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    Home » Blog » Whole Food Recipes

    May 15, 2015 | By Jami

    Dark Chocolate Spelt Cake with Mocha Ganache

    Jump to Recipe

    Luscious, moist & deep chocolate with a hint of coffee, dark chocolate spelt cake with mocha ganache will be the star of your next party!

    Dark Chocolate Spelt Cake with Mocha Ganache is easy and so delicious!

    Ready for some cake? It's been awhile since I published a cake recipe (probably a reflection of the fact that cake remains a special occasion treat for us, which is for the best, I think you'd agree) and I thought it was about time to add another.

    Especially in light of the fact that World Baking Day is coming up (whaaaat, you didn't know that?) and baking + cake = a good thing, right? So of course I had to play along.

    WOW. A drool-worthy Dark Chocolate Spelt Cake with Mocha Ganache.

    Huh? Spelt flour in a cake? Yep. I've baked a lot with spelt flour in the past and found that the sprouted spelt flour worked just as well in this cake - in fact the texture of the sprouted flour may help create the denser, moist crumb I prefer in cakes.

    This cake can easily be made with other whole grain flours, though - I've made it with whole wheat pastry flour many times. I think oat flour would provide the same consistency, too, and make this gluten free. Since spelt is an ancient wheat cousin with less gluten than modern wheat, so some people with gluten sensitivities can eat spelt.

    After some comments from readers who took our blog survey, I'm adding more shots of making the cake and ganache - including my favorite ganache tip - to help you have success in recreating this recipe (in other words, get ready to scroll!).

    Dark Chocolate Spelt Cake with Mocha Ganache

    Making Dark Chocolate Spelt Cake with Mocha Ganache

    In order to easily remove the cake from the pan, you'll need to butter it, then cut a circle out of waxed paper, smooth it on the bottom of the buttered pan and then butter the paper.

    As if that weren't enough, dust the pan all over with cocoa. Just do it - trust me. All you need is one time spent making a cake (which are almost always for a party around here) that won't loosen from the pan and breaks apart to realize the few minutes spent doing this prep work are worth it.

    This recipe is not quite dump-and-go, but it's easy - really. All your dry ingredients get mixed in a medium bowl, the butter and sugar is creamed until 'fluffy' (wonder just what that looks like? - there you go!), and then the dry ingredients are added in two batches with yogurt in-between. See? Not a cake mix, but really do-able.

    Baking Dark Chocolate Spelt Cake with Mocha Ganache

    The thing you'll notice right away is that the batter is thick. It will need scraping out of the mixer bowl and then spread into the cake pan, almost like a brownie batter.

    One tip I use with thick batters like this is to spread it a little thicker on the outside and thinner in the middle - I've found it helps the edges to cook more evenly with the center.

    And look how it just comes out easily from the pan? Worth it. (Oh, another tip - just leave the cake inverted on the cooling rack - you will be frosting the bottom since it's flatter than the "top.")

    Making Ganache for Dark Chocolate Spelt Cake with Mocha Ganache

    Making ganache is super easy, the only key is to not let the cream come to a full, rolling boil, since that tends to curdle it. Heat the coffee and cream just until bubbles start to form along the edges of the saucepan and then pour it over the chocolate.

    At first it will seem like it's not going to blend together, but keep whisking and it will.

    You'll then want to wait for a bit for the ganache to thicken slightly so it will pour more evenly over the cake (vs. just running off the top and sides...).

    When you see the chocolate create a little pool on the surface when poured from a spoon that stays a bit before being absorbed, that's good enough (I'm trying to describe what the bottom picture is showing, and doing a terrible job of it I think, hopefully you get what I mean!).

    Have you tried this easy trick for spreading ganache with a clean edge?

    Pouring a ganache frosting is seriously fun- it's like, bam, you've got a beautiful cake in a matter of minutes!

    The one important tip (trick, must-do, whatever) is that you need to tear little pieces of waxed paper to cover all around the bottom of the cake, pushing each slightly under the cake and making sure they are overlapping (I just use the rest of the waxed paper from cutting the circle for the pan).

    Then pour in the center, letting the ganache slowly flow over the sides. Use a spatula to gently push the ganache to cover evenly, but you don't want to 'frost' like normal - too much fiddling with the ganache and it won't have that shiny, smooth surface.

    The  bottom then looks awful and you'll wonder how you're going to make it look good - but the second most-fun thing about ganache is pulling the waxed papers away to reveal a perfectly even bottom. YESSSS. Seriously get a bit giddy about stuff like this!

    Dark Chocolate Spelt Cake with Mocha Ganache-chocolate shaving decoration

    You could leave the cake plain and no one will complain, I'm sure. But it's easy to add a few chocolate shavings.

    Simply run a vegetable peeler along the edge of a chocolate bar. All we had was a Trader Joe's 72% chocolate bar that was already broken into it's little pieces, so my shavings are smaller. The bigger the bar, the bigger the shavings.

