Chocolate Espresso Spelt Cake
A rich and moist cake made with spelt flour, Dutch-process cocoa, and espresso, studded with sweet Medjool dates. This sophisticated dessert combines the deep flavors of chocolate and coffee with the nutty undertones of spelt flour.
Ingredients
- •¾ cup unsalted butter
- •¾ cup unsweetened Dutch-process cocoa powder
- •1 cup boiling-hot water
- •1½ tablespoons instant-espresso powder
- •1½ teaspoons vanilla
- •1 teaspoon baking soda
- •½ lb Medjool dates
- •2 cups spelt flour
- •2 teaspoons baking powder
- •¾ teaspoon salt
- •1 cup dark brown sugar
- •2 whole large eggs
- •1 serving whipped cream
- •1 piece springform pan
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 350°F. Butter springform pan, then lightly dust with cocoa powder, knocking out excess.
10 min
- 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.
10 min
- 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.
15 min
- 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.
60 min