Name: 1930’s Einkorn Chocolate Cake recipe
Ingredients: 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.

Ingredients

Scale

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.

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Instructions

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Serve and Enjoy: Slice and serve your delicious 1930s Einkorn Chocolate Cake! Enjoy it as is, or with your favorite toppings and accompaniments.

Nutrition

Serving Size: one normal portion
Calories: 250-350