1930’s Einkorn Chocolate Cake recipe

There’s something undeniably comforting about the aroma of chocolate cake baking in the oven. It’s a scent that transcends generations, a fragrant promise of sweetness and simple joy. Recently, I stumbled upon a recipe that took this comforting feeling a step further – a 1930s Einkorn Chocolate Cake. Intrigued by the vintage charm and the use of ancient grain einkorn flour, I decided to bake it for my family. The result? Utter delight. From the first bite, we were transported. The cake, boasting a deep, rich chocolate flavor, was surprisingly moist and tender, with a subtle nutty undertone from the einkorn. Even my pickiest eater, usually wary of anything “different,” devoured a slice (and then another!). This wasn’t just dessert; it was a taste of history, a connection to simpler times, and a testament to the enduring appeal of good, honest ingredients. Baking this cake felt like more than just following a recipe; it felt like uncovering a delicious secret from the past, a secret I’m now thrilled to share.

Einkorn Chocolate Cake: Ingredients from the Past, Flavor for the Present

This 1930s Einkorn Chocolate Cake recipe calls for simple, wholesome ingredients, many of which you likely already have in your pantry. The star of the show, of course, is einkorn flour, an ancient grain that adds a unique depth of flavor and nutritional boost to this classic treat. Here’s what you’ll need to gather to embark on this delicious baking journey:

• Dry Ingredients:
  • 2 cups Einkorn Flour: The heart of this recipe! Einkorn flour, an ancient wheat variety, is known for its nutritional benefits and slightly nutty, sweet flavor. It’s less processed than modern wheat, making it a wonderful choice for those seeking a more wholesome option. Ensure you are using all-purpose einkorn flour for this recipe.
  • 1 ¾ cups Granulated Sugar: For sweetness and to help create a tender crumb. You can adjust slightly based on your preference, but this amount provides a balanced sweetness without being overly sugary.
  • ¾ cup Unsweetened Cocoa Powder: Use a good quality unsweetened cocoa powder for a rich, deep chocolate flavor. Dutch-processed cocoa will result in a darker, less bitter cake, while natural cocoa will have a more intense chocolate flavor and a slightly lighter color. Choose your preference or what you have on hand.
  • 1 ½ teaspoons Baking Soda: The leavening agent that helps the cake rise and become light and airy. Make sure your baking soda is fresh for optimal results.
  • ¾ teaspoon Baking Powder: Works in tandem with baking soda to provide lift and a tender texture. Again, ensure freshness for best results.
  • ¾ teaspoon Salt: Enhances the flavors of the other ingredients, especially the chocolate, and balances the sweetness.
• Wet Ingredients:
  • 1 cup Buttermilk: The secret to a moist and tender cake! Buttermilk adds a slight tang that complements the chocolate and activates the baking soda, contributing to the cake’s rise and texture. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes until slightly thickened.
  • ½ cup Vegetable Oil: Adds moisture and tenderness to the cake. A neutral-flavored oil like canola, sunflower, or grapeseed oil works best. You can also use melted coconut oil for a slight coconut hint.
  • 2 Large Eggs: Bind the ingredients together, add richness, and contribute to the cake’s structure. Use large eggs at room temperature for better emulsification.
  • 2 teaspoons Vanilla Extract: Enhances the overall flavor profile and adds a touch of warmth. Use pure vanilla extract for the best flavor.
  • 1 cup Hot Water or Hot Brewed Coffee: This is a crucial ingredient! Hot liquid “blooms” the cocoa powder, intensifying its chocolate flavor and creating a fudgier texture. Hot coffee will enhance the chocolate flavor even further, but hot water works perfectly well for a classic chocolate cake taste.
• For Frosting (Optional, but Highly Recommended):
  • ½ cup (1 stick) Unsalted Butter, softened: Forms the base of the frosting, adding richness and creaminess. Ensure your butter is softened to room temperature for smooth frosting.
  • 3 cups Powdered Sugar: Provides sweetness and structure to the frosting. Sift the powdered sugar to prevent lumps and ensure a smooth consistency.
  • ½ cup Unsweetened Cocoa Powder: Adds a rich chocolate flavor to the frosting, complementing the cake beautifully. Use the same type of cocoa powder as in the cake for flavor consistency.
  • ½ cup Milk or Heavy Cream: Adds moisture and helps to achieve a smooth, spreadable frosting consistency. Milk will result in a lighter frosting, while heavy cream will create a richer, more decadent frosting. Adjust the amount as needed to reach your desired consistency.
  • 1 teaspoon Vanilla Extract: Enhances the flavor of the frosting.
  • Pinch of Salt: Balances the sweetness and enhances the chocolate flavor in the frosting.

