Chocolate Espresso Spelt Cake
Chocolate Espresso Spelt Cake is a vegetarian dessert. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains about 7g of protein, 25g of fat, and a total of 527 calories. This recipe serves 8. From preparation to the plate, this recipe takes approximately 25 hours. A mixture of boiling-hot water, salt, brown sugar, and a handful of other ingredients are all it takes to make this recipe so tasty.
Put oven rack in middle position and preheat oven to 350°F. Butter springform pan, then lightly dust with cocoa powder, knocking out excess.
Stir together boiling-hot water, espresso powder, vanilla, and baking soda in a bowl, then add dates, mashing lightly with a fork, and steep until liquid cools to room temperature, about 10 minutes.
Whisk together spelt flour, cocoa powder, baking powder, and salt in another bowl. Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy.
Add eggs 1 at a time, beating until just combined. Beat in date mixture (batter will look curdled), then reduce speed to low and add flour mixture, mixing until just combined.
Spoon batter into springform pan, smoothing top, and bake until a wooden pick or skewer inserted into center comes out clean, about 50 minutes to 1 hour. Cool cake in pan on a rack 5 minutes, then remove side of pan and cool cake on rack.
Serve cake warm or at room temperature.