Bean's Overdose Chocolate Cake 1 cup Bob's Red Mill whole wheat pastry flour 1 cup Bob's Red Mill unbleached white flour 1 1/4 cup organic evaporated cane sugar 3 farm eggs 3/4 cup unsweetened baker's chocolate/cocao powder 1 cup water 1/2 cup super strong cold coffee 4 tbsp buttermilk powder 2 teaspoons baking soda 1 teaspoon baking powder 1/2 cup grapeseed oil 1/2 teaspoon salt Make coffee, put it in the freezer to cool off Add 4 tablespoons buttermilk powder to 1 cup milk in a 2 cup or bigger measuring glass, whisk well, set aside Mix dry ingredients, beat dry with a mixer or whisk soundly by hand until it's all a light chocolate color and there are no lumps. Set aside. Preheat oven to 325 degrees Fahrenheit (it's best to use a thermometer to be sure your oven is accurate for this). Add 1/2 cup grapeseed oil (or vegetable oil) to the buttermilk concoction. Separate eggs, put yolks in buttermilk/oil measuring glass, and beat whites until they are stiff, foamy white peaks. Set whites aside. Slowly beat the liquid ingredients into the dry ingredients (not the other way around). Add a little buttermilk/oil/egg yolk, then add a little of the now cold coffee. After all ingredients are thoroughly moistened, gently fold egg whites into the batter. Butter the crap out of two cake pans, then heavily flour them. Pay attention to corners. Pour batter evenly into two pans, place in oven, set timer for 25 minutes and walk the hell away. Do not open the oven before the timer goes off. To check if cakes are ready, first very, very gently jiggle the cake pans (not the oven tray/rack). If you see jello-like movement, shut the door and set the timer for 7 more minutes. If they don't jiggle, check with a toothpick... cakes are done when you poke with toothpick and nothing sticks to the wood. Remove cakes when done, and set them onto trivets. Let cool for about three minutes, then gently shake the pans until you see the cake break free on all edges. Flip cakes out of pans onto racks and allow to cool completely. While your cakes are cooling, make your frosting. 1 8oz package cream cheese 1/2 stick butter, warmed to easy spreading temp. 1 cup confectioners sugar 1 teaspoon vanilla extract Mix cream cheese with butter until it whips somewhat smooth, then add confectioners sugar. Beat until smooth, add vanilla and it'll happen faster. If food coloring is desired, add it one drop at a time. Set frosting aside. When cakes are cool, frost the hell out of them and stack them up. Decorations a la Portal are optional... you'll want to mix some cocoa with the frosting for Portal cake, but save some white frosting to the side and get some maraschino cherries for the toppings. I think I killed myself with this one, but luckily, I was resurrected by the frosting. I normally hate chocolate... seriously hate it. In this cake, I can not only appreciate it, but even enjoy it.