Decadent Dark Chocolate Spelt Cake with Mocha Ganache: A Wholesome & Indulgent Celebration Dessert
Experience the ultimate delight with our luscious, moist, and deeply chocolatey Dark Chocolate Spelt Cake, elevated by a subtle hint of coffee and crowned with a rich mocha ganache. This stunning dessert isn’t just a treat; it’s a showstopper destined to be the star of your next party or a cherished special occasion. Prepare for rave reviews and requests for the recipe!
Are you ready to dive into a slice of pure chocolate bliss? It feels like an eternity since we last shared a cake recipe, perhaps because for us, cake truly is a special occasion indulgence. And honestly, isn’t that how it should be? A beautiful cake marks moments worth celebrating, and we thought it was high time to add another exceptional creation to your baking repertoire.
Especially with World Baking Day just around the corner (yes, it’s a real thing, and it’s wonderful!). What better way to celebrate the joy of baking than by creating a magnificent cake that’s as delightful to make as it is to eat? This recipe is our way of joining the festivities, offering a cake that’s not only incredibly delicious but also surprisingly simple to assemble, making you feel like a master baker without the usual stress.
Embracing Spelt Flour: A Wholesome Twist to Your Chocolate Cake
Using spelt flour in a cake might raise an eyebrow for some, but trust us, it’s a game-changer! Spelt is an ancient grain, a cousin to modern wheat, offering a unique nutritional profile and a delightful, slightly nutty flavor that complements dark chocolate beautifully. We’ve experimented extensively with spelt flour in various baked goods and found that sprouted spelt flour works exceptionally well in this particular cake. Its texture helps create the dense, moist crumb we absolutely adore in a rich chocolate cake, contributing to an overall more satisfying mouthfeel.
Beyond its fantastic texture and taste, spelt flour also has a lower gluten content compared to conventional wheat, making it a more digestible option for some individuals with gluten sensitivities. While it’s not gluten-free, many who avoid modern wheat find spelt to be a suitable alternative. For those who prefer, this recipe is quite versatile. It can easily be made with other whole grain flours, such as whole wheat pastry flour, which we’ve used successfully many times. We believe oat flour would also yield a similar, pleasing consistency, making this recipe adaptable for those seeking a truly gluten-free option (ensure certified gluten-free oat flour is used for strict dietary needs).
The Art of Perfect Cake Preparation: Tips for a Seamless Bake
Based on valuable feedback from our readers, we’ve added more step-by-step visuals and detailed instructions for both the cake and the ganache, including our secret ganache application tip. Our goal is to ensure your success in recreating this exquisite recipe at home. So, get ready to scroll and discover all the insights!
Prepping Your Pan for Effortless Release
One of the most crucial steps to a perfect cake is proper pan preparation. To guarantee your beautiful Dark Chocolate Spelt Cake slides out effortlessly, you’ll need to butter the pan generously. Then, cut a circle of waxed paper to fit the bottom perfectly, smooth it onto the buttered pan, and butter the paper itself. But don’t stop there! Dust the entire pan (sides and paper) with unsweetened cocoa powder. This cocoa barrier not only prevents sticking but also imparts an extra layer of chocolate flavor and a beautifully dark finish to your cake.
Trust us on this – skipping these few minutes of prep can lead to a heartbreaking moment when your lovingly baked cake refuses to release from the pan. A cake that crumbles upon removal is a tragedy, especially when it’s intended for a special gathering. The small investment of time in this preparatory work is absolutely worth it for a pristine, intact cake every single time.
Mixing the Batter: Simple Steps for a Rich Crumb
While this isn’t a “dump-and-go” boxed mix, it’s remarkably easy to make from scratch – truly! Begin by combining all your dry ingredients – cocoa powder, spelt flour, instant espresso powder, baking powder, and salt – in a medium bowl, whisking them thoroughly to eliminate any lumps. In your mixer, cream the softened butter and sugar until it’s light and fluffy. This aeration step is key to a tender cake. Incorporate the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed to ensure everything is well combined. Then, gradually add the dry ingredients in two batches, alternating with the Greek yogurt (or sour cream) in between. Mix until just combined; overmixing can lead to a tough cake. You’ll notice the batter is quite thick, almost like a brownie batter, which is perfectly normal and contributes to the cake’s dense and moist texture.
