CHOCOLATE ESPRESSO SPELT CAKE
This cake is the little black dress of fiber - velvety and sophisticated. Medjool dates lend it an unbelievably unctuous texture. When measuring spelt flour, be sure to spoon it into the measuring cup and level it off to prevent packing it down; this will keep the cake light.
Categories Cake Coffee Chocolate Egg Dessert Bake Quick & Easy High Fiber Date Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Butter springform pan, then lightly dust with cocoa powder, knocking out excess.
- 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.
- 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.
- 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.
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Abbas arbab ali
[email protected]This recipe is not gluten-free.
Oussama Bouali
[email protected]This recipe is not vegan.
Melanie Taylor
[email protected]I'm allergic to one of the ingredients in this recipe.
Mumtahana Afrin
[email protected]I don't have time to make this recipe right now.
Alex Yip
[email protected]This recipe is a little too expensive for me.
Amanuel Meshesha
[email protected]I'm not a big fan of chocolate, but I'm willing to try this recipe.
joker brigt
[email protected]This recipe seems a little complicated, but I'm up for the challenge.
Sy Ye
[email protected]I'm not sure if I have all of the ingredients for this recipe, but I'm going to try it anyway.
Muhammad Ali gujjar
[email protected]This cake looks amazing! I'm going to make it for my next dinner party.
Beanie-The-Gnome
[email protected]I can't wait to try this recipe!
Md sahajalal islam
[email protected]This recipe is a keeper! I'll definitely be making this cake again and again.
Muneer Khan
[email protected]I followed the recipe exactly, but my cake didn't turn out as well as the pictures.
Altaf Warraich
[email protected]The cake was dry and crumbly.
Nanyonga Martha
[email protected]This cake was a little too sweet for my taste.
Prahlad Waiba
[email protected]I'm not a big fan of chocolate cake, but this one was really good.
Emma Jones
[email protected]This cake was a hit at my party! Everyone loved it.
Mudde Jennifer
[email protected]I substituted almond flour for the spelt flour, and it turned out great! The cake was still moist and flavorful.
vbhh ggj
[email protected]This cake was easy to make and turned out beautifully. I loved the浓郁的巧克力味and the moist texture. I will definitely be making this again.
GGHC samkot
[email protected]I made this cake for my husband's birthday, and he loved it! He said it was the best chocolate cake he had ever had. Thanks for sharing this recipe!
Joel Henderson
[email protected]This cake was absolutely delicious! The combination of chocolate and espresso was perfect, and the spelt flour gave it a lovely nutty flavor. I would definitely recommend this recipe to anyone who loves chocolate cake.