Fudgy Mocha Einkorn Cake

Recipe by Giulia. Wholesome ingredients inspire indulgence in Giulia’s Mocha Einkorn Cake! Made with our All-Purpose Einkorn Flour, this cake is rich, fudgy, and decadent—even before you tie it all together with the chocolate buttercream frosting. The addition of ground coffee enhances the depth of chocolate flavor, for a recipe you truly won’t want to miss! A wonderful treat to serve to guests, this mocha cake can be stored at room temperature for 1 day or refrigerated up to 3 days in an airtight container.

Instructions

1.      Make the cake: (If making a layered cake, double the cake recipe and bake two separate layers.) Preheat the oven to 375°F. Lightly butter the bottom and sides of a 9-inch round cake pan. Place a round piece of parchment paper on the bottom then butter and flour the parchment.

2.      In a medium bowl, sift together the flour, cocoa powder, coffee, baking powder, and salt.

3.      In another medium bowl, whisk together the buttermilk (or yogurt/whole milk) and butter.

4.      In the bowl of a standing mixer fitted with a wire whip, beat two whole eggs, one egg yolk, and sugar on high speed for 2 minutes until thick and pale yellow. Sift in half the flour mixture and using a spatula, fold in the flour until it is almost completely absorbed then fold in half the milk mixture. Repeat with the remaining flour and milk mixture until all the flour is absorbed.

5.      Pour the batter into the prepared pan and bake for 25 to 28 minutes until the tip of a toothpick inserted in the center comes out clean. 

6.      Let the cake cool in the pan on a wire rack for 30 minutes. Invert the cake onto the rack, lift off the pan and slowly remove the parchment paper. Let the cake cool completely for 1 hour more before frosting.

7.      Make the frosting: (If making a layered cake, double the frosting recipe.) In a medium bowl, mix together the sugar, flour, and cocoa. In a medium saucepan, warm the milk on low heat. Whisk in the sugar mixture and cook for 4 to 5 minutes, over a medium-low heat, whisking frequently, until it becomes the consistency of a thick pudding. (If you are doubling the frosting recipe, you will have to cook for 10 minutes until thick.)

8.      Pour the mixture through a sieve to remove any lumps, pressing the sieve with the back of a spoon. Scrape the bottom to ensure all of the mixture is added to the bowl. Place the mixture in the refrigerator to cool completely.  To cool quicker, set the bowl in a larger bowl filled with ice for 5 minutes before refrigerating.

9.      Place the chocolate in a medium heatproof bowl, over a saucepan of simmering water. Stir frequently until the mixture is melted. Set aside.

10.  In the bowl of a standing mixer fitted with a wire whip, beat the butter on medium for 1 minute until fluffy. Add the salt and vanilla and beat to combine.

11.  Add the refrigerated mixture to the butter mixture and beat for 1 minute until combined and fluffy.

12.  Add the melted chocolate and whip until completely combined and fluffy.

13.  Assemble the cake: If making a two layered cake place the bottom layer on a rack over a baking tray. Spread ¾ cup of frosting evenly over the bottom layer with an offset spatula.  Place the second layer on top. Spread the frosting around the sides and top of the cake then smooth with a spatula. Use any extra frosting to decorate as you please. This cake can be stored at room temperature for 1 day or refrigerated up to 3 days in an airtight container.