Spelt, Chocolate, and Coffee Cake #CakeSliceBakers

I served up this dense, fudgy, chocolate cake for Valentine's Day but it is the perfect dessert to show your love all year long.  The fact that the recipe makes only a 9" square cake is a bonus in my book.

It's time for the Cake Slice Bakers..........

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Gâteau: The Surprising Simplicity of French Cakes by Aleksandra Crapanzano. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - Gâteau: The Surprising Simplicity of French Cakes - and our choices for February 2023 were ~

Olive Oil Cake

• All That's Left Are The Crumbs
• My Recipe Reviews
• A Little Bit of All Right

Chocolate Spelt Cake

• Karen's Kitchen Stories
• A Day in the Life on the Farm

Dorie and Pierre's Ipsahan Cake

• Amandie Bakes

This is my second bake with this cookbook.  Last month I shared an Apple and Calvados Cake.  I was able to participate even though I had just recently gotten home from the hospital after having been hit by a truck.   I was using a walker and my arm was still in a cast and I could still make a cake from this book that is subtitles "The Surprising Simplicity of French Cakes".  

My son in law, Julien, is from France.  He was over one day and saw the cookbook lying on the counter.  He picked it up and started going through it.  As he thumbed through it he remarked how many of the recipes brought back fond memories for him.  

This recipe is call Cake a la Farine d'Epeautre au Chocolate et au Cafe in French.  This cake is deserving of a lovely French name.  I made this recipe as written in the book, however, I was very happy to have been given a heads up from my friend Karen of Karen's Kitchen Stories who let us know that she made the cake as written and needed a larger pan than the loaf pan called for in the recipe.  This 9" square cake pan was perfect.

I chose to also make the Ganache recipe that was included as an option for this cake and then added the sprinkles as we were celebrating St. Valentine's Day.

This cake is rich!!  It is like eating a fudge brownie laced with coffee.  A small piece goes a long way.  I was able to provide dessert for a dinner party of 8 and still have cake left for the Angel Face to enjoy when she came to visit the following day.

I am sharing this post over at Foodies Read so others can learn about this cookbook that has impressed me thus far.  I look forward to a year of baking from it.

Dessert, Cake, Chocolate, Coffee

Dessert

French

Yield: 12 servings

Author: Wendy Klik

Spelt, Chocolate and Coffee Cake

I served up this dense, fudgy, chocolate cake for Valentine's Day but it is the perfect dessert to show your love all year long. The fact that the recipe makes only a 9" square cake is a bonus in my book.

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Ingredients

• 2/3 c. butter, room temperature
• 1 1/2 c. + 2 T. light brown sugar
• 2 T. sugar
• 2 t. vanilla
• 2 eggs, room temperature
• 1 3/4 c. spelt flour
• 1 c. almond flour
• 3/4 c. +1 1/2 T. cocoa powder
• 1 1/2 t. baking soda
• pinch of salt
• 2/3 c. + 1 T. whole Greek yogurt
• 3/4 c. strong warm coffee
• 1/2 c. heavy cream
• 1 T. honey
• 2 t. instant espresso powder
• 1/2 c. semi sweet chocolate chips

Instructions

1. In large bowl of a stand mixer, fitted with the whisk attachment, cream the butter and both sugars until light and fluffy. Reduce mixer speed and stir in the vanilla and eggs, one at a time, until fully incorporated.
2. Combine both flours, cocoa powder, baking soda and salt. Sift half of this mixture over the wet batter and mix on low speed until incorporated. Add half of the yogurt and continue to mix until folded in. Repeat with the dry ingredients, followed by the remaining yogurt. Then stir in the coffee. When incorporated, increase speed to med high and mix until the batter is perfectly smooth.
3. Pour the batter into a 9" square baking pan that has been liberally treated with baking spray and bake in a preheated 350* oven for 45 minutes to an hour, until a skewer inserted removes cleanly.
4. Remove to a wire rack and let cool completely in the pan.
5. When cake is cooled, place the cream in the top of a double boiler and bring to a simmer. Stir in the honey, espresso powder and chocolate until smooth. Remove from heat and pour over the cake. Allow ganache to cool and set before serving.

Notes

From Gateau by Aleksandra Crapanzano

Nutrition Facts

Calories

427.85

Fat (grams)

22.63 g

Sat. Fat (grams)

10.98 g

Carbs (grams)

50.11 g

Fiber (grams)

3.92 g

Net carbs

46.19 g

Sugar (grams)

33.98 g

Protein (grams)

7.29 g

Sodium (milligrams)

268.27 mg

Cholesterol (grams)

66.61 mg

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