Zutaten für Super Moist Chocolate Spelt Cake
- Raw Sugar
- 2 cups spelt flour
- ¾ cup unsweetened cocoa powder (Green & Black's Organic recommended)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Sea Salt
- 2 large eggs
- 1 cup buttermilk
- Butter
- Vanilla Extract
- 1 cup boiling water
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Zubereitung von Super Moist Chocolate Spelt Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, whisk together 2 cups spelt flour, ¾ cup unsweetened cocoa powder (Green & Black's Organic recommended), 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 ½ cups granulated sugar, 2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, and 2 teaspoons vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on medium speed for 2 minutes.
- Stir in 1 cup boiling water. The batter will be thin.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pans for 10 minutes.
- Invert cakes onto wire racks to cool completely.
- Once completely cool, frost with your favorite frosting.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
114g
Fat
25g
Carbs
10g
