Ordinary Under Grace

I absolutely love homemade chocolate cake. The other night I had a real craving for chocolate cake and a glass of milk. I decided to put the boys to work washing the supper dishes so I could get a cake in the oven to satisfy my craving while we enjoyed some time watching a movie together. If you know me, you know I rarely sit to watch a movie, so if I do, it’s a treat. I’ve had this einkorn chocolate cake recipe saved on my Pinterest profile for a while and decided that now was the time to try it. And boy, it did not disappoint! Let’s hop to it!

First, prepare a 9×13 pan or 2, 9″ round cake pans and preheat your oven to 350 degrees. I knew I wasn’t going to ice this cake, so opted for the 9×13. With a cake this good, I didn’t need icing. To prepare my pan, I just sprayed it with avocado oil and lined with parchment paper. You could also butter and flour the pan. I never have actual buttermilk on hand, so I opted to make my own. This time I used 1-2 teaspoons of apple cider vinegar for my 1 cup of milk, but you can also use lemon juice. The standard is 1 teaspoon per cup. I am using raw milk because I love whole, natural foods, but you could use regular whole milk as well. Let the buttermilk sit while you complete the next steps.

Next, mill the einkorn. Einkorn is an ancient grain and is excellent for your digestive system. You will need 311 grams or 2 1/4 cups.

After your grain is milled and measured, add in your 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon Himalayan salt.

Next, melt 3/4 cup of unsalted butter and 3/4 cup of organic unsweetened cacao powder or cocoa powder together. I absolutely love the cacao powder that I have been getting from Thrive market. It has completely taken the place of cocoa powder. Once this mixture is melted, set aside to cool.

Next, cream together 1 1/2 cups of cane sugar and 2 eggs, preferably room temperature. I have duck eggs galore right now, so that is what I am using. You want to whip your eggs and sugar until they are light and fluffy–a pale, smooth yellow. This is what is going to give your cake a light, bouncy, spongy texture. You can beat this for a minimum of 5 minutes–or you can keep going for about 8 minutes–for good measure.

Here is what my eggs and sugar looked like after beating them. I hope you can see how light and fluffy it is.

Next it is time to add your cooled cacao and butter mixture in to the eggs and sugar mixture. Then pour in the buttermilk, 1 tablespoon vanilla extract, and 1 cup of water. The mixture will be quite thin at this point.

Gently fold in your flour mixture next. You don’t want to over mix because if you do, the cake will turn out dense. I had a bit of trouble getting this done with just my spatula, so I did put it back on my mixer for a few seconds to ensure I didn’t have any remaining lumps of flour.

Pour the cake batter into the prepared pan.

Put the cake batter in the oven and set your timer for 35 minutes!

Let the cake cool for about 10 minutes before dumping out of the pan and enjoy the chocolatey aroma that is wafting through the air!

Lastly, enjoy with a glass of milk! This cake was soooo good! It didn’t last long at all. I will have to make another one soon.

To Die for Einkorn Chocolate Cake

2 1/4 cup or 311 grams Einkorn flour

1 1/2 cups cane sugar

3/4 cup cacao powder or cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

3/4 cup melted, unsalted butter. If using salted butter, omit the salt up top of the recipe.

2 large eggs, room temperature (duck eggs are best!)

1 tablespoon pure vanilla

1 cup water

Preheat oven to 350 degrees and prepare a 9×13 inch pan using oil and parchment paper or butter and flour the pan. Make own buttermilk if need be, using 1-2 teaspoons apple cider vinegar or lemon juice and allow to sit while mixing up other ingredients.

Mill and measure out einkorn flour and then add baking soda, baking powder, and salt. Set aside.

Melt butter and cacao powder together until smooth. Set aside to cool.

Mix eggs and cane sugar in a mixer until very light and fluffy, about 5-8 minutes.

Add cooled chocolate mixture the egg and sugar mixture and then add remaining wet ingredients: buttermilk, water, and vanilla.

Fold the dry ingredients into the wet ingredients, being careful not to overmix, as you don’t want the cake to be dense.

Pour into prepared pan and bake for about 35 minutes, or until a toothpick inserted into the middle comes out clean. Cool for 10 minutes in the pan before transferring to a wire rack. Or don’t transfer it and simply eat it out of the pan.

Reference:

The Perfect Easy, Moist Einkorn Chocolate Cake Recipe

This recipe has the icing to go with it if you are inclined to do so!