Go Back Email Link

Spelt Flour Chocolate Fudge Cake (Adaptable)

Ingredients

Cake:

  • butter (for greasing)
  • 240g (1½ 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
  • 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 6" 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

 
  1. You can do a straight swap with regular flour
  2. I didn't have access to buttermilk, but if you do, simply omit the Greek yoghurt and use 180ml 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.
 
Disclaimer:
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 the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.