• Preheat your oven to 350 ℉
• Mill your soft white wheat berries into flour. Sift the flour separating the bran out and place in a small glass bowl. To the bran, add your milk and allow to sit and soften for 20 minutes.
• To the rest of the flour, add baking powder, baking soda, salt, and cacao powder set aside.
• To the stand mixer, add your eggs, sugar and brown sugar, turn the mixer on low.
• Place your coconut oil and butter on the stove in a small sauce pan to melt. Allow to cool slightly.
• Slowly pour your melted butter and coconut oil into the mixer while running.
• Add yogurt.
• Slowly sprinkle in the flour and additional dry ingredients in the mixer. Alternately add the strong brewed coffee.
• Finally add your milk and bran to the mixer.
• Prepare 3, 9" pans by cutting parchment rounds to fit the bottom of the pan. Spray with oil to coat the sides and parchment. This is a very thin batter. You will want to fill your pans 3/4 of the way. It should fill 3 pans as well as make 6 cupcakes or an additional 6" cake.
• Bake for 35-40 minutes until a toothpick inserted comes out clean.Allow to cool completely before removing from the pan. It is a very moist and delicate cake. If you want to freeze for an hour before handling it can help.

Chocolate Buttercream Icing

• While the cake cools, start on your icing.
• Add sugar and water to the stove top. Boil until the syrup reaches 238 degrees on a candy thermometer (soft-ball stage).
• Meanwhile, place egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry: do not over beat.
• With mixer running on low, add syrup to the whites in a stream. Try not to stream into the whisk as it will fling the syrup against the side of the bowl and immediately harden. This will create small "candy" chunks of syrup in your buttercream and not be a smooth and creamy consistency.
• Beat on high speed until the mixture is no longer steaming, about 3 minutes.
• Add chocolate chips to the bowl of a double boiler or a microwave safe bowl and melt. Set aside to cool slightly.
• Touch the bottom of the bowl and ensure the mixture is no longer hot. If it is still warm, the butter will just melt into the mixture and create a soupy icing. Add room temperature butter one tablespoon at a time, beating until smooth and spreadable, 3 to 5 minutes.
• Beat in vanilla extract. If icing curdles, keep beating until smooth. Turn the mixer to low and fold in the melted chocolate just until incorporated.