Description
This is a rich and moist chocolate cake made with spelt flour and organic raw cacao powder, baked to perfection, and finished with a luscious milk sauce and a smooth chocolate ganache. It’s a decadent treat that combines the wholesome goodness of natural ingredients with indulgent chocolate flavors, perfect for any chocolate lover.
Ingredients
For the Chocolate Cake
- 200 grams spelt flour (1.67 cups / 7.05 oz)
- 100 grams cacao powder (1.16 cups / 3.53 oz) (organic raw cacao powder recommended)
- 3 large eggs
- 150 grams sugar (5.29 oz) (unrefined organic sugar recommended)
- 125 ml olive oil (4.23 fl oz) (or any neutral tasting oil)
- 200 ml milk (6.76 fl oz) (full-fat milk recommended)
- 1 teaspoon baking powder (or baking soda / soda bicarbonate)
- 1 teaspoon cider vinegar (or lemon juice to activate baking powder)
- 1 pinch Celtic salt
For the Milk Sauce
- 200 ml milk (6.76 fl oz)
- 20 grams cacao powder (0.71 oz)
- 1 tablespoon sugar (optional, add more if sweeter taste desired)
For the Ganache
- 150 ml single cream (5.07 fl oz) (or double/heavy cream)
- 200 grams chocolate (7.05 oz) (good quality chocolate, in chips or chopped)
Instructions
- Preheat the Oven: Preheat your oven to 180℃ (360℉) and grease an ovenproof dish or line it with parchment paper for easy cake removal.
- Prepare Egg Mixture: In a medium-sized bowl, whisk together the eggs, sugar, and a pinch of salt until the mixture becomes creamy and frothy, which helps give the cake a light texture.
- Add Wet Ingredients: Add olive oil, milk, and cider vinegar to the frothy egg mixture and stir to combine thoroughly.
- Sift Dry Ingredients: Using a sieve, sift together the spelt flour, cacao powder, and baking powder (or baking soda), then gradually add this dry mix over the wet ingredients to avoid lumps.
- Mix Batter: Gently mix the wet and dry ingredients with a wooden spoon or metal whisk until well combined and smooth.
- Bake Cake: Pour the batter into the prepared dish and optionally sprinkle chocolate chips on top. Bake in the preheated oven at 185℃ (fan-assisted oven, 360℉) for about 35 minutes. Use a toothpick test to ensure the cake is cooked through; if it comes out clean, it’s done.
- Prepare for Milk Sauce: Once baked, carefully poke holes all over the cake’s surface with a wooden skewer so that the milk sauce absorbs deeply.
- Make Milk Sauce: Heat milk in a pan over medium heat, add cacao powder and sugar, stirring until smooth and well combined.
- Soak Cake: Pour the hot milk sauce evenly over the cake, allowing it to soak in for 10-15 minutes for ultimate moistness.
- Make Ganache: Warm cream over medium heat and add chocolate chips, stirring continuously until the chocolate melts and forms a smooth, glossy ganache.
- Top Cake with Ganache: Pour the ganache over the soaked cake and spread it evenly using the back of a spoon or a knife.
- Garnish and Serve: Add your preferred toppings such as dried fruits, nuts, or chocolate shavings. Serve warm or cold, optionally with a dollop of ice cream for extra indulgence.
Notes
- Using full-fat milk and good quality chocolate enhances the richness and flavor of the cake.
- The cider vinegar activates the baking powder to make the cake light and fluffy.
- Poking holes before pouring the milk sauce is essential for moistening the cake thoroughly.
- You can substitute olive oil with other neutral oils like vegetable or canola oil.
- Adjust sugar quantities based on your sweetness preference, especially in the milk sauce.
- Allow the ganache to set slightly before slicing the cake for cleaner cuts.
- This cake keeps well in the refrigerator for up to 3 days when covered properly.