Chocolate Spelt Cake
Catherine Cappiello Pappas
- 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
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.