Einkorn Chocolate Cake

A classic chocolate cake never goes out of style. This einkorn version is tender, perfectly balanced in sweetness, and comes together with just the right amount of effort. Frosted with buttercream or enjoyed on its own, it’s the kind of cake you’ll turn to again and again—for birthdays, celebrations, or any time the craving for chocolate strikes.

Instructions

Make the Cake:

1. Preheat the oven to 350F. Grease the bottom and sides of two 9-inch round cake pans with butter and coat with a dusting of cocoa powder. Line the bottoms with parchment paper.
2. In a small saucepan over low heat, warm the butter. Once it’s melted, whisk in the cocoa powder. Remove from heat and set aside to cool slightly (but don’t let it harden).
3. In a medium bowl, whisk together the Einkorn flour, baking powder, baking soda and salt. Set aside.
4. In a separate medium bowl, whisk together the buttermilk, melted butter / cocoa mixture and vanilla. You will now have one bowl containing dry ingredients and one with wet ingredients. Your wet ingredients will be thick in consistency.
5. Using a standing mixer fitted with the whisk attachment, beat the eggs and sugar together on high speed for about 2 minutes, or until thick and pale yellow.
6. Sift in half the flour mixture and then add half the chocolate - buttermilk mixture. Use a spatula to scrape down the sides of the bowl as needed. Repeat, alternating wet and dry ingredients until thoroughly combined. Whisk in the hot water. The batter will be on the thin side.
7. Pour the batter evenly into the two prepared pans and bake for 25 to 30 minutes, or until the tip of a toothpick inserted in the center comes out clean.  
8. While the cake is baking, make the frosting: Using a standing mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy—about 2 minutes. Add powdered sugar, cocoa powder, 3 tablespoons heavy cream, and vanilla extract.
9. Beat on medium speed for 30 seconds - 1 minute, or until fully combined. If the frosting is too thin, add 2-3 tablespoons of additional powdered sugar. If it’s too thick, add 1-2 tablespoons more cream. Set aside. 
10. Once cake is finished baking, let it cool in the pans on a wire rack for 30 minutes. Then invert the cakes onto the rack and let them cool completely for 1 hour before frosting.
11. To frost, place one cake layer on your cake plate. Using an offset spatula or butter knife, generously cover the top with ½ the amount of frosting. Place second cake layer on top and spread remaining layer of frosting on top of it. Decorate with chocolate chips or sprinkles, as desired.
12. Cake is best served room temperature. Store leftovers wrapped well in the refrigerator for up to 5 days.