Chocolate Spelt Cake

I have a sickness and I'd make the most horrible scientist ever. It appears to be impossible for me to only change one variable at a time. That said, here is my chocolate cake test where I change more than just the flour.

Stacey's Chocolate Spelt Cake Ingredients:
2c spelt flour, organic
1/2 tsp salt
1.5c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 c Scharffen Berger unsweetened cocoa powder
2 eggs, organic, slightly beaten
1/2c canola oil, organic
1c whole milk, organic
1c boiling water

10"x10" cake pan lined with parchment paper

Preheat oven to 350F. Mixed all the dry ingredients together. Mixed in the eggs, oil, and milk. Folded / stirred the boiling water in. Poured into prepared pan. Seemed a little runny...

Baked for 30 minutes, rotating at the half-way point. It came out decently. Less sweet, which was what I was going for by adding less sugar than the original "That Chocolate Cake" recipe. I also added a little less baking soda because I was a little wary after being able to taste it in a mochi cake I made a while back.

Can't really tell the difference in texture between spelt and wheat flour - seemed nice and fluffy.

Comments

Solid Dark Chocolate Almond Hearts

Decided to do a few Valentine's Day orders this year. I'll make a few more things to fill out my box assortments, but here's the first recipe. Stacey's Dark Chocolate Almond Hearts Ingredients : 24 oz Guittard 64% dark chocolate couverture 11 oz local farmers' market almonds, toasted and chopped Heart Molds I think this recipe has a few too many almonds - I'd probably scale it back to something like 8 oz for next time. Usually I eyeball it, but I wanted weights for my blog. I toasted the almonds first for 15 minutes at 350F since the almonds came straight out of the freezer. Make sure your almonds are around 90F when you add them to your tempered chocolate. Tempering Chocolate (Seed Method) The counter tops were at 62F. This is important. If you are tempering chocolate, make sure that the ambient temperature (as well as working surfaces) are less than 70F. Otherwise chocolate will not temper. I learned this the hard way the first ...

White Turnip Cake (Law Bock Go)

Every Chinese New Year, my mom and I do some Chinese cooking together. What a great opportunity for my new blog, I thought. :) Most of my friends know that I'm just starting my foray into the savory and it's not second nature to me like baking has become (try to ignore my high-altitude and mis-cake chocolate cake posts for now). Usually my mom makes nine-layer pudding (gow chong go), New Year's muffins (fat tay), and New Year's pudding (neen go), and then we make Su Mai dumplings together. This year my mom still made the nine-layer pudding and the New Year's pudding, but we didn't have time for the Su Mai or muffins. We talked about how only she and I like eating the muffins so it would probably be a waste, but she said, "I really only want to make them to see if they burst." I thought that was cute. Bursting fat tay is supposed to signal good luck for the New Year. My mom went to epicurious.com to find our turnip cake recipe. I found this...

Chocolate Chunk Cranberry Cookies

I'd been wanting to try out a recipe with chocolate chunks instead of regular chips and thought I'd give this one a shot. Result: rave reviews from the BBQ I went to at my friend's house. Ingredients (weight not volume) 10.1 oz flour 0.5 oz cornstarch 1/2 tsp baking soda 1/2 tsp salt 12 tbs (1.5 sticks) butter 7 oz light brown sugar 3 oz granulated sugar 1 egg 2 tsp vanilla bean paste (you can use regular vanilla extract if you want) 9 oz dark and white chocolate chunks (I chopped up a 70% bar and used white chocolate disks 6oz:3oz dark:white - you can use whatever mixture you like, or use chocolate chips) 1/3 c dried cranberries Preheat oven to 350F. Soften butter in the microwave. Beat sugar, egg, vanilla, and butter until fluffy. Add dry ingredients and mix. Drop about 2 tbs of dough at a time on the cookie sheets, about 2" apart (I used a 1 oz scooper). Bake for 10-12 min, rotating the pan once after 6 minutes until edges are starting to bro...

Stacey Makes It

Search This Blog