Spelt Flour Chocolate Fudge Cake (Adaptable)








This spelt flour chocolate fudge cake is to die for. Simple, quick and deliriously fudgy, this chunky two-layer cake has it all!



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I’ve made lots of chocolate fudge cakes on the blog, but I think this is my new favourite.

It was my son’s 16th birthday a couple of weeks ago, and as always, even though they are now teenagers (one is an officially an adult) I ask my boys what kind of cake they want. My youngest son is pretty consistent with his choice, and again, this time he wanted a chocolate fudge cake.



My original plan was to make a cake with a chocolate fudge frosting from Betty Crocker (I will defo get around to this one day), but realized on the day of baking that half of the ingredients were sadly lacking in my pantry. Okay, I don’t have a pantry, but it sounds good, doesn’t it?



Anyway, I’d already found a lush looking chocolate fudge cake from The Stay at Home Chef. The recipe was so simple, and very similar to my recipe for chocolate cake, but I always like to try new recipes (I am really not sure what I am on the hunt for, but you can never have too many chocolate fudge cake recipes, now can you?). 



It’s very rare I use someone else’s recipe. And when I do, I tweak the living daylights out of it. But this recipe? Apart from using spelt flour, Greek yoghurt (in place of buttermilk) and halving the recipe, I changed very little. 

The frosting came from Sugar Spun Run. I didn’t change anything at all. The frosting is super sweet, but it goes well with the cake (which is not overly sweet, despite the decadent amount of sugar in it).



There’s nothing I like more than just throwing all the ingredients in together, then baking it. Well actually, I do like it turning out amazingly well more than anything, and this recipe did just that. Super simple, no fuss cake. Try it, you won’t be disappointed. 

This recipe features in my 31 spectacular spelt flour cake recipes. Which one is your favourite?


Spelt Flour Chocolate Fudge Cake (Adaptable)



  • 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)


  • 100g (4 oz) dark chocolate
  • 75g (⅓ cup) butter (chopped into small pieces)
  • 118ml (½ cup) milk
  • 550g (4½ cups) icing sugar


  • Chocolate shavings and gold decorations (optional)



  • 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.


  • 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.


  • 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.


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.
  1. You can do a straight swap with regular flour in place of spelt.
  2. I didn't have access to buttermilk, but if you do, simply omit the Greek yoghurt and use 180ml (¾ cup) of buttermilk.
  3. Coffee greatly enhances the cocoa in the cake. However, if you do not want to use coffee, simply omit it from the recipe.





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