Baking Your 1930s Einkorn Chocolate Cake: Step-by-Step Instructions

Now that you have all your ingredients ready, let’s embark on the delightful process of baking this vintage Einkorn Chocolate Cake. Follow these simple, step-by-step instructions to create a cake that’s sure to impress:

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also use two 9-inch round cake pans if you prefer a layered cake. For easy removal, you can line the bottom of the pan with parchment paper, leaving an overhang on the sides to lift the cake out easily after baking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the einkorn flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk thoroughly to ensure all ingredients are evenly distributed and there are no lumps of cocoa powder or baking soda.
3. Combine Wet Ingredients (Except Hot Liquid): In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined. Ensure the eggs are fully incorporated into the mixture.
4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer or whisking by hand until just combined. Be careful not to overmix at this stage. Overmixing can develop the gluten in the einkorn flour, resulting in a tougher cake. The batter may still appear slightly lumpy at this point, which is perfectly fine.
5. Bloom the Cocoa: Carefully pour the hot water or hot brewed coffee into the batter while mixing on low speed (or whisking gently). The batter will become quite thin and liquidy – don’t be alarmed, this is normal! Mix until just combined and the batter is smooth. The hot liquid will help to bloom the cocoa powder, intensifying its flavor and creating a moist cake.
6. Pour Batter into Prepared Pan: Pour the batter evenly into the prepared baking pan. Spread it out to ensure it reaches all corners of the pan for even baking.
7. Bake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Baking time may vary slightly depending on your oven, so start checking for doneness around the 30-minute mark. The cake should spring back lightly when touched in the center.
8. Cool Completely: Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling in the pan allows the cake to set and prevents it from crumbling when you try to remove it too soon. Ensure the cake is completely cool before frosting.
9. Prepare Frosting (While Cake Cools): While the cake is cooling, prepare the chocolate frosting. In a large bowl, beat the softened butter with an electric mixer until light and creamy. Gradually add the sifted powdered sugar and cocoa powder, alternating with the milk or heavy cream, and beat on low speed until combined. Increase the speed to medium-high and beat for 2-3 minutes, or until the frosting is light, fluffy, and smooth. Add the vanilla extract and salt and beat to combine. Adjust the amount of milk or heavy cream to reach your desired frosting consistency.
10. Frost the Cake: Once the cake is completely cool, frost it generously with the prepared chocolate frosting. You can use a spatula or knife to create a smooth, even layer of frosting, or get creative and swirl the frosting for a more decorative look.
11. Serve and Enjoy: Slice and serve your delicious 1930s Einkorn Chocolate Cake! Enjoy it as is, or with your favorite toppings and accompaniments.

Nutrition Facts: A Wholesome Treat from the Past

While indulgence is certainly part of the joy of cake, this 1930s Einkorn Chocolate Cake offers a slightly more wholesome profile compared to cakes made with modern wheat flour, thanks to the use of einkorn. Here’s a general overview of the nutrition you can expect:

• Servings: This recipe typically yields 12-16 servings, depending on how generously you slice the cake.
• Calories per Serving (Estimated, unfrosted): Approximately 250-350 calories per serving. This is an estimate and can vary depending on serving size and specific ingredients used. Frosting will significantly increase the calorie count.

