Einkorn Chocolate Cake Recipes

EINKORN CHOCOLATE CAKE

Steps:

• Preheat oven to 375 degrees and grease and flour two 9 inch round cake pans.
• In a large mixing bowl, combine flour, sugar, salt, cocoa powder, and baking soda, stirring to mix well.
• Add melted butter, vanilla, and lukewarm water. Mix until well combined.
• Add apple cider vinegar, stirring well to make sure there are no lumps in the batter.
• Pour batter into cake pans and bake at 375 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean.
• Combine powdered sugar and cocoa powder in a large mixing bowl.
• Add vanilla extract and butter.
• Gradually add water, stirring well to combine until icing reaches the right consistency for spreading.
• Allow cake layers to cool completely before removing from the pans.
• Stack one on top of the other (I didn't add an icing layer between the two cakes, but you definitely could... I just forgot!).
• Pour the icing on top and spread as normal.
• If the icing has "set up" a bit before you get it on the cake, just stir well and it will be fine!

ULTIMATE CHOCOLATE CAKE

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
• Put 200g chopped dark chocolate in a medium pan with 200g butter.
• Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
• Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
• Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
• Beat 3 medium eggs with 75ml buttermilk.
• Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
• Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
• Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
• To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
• Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
• Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
• Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.