 350°F with a rack in the center.
  2. Coat the bottom and sides of an 8x8 pan with nonstick cooking spray or butter, then line the bottom and sides with parchment paper.
  3. In a large bowl, whisk together both flours, the sugar, cocoa powder, baking soda and sea salt.
  4. In a second bowl, mix the buttermilk with the oil, egg and vanilla extract.
  5. Tip the wet ingredients into the dry ones, follow with the hot coffee or espresso, and stir only until the batter comes together. It will be fairly thin. Do not overmix.
  6. Pour the batter into the prepared pan and bake for 30 to 35 minutes, until the top springs back when lightly pressed and a toothpick pushed into the middle comes out with a few moist crumbs.
  7. Set the pan on a wire rack for 15 minutes, then lift the cake out by the parchment and let it cool completely, about 45 minutes more. Frost if desired and cut into 9 squares.

Notes

Either hot espresso or strong brewed coffee can be used.
Use natural (not Dutch-processed) cocoa; its acidity works with the baking soda to make the cake rise.
No buttermilk? Stir 1 1/2 teaspoons lemon juice or white vinegar into enough milk to make 1/2 cup and let it stand for 5 minutes. More options are in this buttermilk substitute guide.
Cover the cooled cake and keep it at room temperature for up to 3 days (refrigerate it if the frosting contains cream cheese or whipped cream), or wrap and freeze it for up to 3 months.