Nutritional Highlights of Einkorn Flour (compared to modern wheat):

• Higher in Protein: Einkorn flour generally contains slightly more protein than modern wheat flour.
• Rich in Minerals: Einkorn is a good source of essential minerals like iron, zinc, magnesium, and manganese.
• Higher in Antioxidants: Einkorn contains higher levels of antioxidants, such as carotenoids and tocols, which are beneficial for overall health.
• May be Easier to Digest: Some people find einkorn flour easier to digest than modern wheat flour due to its different gluten structure and lower gluten content. However, einkorn is NOT gluten-free and is not suitable for individuals with celiac disease.

Important Note: These are general nutritional estimations. For precise nutritional information, you would need to use a recipe analyzer tool that takes into account the specific brands and quantities of all ingredients used. Remember that frosting will add significantly to the calorie, sugar, and fat content of the cake.

Preparation Time: Baking Made Simple

This Einkorn Chocolate Cake recipe is wonderfully straightforward and doesn’t require any complicated techniques. Here’s a breakdown of the estimated time involved:

• Prep Time: 20-25 minutes (This includes gathering ingredients, measuring, mixing dry and wet ingredients, and preparing the pan).
• Bake Time: 30-35 minutes (Oven time, may vary slightly depending on your oven).
• Cooling Time: 1-2 hours (Allowing the cake to cool completely before frosting is crucial).
• Frosting Time: 15-20 minutes (Making the frosting and frosting the cake).

Total Estimated Time: Approximately 2-3 hours (including cooling time). Hands-on time is significantly less, making this a manageable recipe even for busy bakers.

How to Serve Your Delightful Einkorn Chocolate Cake

This 1930s Einkorn Chocolate Cake is delicious on its own, but you can elevate the serving experience with these delightful suggestions:

• Simple & Classic:
  • Dusting of Powdered Sugar: A light dusting of powdered sugar adds a touch of elegance and sweetness without overpowering the chocolate flavor.
  • Whipped Cream: A dollop of freshly whipped cream provides a cool and creamy contrast to the rich chocolate cake.
  • Fresh Berries: Serve with a side of fresh berries like raspberries, strawberries, or blueberries for a burst of freshness and color.
• Decadent & Indulgent:
  • Chocolate Ganache: Drizzle a warm chocolate ganache over the frosted cake for an extra layer of chocolate richness.
  • Ice Cream or Sorbet: Serve warm slices of cake with a scoop of vanilla ice cream, chocolate ice cream, or raspberry sorbet for a delightful dessert experience.
  • Caramel Sauce: A drizzle of homemade or store-bought caramel sauce adds a touch of salty-sweet complexity.
• Elevated & Elegant:
  • Chocolate Shavings or Curls: Garnish the frosted cake with chocolate shavings or curls for a sophisticated presentation.
  • Edible Flowers: Add a touch of visual appeal with edible flowers like pansies or violets.
  • Fruit Compote: Serve with a side of warm fruit compote, such as cherry or berry compote, for a more refined dessert.
• Pairings:
  • Coffee or Tea: A classic pairing! The rich chocolate cake is perfectly complemented by a cup of hot coffee or tea.
  • Milk: A glass of cold milk is a comforting and nostalgic pairing, especially for children (and adults who are kids at heart!).
  • Dessert Wine: For a more sophisticated pairing, consider a dessert wine like Port or a sweet Sherry, which can enhance the chocolate flavors.

