Chocolate Spelt Fudge Cake

Denise Fidler – The Country Baker



  • 3 cups Spelt or soft pastry flour (freshly milled)
  • 3/4 cup Sugar
  • 1/3 cup Brown sugar
  • 1/4 cup Cocoa powder
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 3 Large eggs
  • 3/4 cup Sour cream
  • 1 Tbsp Vanilla
  • 3/4 cup Butter (softened)
  • 1/2 cup Oil (unflavored)
  • 1 1/3 cups Cold water

    Fudgy Icing

  • 1/3 cup Chocolate chips or chocolate of choice (melted)
  • 1 cup Unsalted butter (softened)
  • 2 cups Powdered sugar
  • 1 Tbsp Vanilla

Recipe Instructions

Preheat oven to 350°. Butter and lone bottom of two 8″ cake pans with parchment paper.

Mix dry ingredients in large bowl. Cream eggs, sour cream, vanilla, butter and oil in Bosch mixer. Add dry ingredients. Pour in cold water and mix until blended.

Pour into pans and tap several times to get air bubbles out. Bake for 28-34 minutes. Do not over bake! Cool 5 minutes and run a knife around edges before releasing to a cooling rack. 

Fudgy Icing: Beat with mixer until well blended and frost on cooled cakes.

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