Baking for Perfection: Achieving an Evenly Cooked Cake
Once your batter is ready, scrape it out of the mixer bowl and spread it evenly into your prepared cake pan. Given its thick consistency, you’ll need a spatula to gently coax it into place. Here’s a pro tip for thick batters: spread the batter slightly thicker around the edges of the pan and a bit thinner in the center. This subtle adjustment helps the cake bake more evenly, preventing the edges from overcooking and becoming dry before the center is done. This simple technique ensures a consistently moist crumb throughout.
After baking, marvel at how easily the cake comes out of the meticulously prepped pan! It’s such a satisfying moment. Another valuable tip: once inverted onto a cooling rack, leave the cake bottom-side up. This side is typically flatter and creates an ideal, level surface for frosting, leading to a much more professional-looking finish.
Mastering the Mocha Ganache: A Smooth, Shiny Finish
The Secret to Silky Ganache
Making ganache might seem intimidating, but it’s incredibly straightforward with one key rule: do not let the cream come to a full, rolling boil, as this can cause it to curdle. Instead, gently heat the strong coffee and heavy cream in a small saucepan just until tiny bubbles begin to form around the edges. Immediately remove it from the heat and pour the hot mixture over your chocolate chips or chopped chocolate, which you’ve placed in a medium glass or ceramic bowl. A large glass measuring cup with a handle is an excellent choice for easy pouring later.
At first, it might appear as though the chocolate and cream aren’t blending. Don’t despair! Keep whisking steadily, and the mixture will magically transform into a beautifully smooth, glossy, and homogeneous ganache. The warmth of the cream will melt the chocolate, and continuous whisking creates a stable emulsion. Once smooth, allow the ganache to cool for about 10-15 minutes, or until it has thickened slightly. This waiting period is crucial; a slightly thicker ganache will pour more evenly over your cake, adhering beautifully to the sides rather than simply running off.
You’ll know it’s ready when you spoon some up and pour it back into the bowl: if it creates a small, defined pool on the surface that holds its shape for a moment before slowly blending back in, your ganache has reached the perfect consistency for pouring. The image above visually demonstrates this ideal state, even if words sometimes fall short!
Pouring the Ganache: The Clean Edge Trick
Pouring ganache is undoubtedly one of the most satisfying parts of cake decorating – it’s a “bam!” moment where your cake transforms into a professional-looking masterpiece in mere minutes! The secret weapon for achieving impeccably clean edges is a simple yet ingenious waxed paper trick.
Before pouring, place your cooled cake on its serving plate. Then, tear small pieces of waxed paper and strategically layer them around the entire base of the cake, gently pushing each piece slightly underneath the bottom edge. Ensure they overlap to create a continuous protective barrier. (The leftover waxed paper from lining your cake pan is perfect for this!) This barrier ensures that any excess ganache drips onto the paper, not your serving plate, creating a perfectly defined edge.
Once prepped, slowly pour the thickened ganache into the center of the cake, allowing it to naturally flow and cascade over the sides. Use a spatula to gently encourage even coverage, but avoid overworking it. Too much fiddling with ganache can dull its beautiful sheen and smooth surface. If you notice too much ganache pooling at the base, it might be a sign it’s a tad too thin; simply spoon it back into the center, let it absorb and smooth out. The magic happens when you pull away the waxed paper to reveal a flawlessly even, sharp edge on the bottom of your cake. This simple trick is truly exhilarating for any home baker!
Finishing Touches: Elegant Decoration
While this Dark Chocolate Spelt Cake with Mocha Ganache is absolutely stunning on its own, adding a few simple decorations can elevate it even further. Chocolate shavings are an effortless way to add a touch of elegance and extra texture. To create them, simply run a vegetable peeler along the edge of a chocolate bar. The size of your chocolate bar will determine the size of your shavings; a larger bar will yield larger, more dramatic curls. Even if you only have smaller pieces, like a Trader Joe’s 72% chocolate bar, smaller shavings work just as well.
