Triple fluffy chocolate layer cake with spelt flour is the kind of cake you make for a birthday celebration. This moist spelt chocolate cake combines real chocolate and my favourite white spelt flour and has a delicious chocolate cheesecake-like frosting decorated with crushed Maltesers and an edge of Maltesers.
This fluffy spelt chocolate cake recipe is a combination of inspiration from the Hummingbird Cake book and my Beatrix Bakes cookbook and using mostly regular ingredients I already had.
Why is soured cream in this cake?
Soured cream adds to the moisture and richness of the cake.
Why does this cake include coffee?
Coffee simply enhances the richness of the chocolate flavour in the cake. If you dislike coffee, you could swap this out for water.
TAKES = 20 minutes
BAKES = 20-25 minutes
MAKES = 10-12 serves
Ingredients for the cake
- Unsalted butter – 170g (6oz)
- Soft Light brown sugar – 300g
- Large Eggs – 3
- Dark chocolate 70% – 80g (3oz)
- White Spelt Flour – 225g (8oz)
- Bicarbonate of soda – 1.5 tsp
- Salt – 1/2 tsp
- Soured cream – 225g (8oz)
- Vanilla extract – 2 tsp
- Instant coffee 2 tbsp + 240ml boiling water or espresso coffee – 240ml
Cream cheese Chocolate Frosting (not too sweet)
- Milk and Dark Chocolate (melted) or White Chocolate – 100g
- Full Fat Cream cheese – 350g
- Unsalted softened butter – 60g
- Vanilla – 1/2 tsp
- Malt chocolate balls (like Maltesers) –140g – there is about 27 around the edge and 10 0r so chopped for the centre. I bought a large 189g pack you can always eat the rest.
- OVEN – 170˚C (325˚F), Gas Mark 3, and 3 greased and lined 20cm cake tins.
- BEAT using a free standing electric mixer with the paddle attachment or with a hand held electric beaters, cream the butter and brown sugar until light and fluffy. Add in eggs one at a time, scraping down the sides of the bowl as you go.
- MELT dark chocolate either in the microwave or a glass bowl over a saucepan over simmering water, then pour the melted chocolate into the creamed butter mix and blend on a low speed.
- SIFT flour, soda and salt in a separate bowl. In a jug mix the soured cream, vanilla and coffee.
- MIXING on a low speed, add in the dry ingredients to the butter mixture, with alternate additions of the coffee mixture. Scraping down the sides and mix well until combined and until you have a smooth batter.
- DIVIDE the batter evenly between the three baking tins (about 465g per cake tin). I always use the kitchen scales to ensure my batter even.
- BAKE for 20-25 minutes or until the sponge springs back when it is lightly touched.
- REST slightly for about 10 minutes, then remove and cool completely before frosting. Trim edges or tops to ensure you have flat tops and uniform layers.
- FROSTING melt the chocolate either in the microwave or in a glass bowl over simmering water. Then mix to combine all ingredients using the paddle attachment on a medium speed for 8-10 minutes until fluffy.
- ONCE the sponge layers are cool to touch, you can start to assemble and frost the cake. Place a little frosting on your cake card or plate, then place the first cake layer and add 3-4 tablespoons of frosting. Smooth the frosting out using a palette knife, adding a little more if needed. Add the second layer on top, then add more frosting, followed by the last layer. Then frost the sides and top of the cake, covering the cake until no sponge is showing.
- DECORATE using whole malt balls like Maltesers around the edge (about 27) and roughly chop about 10-15 and place gently in the centre.
- CHILL for an hour before serving to help set the layers.
- STORE chilled for about 2 days.