Chocolate Spelt Cake
- 2 cups spelt
- 1/2 cup unsalted butter
- 1 cup warm coffee
- 1 tablespoon instant coffee
- 1 tsp. vanilla
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 3/4 cup instant hot coco powder
- 1/2 cup sour cream
- 1/2 cup currants or raisins
Preparation time 5mins
Cooking time 55mins
Adapted from livingthegourmet.blogspot.com
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.