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