Einkorn Chocolate Cake

5 from 1 vote

This chocolate einkorn cake comes together effortlessly in one bowl, with no mixer needed. Topped with a velvety chocolate frosting, it’s perfect for a birthday or any occasion.

Prep Time15

Cook Time28

Course: Cake and Cupcakes, Desserts

Cuisine: American

Keyword: einkorn chocolate cake

Servings: to 12 servings

Author: Dahn Boquist

Ingredients

½ cup unsweetened cocoa powder (40 grams)
⅓ cup hot water or hot coffee (80 grams)
1 cup coconut sugar or brown sugar (200 grams)
¼ cup vegetable oil (60 grams)
½ cup sour cream (120 grams)
2 eggs
1 tsp vanilla extract
1 cup all-purpose einkorn flour (sifted) (120 grams)
¾ tsp baking powder
¾ tsp baking soda
½ tsp salt

For the Chocolate Fudge Frosting

1-½ cups chocolate chips or finely chopped semi-sweet chocolate (55% cocoa)
⅔ cup heavy cream (151 grams)
10 tablespoons butter (127 grams)
¼ teaspoon salt
1 teaspoon vanilla extract

Instructions

For the Einkorn Cake:

Preheat the oven to 350°. Line the bottom of an 8-inch square cake pan or a 9-inch round cake pan with parchment paper, grease and flour the sides.
In a large mixing bowl, whisk the hot coffee or boiling water and cocoa until smooth.
Add the oil, sour cream and sugar and stir well. Whisk in the vanilla extract. Add the eggs one at a time, stirring well between each addition.
Sift the flour, baking powder, baking soda, and salt over the chocolate mixture. Stir until well incorporated. Make sure to scrape the bottom and sides of the bowl.
Pour the batter into the baking pan and place in the center of the preheated oven. Bake for 26 to 30 minutes (a toothpick inserted in the center of the cake should come out clean).
Let the cake cool in the pan for 10 minutes then run a knife around the edge of the pan and invert it on a cooling rack to cool completely.

For the Fudge Frosting

Add the chocolate, cream, butter, and salt to a microwave proof bowl. Zap the mixture in the microwave for 2 to 3 minutes, stopping every 20 to 30 seconds to give it a stir.
When the chocolate is approximately 75% to 80% melted, set the bowl on the counter and cover it. Let it rest for 4 to 5 minutes until the chocolate is completely melted then give it a good stir. Finally, whisk in the vanilla extract.
Set the bowl aside for 45 to 60 minutes until it firms up to a spreadable consistency. You can speed this process up by placing it in the fridge and stirring it every 5 minutes.
Be careful not to let it get too cold, as it will become too firm to spread on the cake. When the frosting is thick and has the consistency of peanut butter, spread it over the cooled cake.

Video

Notes

Use Hot Coffee or Water: The heat enhances the cocoa’s flavor. Coffee adds depth, but hot water works just as well if you prefer.
Make sure the eggs and sour cream are at room temperature for smooth mixing.
Start checking the cake a few minutes before the end of baking time to avoid over-baking.
If the fudge frosting becomes too firm in the fridge, let it sit at room temperature for a few minutes or zap it in the microwave for 1 to 2 seconds.

Nutrition