CHOCOLATE SPELT CAKE
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
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.
HALF SPELT CHOCOLATE CAKE
A healthy recipe from a blog on the web. No eggs! Don't use all spelt flour, it won't work out, it needs to be lightened up with regular flour. Makes only one layer, a small cake. Double for a layer cake. Can sub almond or soy milk for regular milk.
Provided by Kasha
Categories Dessert
Time 25m
Yield 1 layer, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Sift together all dry ingredients in a large bowl.
- In a separate bowl, combine milk and vinegar.
- Set aside to let curdle for five minutes before adding the rest of the wet ingredients.
- Add dry to wet and mix.
- Pour batter into a prepared 9 inch cake pan and bake for 20 minutes.
Nutrition Facts : Calories 127.6, Fat 2.2, SaturatedFat 0.5, Cholesterol 0.8, Sodium 180.9, Carbohydrate 24.9, Fiber 1.2, Sugar 14.6, Protein 3
CHOCOLATE SPONGE CAKE
Good Food reader Eve Scott shares this easy, foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea or weekend treat
Provided by Eve Scott
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter and line two 20cm sandwich tins with baking parchment.
- Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.
- Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.
- Once combined, add 1 more large egg and another third of the flour mixture and work that in.
- Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.
- Divide the mixture between the tins and smooth the top with the back of a spoon.
- Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.
- Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn't touch the water. Leave to cool.
- Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.
- To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge.
- Put the second cake on top and push down very gently. Spread the remaining icing over the top.
Nutrition Facts : Calories 435 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE GINGER SPELT MIX IN THE PAN CAKE
I adapted this from a plain applesauce cake recipe to make it healthier and more flavorful. I love the combination of ginger and chocolate, but you could substitute other dried fruits for the ginger, nuts for the chocolate chips, whatever. You could probably also sub whole wheat flour for the spelt, and play with the proportion of white flour to whole grain as well. This is just where I started and we loved it! For those of you who don't weigh while baking, use about 1 C spelt flour and 2/3 C white flour.
Provided by 926904
Categories Dessert
Time 45m
Yield 9 pieces, 9 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Measure all the dry ingredients (flour, brown sugar, baking soda, allspice, salt, ginger, and chocolate chips) into an 8-inch UNGREASED square pan. Use a whisk to mix all the dry ingredients together.
- Pour the wet ingredients (water, applesauce, oil, and vinegar) into the flour mixture and stir until all the ingredients are thoroughly mixed together, but do not beat or over-mix.
- Bake for approximately 35 minutes or until a toothpick or knife inserted in the center of the cake comes out clean. Serve plain or dust with powdered sugar.
Nutrition Facts : Calories 242.1, Fat 10.1, SaturatedFat 2.2, Sodium 281.4, Carbohydrate 38.6, Fiber 0.9, Sugar 27.1, Protein 1.4
BASIC CHOCOLATE CAKE MIX-VEGAN, SPELT
Mininum ingredients, easy to make and healthier than many oily cake mixes. I am posting this so that I can get the nutritional information. It makes a great vegan cake, brownie, muffins or pudding depending on what you add. For a denser fudge cake add up to one cup of dark chocolate chips. some other favourites of mine are 2/3 cup of chopped nuts, cherries, coconut etc. You can reduce the cocoa slightly for a less chocolately cake. Also you can use normal wheat flour. Without any oil it really does benefit from some chocolate chips. Another thing I like to do is make up the dry mix in batches and put it in jars in bags and then all I need to do is sift it into the wet mix or give the dry mix away as gifts in nice jars. It is also nicer the nice down and because of the moistness from the applesauce it keeps well, freezer and defrosts and heats up beautifully especially if making puddings.
Provided by canthelpmyself
Categories Dessert
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the dry mix ingredients in a large bowl. Sift dry mix ingredients into the apple mixture and mix combine gently but thoroughly.
- For muffins ( 18 mins) and puddings(20 mins add 2/3C cherries + 1 cup of chocolate chips) it makes about 12 bake in a 190c oven, for mini cakes makes (about 50) bake in 190c oven for 15 minutes For a cake it takes about 40-60 mins at 180c but keep an eye on it., check for firmness and make sure a skewer comes out clean.
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