Super Moist Chocolate Spelt Cake
photo by M A Lewis
- Ready In:
- 1hr 5mins
- 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.
- 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.
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!
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!
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.