Champion Chocolate Cake

Some years back I received this recipe from a good friend, and it continues to be our family's favorite chocolate cake.

Chocolate lovers will definitely want to top it with our fudgy frosting!

 

 

 

 

You'll Need:

 

1 ½ Cups natural cane sugar

 

1 ¾ Cups white spelt flour OR 1 Cup white spelt and ¾ Cup whole grain spelt flours (Because of the rich chocolate texture, you can't tell the difference when using whole grain)

 

¾ Cup natural cocoa powder

 

1 ½ tsps. baking soda

 

1 ½ tsps. aluminum-free baking powder

 

1 tsp. sea salt

 

2 eggs, free range OR organic

 

1 Cup milk OR milk substitute

 

½ Cup vegetable oil (I have always used extra virgin, cold pressed olive oil in this cake, and you'd never know it!)

 

2 tsps. natural vanilla extract

 

1 Cup boiling water

 

 

Instructions:

 

1. Preheat oven to 350 degrees.  Grease and flour baking pans.

 

2. In large mixing bowl, combine dry ingredients.  Add eggs, milk, oil and vanilla.  With electric mixer, beat on medium speed for 2 minutes.  Stir in boiling water.  (Batter will be thin.)  Pour into pans.

 

3. Bake 30-35 minutes for 2, 8-inch or 9-inch round pans.  Cool 10 minutes before removing from pans.  OR bake 35-40 minutes for rectangular 13x9x2-inch pan.  Do not remove from rectangular pan.

4. Cool cake completely before frosting.