Chocolate Espresso Spelt Cake Recipe

Name: Chocolate Espresso Spelt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for pan; 3/4 cup unsweetened Dutch-process cocoa powder plus additional for dusting pan and cake; 1 cup boiling-hot water; 1 1/2 tablespoons instant-espresso powder; 1 1/2 teaspoons vanilla; 1 teaspoon baking soda; 1/2 lb Medjool dates (12 to 14), pitted and coarsely chopped (1 1/2 cups); 2 cups spelt flour; 2 teaspoons baking powder; 3/4 teaspoon salt; 1 cup packed dark brown sugar; 2 large eggs; Accompaniment: lightly sweetened whipped cream; a 9-inch springform pan

Servings: persons

1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for pan
3/4 cup unsweetened Dutch-process cocoa powder plus additional for dusting pan and cake
1 cup boiling-hot water
1 1/2 tablespoons instant-espresso powder
1 1/2 teaspoons vanilla
1 teaspoon baking soda
1/2 lb Medjool dates (12 to 14), pitted and coarsely chopped (1 1/2 cups)
2 cups spelt flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup packed dark brown sugar
2 large eggs
Accompaniment: lightly sweetened whipped cream
a 9-inch springform pan

1
Put oven rack in middle position and preheat oven to 350u00b0F. Butter springform pan, then lightly dust with cocoa powder, knocking out excess.
2
Stir together boiling-hot water, espresso powder, vanilla, and baking soda in a bowl, then add dates, mashing lightly with a fork, and steep until liquid cools to room temperature, about 10 minutes.
3
Whisk together spelt flour, cocoa powder, baking powder, and salt in another bowl. Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy. Add eggs 1 at a time, beating until just combined. Beat in date mixture (batter will look curdled), then reduce speed to low and add flour mixture, mixing until just combined.
4
Spoon batter into springform pan, smoothing top, and bake until a wooden pick or skewer inserted into center comes out clean, about 50 minutes to 1 hour. Cool cake in pan on a rack 5 minutes, then remove side of pan and cool cake on rack. Serve cake warm or at room temperature.

1377

kcal

Calories

102

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for pan, 3/4 cup unsweetened Dutch-process cocoa powder plus additional for dusting pan and cake, 1 cup boiling-hot water, 1 1/2 tablespoons instant-espresso powder, and more.

Yes, Chocolate Espresso Spelt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Espresso Spelt Cake

How did you like this recipe?

Frequently Asked Questions