Best Super Moist Chocolate Spelt Cake Recipes

SUPER MOIST CHOCOLATE CAKE

Super Moist Chocolate Cake image

This chocolate cake is the most IN DEMAND request at family functions. It's fast, easy, egg-free, and most importantly - delicious! (The frosting is courtesy of Betty Crocker). Note: If making a layer cake, please double the recipe. This also makes great cupcakes! Enjoy!

Provided by Baker Gal

Categories Dessert

Time 45m

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups flour
1 cup sugar
1/3 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup water
1/2 cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
3 cups powdered sugar
1/3 cup butter, softened (or margarine)
2 teaspoons vanilla extract
1/3 cup cocoa powder
3 -4 tablespoons milk

Steps:

Mix together dry ingredients.
Combine wet ingredients in a separate bowl.
Combine dry and wet ingredients together (I gently whisk them together with a fork).
Transfer mixture to a greased cake pan or cupcake tins. (Mixture usually fits one 13" x 9" pan or two 8" or 9" round pans.).
Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
Set aside to cool before frosting.
To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed).
Stir in vanilla extract and cocoa powder.
Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.

CHOCOLATE SPELT CAKE

Chocolate Spelt Cake image

This is a delicious and healthy dessert. Normally, spelt flour is used in breads, but here it makes a light and moist cake!

Provided by Catherine Cappiello Pappas @LadyGourmet

Categories Cakes

Number Of Ingredients 13

Ingredients

- 2 cups spelt
- ½ cup unsalted butter
- 1 cup warm coffee
- 1 tablespoon instant coffee
- 1 tsp. vanilla
- 1 tsp. baking soda
- ¾ tsp. salt
- ½ cup brown sugar
- ½ cup white sugar
- 2 eggs
- ¾ cup instant hot coco powder
- ½ cup sour cream
- ½ cup currants or raisins

Steps:

Preheat Oven 350 degrees: Add tablespoon of instant coffee to the warm coffee along with the vanilla, baking soda and currants; and stir till frothy. Combine in a medium bowl the spelt, instant coco and salt. In a mix-master beat the butter, brown sugar and white sugar and mix until smooth. Add the eggs and continue to mix; slowly add the coffee mixture and continue to mix. While still mixing on low add the spelt mixture and mix. Prepare a bundt pan with butter all around and then dust all over with the instant coco. Bake 50 - 55 minutes or until tooth pick test comes out clean. Let the cake cool a bit before trying to remove from pan.

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