All my friends and family know that I don’t like chocolate – or coffee. There is something about them that really doesn’t work with my body. I can take both in strongly diluted form, but otherwise, I start feeling sick immediately. As a baker, I’ve never made a proper chocolate cake, or seen the need to, since everyone around me probably knows what they should taste like more than me. This year, I’ve decided to break that pattern and use my dear friends as guinea pigs (they don’t seem to mind!). My first attempt was a spelt and buttermilk chocolate cake, based on this recipe. The first version was made with honey, since the test person in question did not tolerate standard sugar. It was tasty, but a little bit dense. The second version I made with golden caster sugar (reduced amount – the original recipe calls for more sugar than flour!) and an extra egg.
Overall, this cake is a bit volatile. It either turns out the most perfect cake you’ve ever had, or the biggest disaster to emerge from your oven. Maybe has to do with the American cup conversion? In any case, I have tried to modify the recipe so that this volatility is significantly reduced, because the perfect version of this cake is just too perfect to have anyone miss out on it – even chocophobes like me!
This is the result:
125g unsalted butter
40-50 g cocoa powder
300g white spelt flour (you can also use plain white or wholemeal spelt)
250g sugar – I use a combination of golden caster sugar and vanilla sugar (or you can add vanilla flavouring)
1 tsp bicarbonate of soda
3 medium eggs
1/2 pot of buttermilk (about 150ml)
In a pot or pan, heat the water and dissolve the butter. Stir in the sieved cocoa powder.
In a bowl, combine flour, sugar, vanilla and bicarbonate of soda.
Mix the liquid with the dry ingredients, and add the buttermilk and eggs.
Put everything into a large round cake tin and cook at Gas Mark 5 (180 degrees) for about 40-50 mins.
Dust with icing sugar before serving.