    But it doesn't really matter - just shave whatever you have and then press them to the bottom sides of the cake, adding a few for the center, too, if you want.

    Dark Chocolate Spelt Cake with Mocha Ganache makes a special dessert that only looks hard!

    WOW. A drool-worthy Dark Chocolate Spelt Cake with Mocha Ganache.
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    Dark Chocolate Spelt Cake with Mocha Ganache

    A delicious and easy cake to make for your next celebration, made a little healthier with spelt flour (or whole wheat pastry flour).
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: American
    Yield: 10 servings
    Author: Jami Boys

    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:

    • 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.
    • Mix cocoa powder, flour, espresso powder, baking powder, and salt in a medium bowl; whisk to break up any lumps.
    • 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).
    • Spread the batter into the prepared pan, building up the sides just a bit more than the center (to help it cook evenly).
    • 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:

    • 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)
    • In a small saucepan, heat coffee and cream to a low simmer- just until bubbles start to appear around the edges.
    • 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:

    • 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).
    • 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),
    • Remove the pieces of waxed paper to reveal the perfectly even edge (yes!).
    • Decorate edges with chocolate shavings, if desired (chopped nuts are good, too).

    Notes

    *Alternately, you can use whole wheat pastry four.
    **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

    Serving: 1slice | Calories: 396kcal | Carbohydrates: 41g | Protein: 7g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 97mg | Sodium: 225mg | Potassium: 274mg | Fiber: 4g | Sugar: 26g | Vitamin A: 613IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    Luscious, moist, deep chocolate with a hint of coffee, Dark Chocolate Spelt Cake with Mocha Ganache will be the star of your next party!

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

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    1. Sandra Amos says

      January 24, 2020 at 9:04 am

      I really want to give this a try as looking to use spelt flour more in baking. Am just wondering though re the ratio of cocoa powder to flour? I have read that too much cocoa in a cake recipe can sometimes dry the cake and I haven't made a cake before with equal quantities of both flour and cocoa. I have read the excellent reviews so am wondering if this will be an issue? Just one question, is the flour wholemeal spelt or white spelt as I have both and sometimes use half and half.
      Thank you.

      Reply
      • Jami says

        January 24, 2020 at 11:48 am

        Hi Sandra! In this case the cocoa takes the place of some of the flour to make it dark chocolate. You are free to use a 1 cup flour to 1/2 cup cocoa ratio if you want.

        This was made with wholemeal spelt - I haven't seen white spelt here so it must be harder to get? Hope you enjoy this!

        Reply
    2. hal says

      February 14, 2017 at 7:48 pm

      Just made this. You saved my valentines day because I've never made anything with sprouted spelt flour, but that's what we had here, and by golly it looks every bit as good as I hoped. Waiting to cool so I can taste it. Thanks!

      Reply
      • Jami says

        February 14, 2017 at 9:55 pm

        Wha-hoo! Happy to have helped you Hal.

        Reply
        • Hal says

          February 15, 2017 at 10:24 am

          Yeah, I followed recipe as exactly as possible (minus espresso powder, since we didn't have it) but screwed up royally by throwing the sugar in with the dry ingredients. It looked pretty bad at one point but some aggressive mixing saved it. I can't wait to make it again correctly, because even at that it was dang delicious.

          Reply
          • Jami says

            February 15, 2017 at 1:05 pm

            Glad you were able to save it and it turned out, Hal. 🙂

            Reply
    3. Liz says

      May 17, 2015 at 2:42 pm

      um... what?! This cake looks glorious! Brava! Your photography and website are beautiful too. Who are you, and why haven't I been following you earlier?!

      Reply
      • Jami says

        May 17, 2015 at 6:47 pm

        Aw, that's so sweet, Liz! Right back at ya 😉

        Reply
    4. Rhonda says

      May 16, 2015 at 8:11 am

      The photos are beautiful. I'm sure mine won't be as pretty, but I hope it tastes as delicious as yours looks. Dark chocolate is my weakness. Thanks for sharing this recipe.

      Reply
      • Jami says

        May 16, 2015 at 12:52 pm

        Thanks, Rhonda! You might find that the ganache does make everything look good - with the waxed paper trick. 😉

        Reply
    5. Angi @ SchneiderPeeps says

      May 15, 2015 at 10:35 am

      oh my! This looks amazing. I've always been intimidated by ganache but no more. I'm hosting bunco Monday night and I think I'll try to make this!

      Reply
      • Jami says

        May 15, 2015 at 10:49 am

        I'm so glad I took the time to add more detail, then, Angi! I bet you're going to fall in love with ganache. 😉

        Reply
    6. [email protected] and My Pink Mixer says

      May 15, 2015 at 10:15 am

      Jami your cake looks delicious! I can't wait to try your recipe with the spelt flour I have leftover from my recipe!

      Reply
      • Jami says

        May 15, 2015 at 10:50 am

        Thanks, Lynda, I hope you like it!

        Reply

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    Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

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