Tuesday, February 15, 2011

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.  

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