Super Moist Chocolate Spelt Cake
Indulge in the decadence of a perfectly baked *Super Moist Chocolate Spelt Cake*, a rich and tender treat that’s as wholesome as it is delicious. Made with nutty spelt flour, this recipe offers a unique twist on a classic chocolate cake while maintaining an irresistibly soft, melt-in-your-mouth texture, thanks to a dash of vegetable oil and a final stir of boiling water for ultimate moisture. Featuring a balanced blend of cocoa powder, brown sugar, and vanilla, this cake delivers a deep, chocolatey flavor with just the right amount of sweetness. Easy to prepare in just 15 minutes of prep time, it’s a one-bowl wonder perfect for any occasion. Top it with a dusting of powdered sugar, a velvety ganache, or enjoy it on its own—each slice is guaranteed to be a showstopper. Whether you're a seasoned baker or a chocolate lover in search of a healthier alternative, this spelt-flour cake is a must-try!
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Recipe Information
Ingredients
- 200 grams Spelt flour
- 50 grams Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 2 large Eggs, at room temperature
- 240 milliliters Whole milk, at room temperature
- 120 milliliters Vegetable oil
- 1 teaspoon Vanilla extract
- 120 milliliters Boiling water
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy release.
In a large bowl, sift together the spelt flour, cocoa powder, baking powder, baking soda, and salt. Stir to combine.
In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract until well combined and smooth.
Gradually add the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Be careful not to overmix.
Slowly pour in the boiling water and gently stir until the batter is fully incorporated and smooth. The batter will be thin; this is normal.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan on the counter a few times to release any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely before serving.
Optionally, dust the cake with powdered sugar, frost it with your favorite chocolate ganache, or enjoy it plain.
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 2275 mg | 99% | |
| Total Carbohydrate | 356.3 g | 130% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 213.2 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 376 mg | 29% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
