Spelt Flour Chocolate Fudge Cake (Adaptable)
Ingredients
Cake:
- butter (for greasing)
- 240g (2 cups) spelt flour (see note 1)
- 320g (1½ cups) granulated sugar
- 80g (¾ cup) cocoa powder
- ½ tablespoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 100ml (3½ oz) Greek yoghurt (see note 2)
- 80ml (¼ cup + 1 tbsp) milk (see note 2)
- 60ml (¼ cup) vegetable oil
- 2 teaspoons vanilla extract
- 200ml (⅚ cup) hot water
- 1 tablespoon instant coffee (see note 3)
Frosting:
- 100g (4 oz) dark chocolate
- 75g (⅓ cup) butter (chopped into small pieces)
- 118ml (½ cup) milk
- 550g (4½ cups) icing sugar
Decoration:
- Chocolate shavings and gold decorations (optional)
Instructions
Cake:
- Pre-heat the oven to 175°C (350℉). Grease two 7" / 18cm pans (I also lined the bottoms with baking paper).
- Using a food processor or whisk, mix the flour, sugar, cocoa, baking soda, baking powder, together until combined.
- Add the eggs, Greek yoghurt, milk, oil, and vanilla.
- Mix the hot water and coffee together and add to the mixture.
- Beat on a medium speed until smooth. This should take just a couple of minutes.
- Divide the batter equally between the two pans, and then bake for around 35-40 minutes (start checking at around the 30 minute mark). The cake is ready when an inserted skewer comes out clean.
- Cool for around 15 minutes in the pans, then turn out onto a wire rack and allow to cool completely.
Frosting:
- Break up the chocolate and add to a pan with the chopped butter and milk.
- Slowly, with a low heat, melt the ingredients together, stirring constantly. When everything is combined, remove from the heat.
- Add the icing sugar and whisk together until nice and smooth. Set to one side until it reaches the required thickness.
Assembly:
- Spread around ⅓ of the frosting over the bottom of one of the cakes. Top with the other cake, and spread the remaining frosting over the top and the sides. I didn't do anything fancy with my frosting, but used a knife to create a pattern and topped with some gold sprinkles and chocolate shavings.
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- You can do a straight swap with regular flour in place of spelt.
- I didn't have access to buttermilk, but if you do, simply omit the Greek yoghurt and use 180ml (¾ cup) of buttermilk.
- Coffee greatly enhances the cocoa in the cake. However, if you do not want to use coffee, simply omit it from the recipe.
