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

    Average Rating:

     7 Total Reviews

    Showing 1-7 of 7

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    • on February 14, 2010

      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!

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    • on April 22, 2011

      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!

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    • on March 24, 2012

      I bastardized this recipe a lot; used Spelt, Buckwheat & Chickpea flour with a little ground Hazlenut. Halved it, added more egg, skipped the boiling water adding Orange juice and Yoghurt instead and baked in large ramekins for 25 mins. Turned out fantastic!

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    • on August 16, 2011

      I made this recipe with oil and only 1 cup of demerara sugar, no water. The texture was pleasant and fluffy but is just another choc cake , nothing extraordinary about it. Next time i will add some nuts, poppy seeds or figs perhaps to jazz it.

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    • on January 16, 2011

      This recipe needs to be re-written, when baking the batter overflowed. Luckily I had a pan of water underneath to catch the rubbish, or my oven could have caught on fire.

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    • on June 12, 2010

      I did what Chef suggested and didn't add the boiling water. I decided to add oil instead of butter. And OMG! This came out so well, my family asked to make another batch of cupcakes for them! LOL This is staying in my box to make again, and again, and again. Thanks OrganiKiss Catering!

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    • on April 15, 2010

      Great cake! It baked well and tastes great. I baked a little longer (in a 150-160 degree celsius oven) and the recipe ingredients said butter but this was not in the directions (but oil was..?)- I used the butter (no oil) and it turned out well. Definitely will make again- thanks for the recipe.

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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

    Detailed Nutrition Values About Nutrition Info
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