Sunday, June 13, 2010

Chocolate Crown Cake (Spelt)

This recipe is an adaptation of one that came with the Nordic Ware 6-cup bundt pan I purchased a while ago. I made it with white spelt flour, but you can make it with white whole wheat or all-purpose flour just as easily. I added a vanilla glaze to mine, but you can add a chocolate glaze or just leave it plain...I'm sure it would be fabulous any of those ways! With its marbling of chocolate and white cake, it's very pretty to display and looks much more complicated to make than it really is!
Chocolate Crown Cake
Yield: about 8 servings
1 cup sugar
1/2 cup butter, softened
2 eggs
1 1/2 cups flour (spelt, white whole wheat, all-purpose)
1/2 cup milk
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1/4 cup chocolate syrup
1/4 tsp baking soda
Heat oven to 325*F. Grease and flour 6-cup Bundt pan (this is about half the size of a regular bundt pan). (I use "Pam with Flour"). In a large bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add all remaining ingredients except chocolate syrup and baking soda; mix well. Spoon 1/4 of batter into a small bowl. Stir in chocolate syrup and baking soda; mix well. Pour chocolate batter into prepared pan. Spoon white batter over chocolate batter. Bake at 325* for 35-40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in the pan. Carefully remove from pan; cool completely on wire rack.
Vanilla glaze--optional, of course
(makes 1/2 cup)
Combine 1 cup powdered sugar with 1/4 tsp vanilla in a smal bowl. Add 1-2 tbsp milk to achieve the consistency you desire. Drizzle over cooled cake.

No comments:

Post a Comment