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    You are in: Home / Recipes / Super Moist Chocolate Spelt Cake Recipe
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    Super Moist Chocolate Spelt Cake

    Super Moist Chocolate Spelt Cake. Photo by M A Lewis

    1/2 Photos of Super Moist Chocolate Spelt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    OrganiKiss Catering's Note:

    Some people like to cheat and eat the warm cookies and cakes. Don't do that with this one, it needs to cool, but once it does.... Trust me, this will be thee best spelt cake you've ever had. It's so spongy, moist, and decadent. For the cocoa powder, use Green and Blacks Organic Cocoa Powder.

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    Ingredients:

    Serves: 14

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 350°F Grease and flour two 9-inch round baking pans.
    2. 2
      Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
    3. 3
      Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
    4. 4
      VARIATIONS:.
    5. 5
      ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350°F Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
    6. 6
      THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
    7. 7
      BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
    8. 8
      CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

    Ratings & Reviews:

    • on February 14, 2010

      25

      These did NOT bake up well for me at all. The batter looked beautiful until the cup of boiling water was called for. They overflowed and made a mess of the oven. I would recommend trying the recipe without the cup of water -- I bet they'll be great!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2012

      55

      Made this for my daughters Birthday and everyone loved it. Usually spelt dries out very quickly but not this cake the leftovers were just as good as the first day. Will definitely make this cake a again

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 22, 2011

      55

      This cake is awesome and sooo moist! I have never had a problem with it over-flowing and I've made it several times and in serveral different size pans. It has almost a pudding cake texture and taste. People never even know it's whole grain until I tell them. It makes great cupcakes too. Rich and dark, I can't say enough good things about this recipe! Don't let the other reviews turn you off, you'd be missing out!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Super Moist Chocolate Spelt Cake

    Serving Size: 1 (84 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 202.5
     
    Calories from Fat 76
    37%
    Total Fat 8.5 g
    13%
    Saturated Fat 5.1 g
    25%
    Cholesterol 46.4 mg
    15%
    Sodium 418.2 mg
    17%
    Total Carbohydrate 32.2 g
    10%
    Dietary Fiber 1.5 g
    6%
    Sugars 28.7 g
    114%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    spelt flour

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