Additional Tips for Baking the Perfect 1930s Einkorn Chocolate Cake

To ensure your Einkorn Chocolate Cake turns out perfectly moist, flavorful, and reminiscent of a vintage delight, consider these helpful tips:

• Tip 1: Measure Flour Accurately: Einkorn flour, like all flours, should be measured correctly for consistent results. The best way to measure flour is by using the “spoon and level” method. Lightly spoon the flour into your measuring cup until it’s overflowing, then level it off with a straight edge (like the back of a knife). Avoid scooping directly from the flour bag, as this can compact the flour and result in using too much.
• Tip 2: Don’t Overmix the Batter: Overmixing can develop the gluten in einkorn flour (and any flour), leading to a tougher cake. Mix the wet and dry ingredients until just combined and the batter is smooth. A few lumps are okay, but avoid prolonged mixing once the wet and dry ingredients are combined.
• Tip 3: Use Room Temperature Ingredients: Using room temperature ingredients, especially eggs and buttermilk, helps them emulsify better, resulting in a smoother batter and a more tender cake. Take your eggs and buttermilk out of the refrigerator about 30 minutes before you start baking.
• Tip 4: Check for Doneness Carefully: Ovens can vary in temperature, so it’s essential to check for doneness using a skewer or toothpick. Insert it into the center of the cake; if it comes out clean with just a few moist crumbs attached, the cake is done. If it comes out with wet batter, bake for a few more minutes and check again. Avoid overbaking, as this can dry out the cake.
• Tip 5: Let the Cake Cool Completely Before Frosting: Frosting a warm cake will cause the frosting to melt and slide off. Ensure the cake is completely cool to the touch before frosting. You can speed up the cooling process by placing the cake (once slightly cooled in the pan) on a wire rack.

FAQ: Your Questions Answered About 1930s Einkorn Chocolate Cake

Curious to learn more about this vintage Einkorn Chocolate Cake? Here are some frequently asked questions to help you bake with confidence:

Q1: Can I substitute regular all-purpose flour for einkorn flour in this recipe?

A: While you can substitute regular all-purpose flour, it will change the character of the cake. Einkorn flour has a unique flavor and slightly different texture. If you do substitute, be mindful that einkorn absorbs liquid differently than modern wheat, so the texture may be slightly different. You might need to adjust the liquid slightly if using all-purpose flour, potentially reducing the buttermilk by a tablespoon or two. However, for the most authentic and flavorful result, using einkorn flour is highly recommended.

Q2: Is Einkorn flour gluten-free?

A: No, einkorn flour is not gluten-free. It is an ancient variety of wheat and does contain gluten, although it has a different gluten structure than modern wheat. Some people with mild gluten sensitivities may find einkorn easier to digest, but it is not suitable for individuals with celiac disease or severe gluten allergies.

Q3: Can I make this cake ahead of time?

A: Absolutely! This Einkorn Chocolate Cake is perfect for making ahead of time. The baked and cooled cake (unfrosted or frosted) can be stored at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days. In fact, some people find that chocolate cake is even better the day after baking, as the flavors have had time to meld and deepen.

Q4: Can I freeze this Einkorn Chocolate Cake?

A: Yes, you can freeze this cake! For best results, freeze the unfrosted cake. Wrap the completely cooled cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator or at room temperature for a few hours before frosting and serving. You can also freeze individual slices of frosted cake for convenient single servings.

Q5: What if I don’t have buttermilk? Can I use a substitute?

A: Yes, you can easily make a buttermilk substitute. For this recipe, simply place 1 tablespoon of lemon juice or white vinegar in a liquid measuring cup, then add milk (dairy or non-dairy) to reach the 1 cup mark. Stir gently and let it sit for 5 minutes. The mixture will slightly thicken and curdle, resembling buttermilk. This substitute works well in baking recipes to provide the acidity and moisture that buttermilk contributes. You can also use plain yogurt thinned with a little milk to a buttermilk consistency as another alternative.

Baking this 1930s Einkorn Chocolate Cake is more than just making dessert; it’s a journey back in time, a celebration of wholesome ingredients, and a delightful treat that’s sure to become a family favorite. Enjoy the process and savor every delicious bite of this vintage-inspired cake!

Print