Description
Old-world charm meets modern indulgence in this 1930s Einkorn Chocolate Cake, blending nostalgic German baking traditions with rich, wholesome ingredients. Dense chocolate layers melt deliciously on your palate, offering a timeless slice of culinary heritage.
Ingredients
Scale
Main Ingredients:
- 3 cups einkorn flour (or any wheat flour)
- 2 cups cane sugar
- 2 cups room temperature water
- ¾ cup salted butter, melted
- 6 tablespoons cocoa powder
Dry Ingredients:
- 1 teaspoon sea salt
- 2 teaspoons baking soda
Frosting Ingredients:
- 3 ½ cups organic powdered sugar (cornstarch-free if preferred)
- 1 ¼ cups cocoa powder
- ¼ cup salted butter
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- ½ cup water
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven environment by heating to 375°F (190°C) and meticulously coat two 9-inch round cake pans with grease and flour to prevent sticking.
- Create a dry mixture by whisking einkorn flour, granulated sugar, salt, cocoa powder, and baking soda in a spacious mixing bowl until uniformly integrated.
- Introduce melted butter, pure vanilla extract, and water into the dry ingredients, stirring gently to form a smooth, consistent batter.
- Incorporate apple cider vinegar into the mixture, vigorously stirring to eliminate any potential lumps and ensure a silky texture.
- Distribute the chocolate batter evenly between the prepared cake pans, ensuring an equal spread for consistent baking.
- Position pans in the preheated oven and bake for approximately 25 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Remove cakes from the oven and allow them to cool completely within the pans, which helps maintain structural integrity.
- For the chocolate icing, blend powdered sugar and cocoa powder in a separate bowl, creating a rich base for the frosting.
- Enhance the icing by adding vanilla extract and softened butter, then gradually introduce water while stirring until achieving a smooth, glossy consistency.
- If the icing becomes too thick during preparation, gently stir to restore its spreadable texture.
- Transfer the first cake layer to a decorative serving plate, optionally spreading a delicate layer of icing between the layers for added moisture.
- Carefully position the second cake layer atop the first, creating a stable two-tier structure.
- Generously pour the prepared chocolate icing over the cake, using smooth, deliberate motions to ensure an even, attractive coating.
- Allow the icing to set and stabilize before slicing, then serve and savor this delightful 1930s-inspired einkorn chocolate cake.
Notes
- Swap einkorn flour with gluten-free alternatives like almond or rice flour for those with wheat sensitivities.
- Use coconut sugar or monk fruit sweetener as low-glycemic replacements for traditional sugar.
- Ensure apple cider vinegar is room temperature to help activate baking soda and create a lighter texture.
- Add extra moisture by incorporating mashed banana or applesauce if batter seems dry during mixing.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 42 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg