Super Moist Chocolate Spelt Cake

"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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photo by M A Lewis photo by M A Lewis
photo by M A Lewis
photo by poirier.kristi photo by poirier.kristi
photo by Umm Meriem photo by Umm Meriem
Ready In:
1hr 5mins
Ingredients:
11
Yields:
1 cake
Serves:
14
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ingredients

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directions

  • Heat oven to 350°F Grease and flour two 9-inch round baking pans.
  • 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.
  • 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.
  • VARIATIONS:.
  • 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.
  • 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.
  • 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.
  • 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.

Questions & Replies

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  1. Penny W.
    I meant to ask if swerve in place of sugar and coconut oil instead of butter may be used.
     
  2. Penny W.
    Can I use Swerve instead of sugar and coconut oil instead of butter?
     
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Reviews

  1. monicadoherty1
    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!
     
  2. Nafisa F.
    The quantity of salt is way too much, perhaps half a tsp. Would be more appropriate
     
  3. Christine F.
    I used 1 cup of coffee instead of the boiling water and it turned out great. Probably my favorite spelt recipe so far.
     
  4. Dar44
    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
     
  5. jennypoage
    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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Tweaks

  1. Christine F.
    I used 1 cup of coffee instead of the boiling water and it turned out great. Probably my favorite spelt recipe so far.
     
  2. Michelle B.
    This cake was indeed super moist and airy! I gave it 4 stars because of the amt of sugar and the full cup of boiling water I found to be a bit much. Otherwise, It's a great recipe. I did however tweak the recipe a bit, instead of 2 c of sugar I used 1c of brown sugar and 1/4c of tapioca starch. I used 3/4c of butter instead of 1c, skipped on vanilla extract, used 3 eggs instead of 2, used 1 can of whole coconut milk instead of milk, used 3/4tsp of salt, and only 1/4 cup of regular water instead of 1 cup of boiling water. I think the 1cup of water would have made the batter too watery. It came out delicous. Rich and Moist! Will definitely be making it again!
     
  3. Raw for Fun
    This was a super moist recipe. I made the cupcakes. I thought the sugar amount was way too much. I substituted the 2 cups of sugar for 1 cup xylitol and 1/2 cup coconut palm sugar. I reduced the 1 cup boiling water to 1/2 cup water + 2 shredded zucchini. I used coconut oil instead of butter cause I was out of butter and I used buttermilk instead of plain milk. It was so moist and tasty. This is definitely a keeper recipe and will make a lot. I might try 1/2 spelt/kamut next. I topped with chocolate frosting.
     
  4. Fionnros
    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!
     

RECIPE SUBMITTED BY

I have been searching for and creating spelt & oat flour versions of my favorite wheat flour foods.
 
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