Once you have your shavings, gently press them onto the bottom sides of the cake. For an extra flourish, sprinkle a few over the top center. Don’t feel limited to chocolate shavings! Chopped toasted nuts (like pecans or walnuts) would also be a fantastic addition, providing a delightful crunch and contrasting flavor. Fresh berries, such as raspberries or strawberries, can add a vibrant pop of color and a touch of tartness to balance the richness of the chocolate. Whatever you choose, these simple adornments will make your cake even more irresistible.
Serving and Storing Your Masterpiece
This Dark Chocolate Spelt Cake with Mocha Ganache is best served at room temperature, allowing the flavors of the chocolate and coffee to fully develop and the ganache to have its ideal, slightly yielding texture. Pair it with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or simply enjoy it as is. It’s rich enough to satisfy as a stand-alone dessert.
To store any leftover cake, place it in an airtight container. It will keep well at room temperature for up to 2-3 days, or in the refrigerator for up to a week. If refrigerating, allow it to come to room temperature for about 30 minutes before serving to ensure the ganache and cake are at their most flavorful and tender. This cake also freezes beautifully for longer storage; wrap individual slices tightly in plastic wrap and then foil, then place them in a freezer-safe bag. Thaw overnight in the refrigerator before bringing to room temperature to serve.
Armed with these detailed instructions and helpful tips, you’re now ready to create a truly unforgettable dessert. The rich flavors, moist texture, and elegant appearance of this Dark Chocolate Spelt Cake with Mocha Ganache will impress everyone, and only you’ll know how simple it truly was to make!
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Dark Chocolate Spelt Cake with Mocha Ganache
Ingredients
Cake:
- 3/4 cup unsweetened cocoa powder plus more to dust pan
- 3/4 cup spelt flour*
- 1 ½ teaspoons instant espresso powder**
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup softened butter plus more for pan
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1/2 cup Greek yogurt or sour cream
Mocha Ganache:
- 6 ounces semisweet or dark chocolate chips (or chopped chocolate) about 1 cup
- 2 tablespoons strong coffee
- 1/3 cup heavy cream***
- optional: chocolate shavings for decoration
Instructions
Make Cake:
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Heat oven to 350 degrees. Butter an 8-inch pan, line the bottom with a circle of waxed paper, cut to fit, and butter the paper. Dust the entire pan with cocoa powder and set aside.
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Mix cocoa powder, flour, espresso powder, baking powder, and salt in a medium bowl; whisk to break up any lumps.
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In the bowl of a mixer, cream the butter and sugar together. Add the eggs, one at a time and then beat in the vanilla, scraping sides as needed and mixing until smooth. Add half of the cocoa-flour mixture and stir on low, then all the yogurt, mixing well, then the rest of the flour mixture. Mix until all is combined (it will be thick).
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Spread the batter into the prepared pan, building up the sides just a bit more than the center (to help it cook evenly).
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Place in oven and bake for 22-25 minutes, or until a toothpick comes out with just a bit on it (if it’s totally clean, the cake will probably be more dry). Cool in pan 10 minutes before turning out onto a cooling rack, bottom side up. Cool completely.
Make Ganache:
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Place chocolate in a medium glass or ceramic bowl (tip: using a large glass measuring cup with a handle will allow you to pour it more easily over the cake)
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In a small saucepan, heat coffee and cream to a low simmer- just until bubbles start to appear around the edges.
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Pour the hot cream-coffee over the chocolate and whisk until smooth. Allow to cool a bit to thicken (usually about 10 minutes).
Assemble Cake:
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Prep the cake for the ganache by placing it on a serving or cake plate, tearing pieces of waxed paper and layering them all around the bottom of the cake, pushing them slightly under the bottom edge of the cake (you want the ganache to pool on the paper and not go underneath).
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When the ganache is ready, pour it over the cake, holding the bowl of ganache in the center and letting it flow over the sides. Use a spatula to gently help push it evenly, but don’t go too much over the ganache in order to keep it shiny and smooth (tip: if too much pools on the sides, it was probably not thick enough – go ahead and spoon it back into the center, but don’t spread – just let it absorb back in and it should smooth out),
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Remove the pieces of waxed paper to reveal the perfectly even edge (yes!).
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Decorate edges with chocolate shavings, if desired (chopped nuts are good, too).
Notes
**This is found in the coffee section of most groceries – you can substitute regular instant coffee, but the flavor won’t be as pronounced.
***Try almond milk if you’re avoiding dairy.
Nutrition
