Spelt Chocolate and Coffee Cake

This spelt chocolate and coffee cake (Cake à la Farine d'Épeautre au Chocolat et au Café) is so moist and loaded with the flavors of chocolate and coffee. 

Along with the spelt flour, the batter also includes almond flour, espresso, brown sugar, and a generous amount of cocoa powder. 

Spelt is an ancient wheat grain that is milled whole but can be substituted for all purpose flour. If you want to play with it, you can substitute it for some of the all purpose flour in your other favorite recipes. 

I've mostly used it for baking breads, and usually combine it with other flours. It's probably the easiest of the ancient grain wheats to find in grocery stores already milled. 

Ingredient Notes:

Spelt: If you do buy spelt, keep it in the refrigerator because, as a whole grain, it can become rancid faster than all purpose flour. 

Almond Flour: Almond flour can also be found in most grocery stores, typically in the Bob's Red Mill display case. You could try substituting other nut flours, but almond flour's flour is a bit milder. I keep it in the freezer. 

Cocoa Powder: I used Dutch process cocoa powder but natural cocoa will also work just fine in this cake. 

Espresso: You will need a 3/4 cup of espresso. Rather than brewing it (I don't have an espresso machine), I mixed instant espresso powder with hot water. 

Greek Yogurt: You will also need Greek yogurt, although you can substitute crème fraîche or sour cream if that's what you have on hand. 

I topped this cake with an optional ganache that continues to emphasize the combination of chocolate and coffee. It's so rich and delicious. 

I topped slices of this cake with a big spoonful of whipped cream to balance the chocolate and coffee. 

This cake is so easy to make and it is baked in a loaf pan. Note: I used a 9-inch loaf pan as called for in the original recipe. Halfway through baking, as the cake rose in the oven, it rose so much that some of the batter dripped out of the pan. I would suggest placing a sheet pan on the next rack down to catch the drips. 

This cake is so rich and moist, and a little bit goes a long way. The combination of the cake and the ganache is amazing. 

More Recipes with Spelt:

Spelt Pita Bread

Whipped Spelt Bread

Whole Grain Spelt Rolls

Spelt and Einkorn Sourdough with Caramelized Onions

Multigrain and Spelt Sourdough Boule

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Gâteau: The Surprising Simplicity of French Cakes by Aleksandra Crapanzano. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook page where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Our choices for February 2023 were ~

Olive Oil Cake

• All That's Left Are The Crumbs
• My Recipe Reviews
• A Little Bit of All Right

Chocolate Spelt Cake

• Karen's Kitchen Stories
• A Day in the Life on the Farm

Dorie and Pierre's Ipsahan Cake

• Amandie Bakes

Spelt Chocolate and Coffee Cake

Yield: 16 slices

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 1 HourInactive time: 1 H & 20 MTotal time: 2 H & 50 M

This spelt chocolate and coffee cake (Cake à la Farine d'Épeautre au Chocolat et au Café) is so moist and loaded with the flavors of chocolate and coffee.

Ingredients

For the Cake

• 2/3 cup unsalted butter, softened
• 300 grams / 1 1/2 cups plus 2 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 2 teaspoons vanilla extract
• 2 large room temperature eggs
• 200 grams (1 3/4 cups) spelt flour
• 100 grams (1 cup) almond flour
• 85 grams (3/4 cup plus 1 1/2 tablespoons) cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2/3 cup plus 1 tablespoon full fat Greek yogurt
• 3/4 cup warm espresso

For the Ganache

• 1/2 cup heavy cream
• 1 tablespoon honey
• 2 teaspoons instant espresso powder
• 100 grams (1/2 cup) bittersweet chocolate, finely chopped

Instructions

To Make the Cake

1. Heat your oven to 350 degrees F and line a 9 inch by 5 inch loaf pan with parchment paper with the paper. Spray with spray oil.
2. In a stand mixer or with a hand mixer, beat the butter, brown sugar, and granulated sugar for about 6 minutes, until pale and fluffy. Beat in the vanilla and eggs, one at a time.
3. Whisk the dry ingredients together and sift half of the mixture into the bowl with the butter mixture. Fold in the half of the yogurt. Repeat with the rest of the flour mixture and yogurt. Mix in the coffee with the mixer on low until the batter is smooth.
4. Scrape the batter into the pan and bake for 50 minutes, until a cake tester comes out clean. Cool the cake in the pan for about 5 minutes before transferring it to a wire rack to cool completely.

For the Ganache

1. In a double boiler, bring the cream to a simmer. Stir in the honey, espresso poder, and chocolate until smooth.
2. Remove the pan from the heat and pour the mixture over the room temperature cake. Let the ganache set for 20 minutes before slicing.

Nutrition Facts

Calories

259.66

Fat (grams)

17.63 g

Sat. Fat (grams)

8.82 g

Carbs (grams)

20.34 g

Fiber (grams)

4.8 g

Net carbs

15.54 g

Sugar (grams)

5.75 g

Protein (grams)

6.47 g

Sodium (milligrams)

194.82 mg

Cholesterol (grams)

52.83 mg

https://www.karenskitchenstories.com/2023/02/spelt-chocolate-and-coffee-cake.html

Karen's Kitchen Stories

cake, chocolate, spelt

dessert

French

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