Black Cherry
Chocolate Spelt Cake
Cake Ingredients:
Dark Chocolate Cake:
• 1/2 tsp pure vanilla extract
• 2/3 cup unsweetened applesauce
• 1/2 cup avocado oil, or a neutral oil such as canola or sunflower
• 1/2 cup water
• 2/3 cup dark brown sugar
• 1 3/4 cups Hockley Valley Spelt Flour
• 1/2 cup cocoa powder*
• 1 tsp baking powder
• 1/2 tsp baking soda
• a pinch of salt
Instructions:
• Preheat the oven to 375F and line two 8 inch round cake pans with parchment paper.
• Add the vanilla, applesauce, oil, water, and sugar to a large mixing bowl and whisk well.
• Add the spelt flour, cocoa powder, baking powder, baking soda, and salt, and whisk well, until the batter is smooth and creamy with some air bubbles (this should take about a minute).
• Divide the batter equally into the two cake pans. Spread out with a spatula so the tops are even and smooth.
• Bake on the center rack for 15 – 18 minutes or until a toothpick inserted comes out clean.
Let the cakes cool completely before frosting or assembling the cake.
Filling Ingredients:
Cherry Filling:
• 1 1/4 cups pitted and quartered black cherries
• 1 1/2 tsp cornstarch (optional)
• 1 tbsp maple syrup
• 3 tbsp water
Instructions:
• Add the cherries, corn starch, maple syrup, and water to a small saucepan.
• Stir well to ensure the fruit is well coated.
• Put the lid on and let simmer over low heat for 10 – 12 minutes, stirring often. The cherries should be soft and syrupy.
• Pour the filling into a bowl, cover, and let chill in the fridge until completely cooled and set.
Frosting Ingredients:
Frosting:
• 2 cups powdered sugar
• 1/2 cup cocoa powder
• 1/2 tsp pure vanilla extract
• 1/2 cup lard or your preferred allergy safe butter substitute
Instructions:
• Add all of the frosting ingredients to a large mixing bowl and beat with an electric mixer until smooth and frothy.
• Keep in the fridge until ready to use.
Assembling the Cake:
• Place down the first layer of chocolate cake. Spread a thin layer of frosting on top.
• Fill a plastic freezer bag or a pastry bag with frosting and pipe a thick border around the top to act as a fence for the filling.
• Spread the cherry filling out evenly.
• Place the second layer of chocolate cake on top, pressing down gently to secure in place.
• Frost the cake as you wish
• Keep the cake in the fridge until ready to eat.
Makes: 1 Cake / 10 people
Dairy free, egg free, nut free, and soy free