Moist spelt chocolate cake

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Serves: 32

By thumbplumpuddingwitch

(3 Votes) 4


  • 1 1/2 tsp bicarbonate of soda

  • 275g caster sugar

  • 1/2 tsp baking powder

  • 75g cocoa powder

  • 275g plain spelt flour (ordinary plain flour works fine too)

  • 3 eggs beaten

  • 1 handful raspberries (or other jam for filling)

  • 175g butter at room temperature

  • 3 tbsp chocolate fudge icing or other for topping


  1. Dissolve the cocoa in 350ml (12 fl oz) of boiling water and leave until cold - about 25mins.
  2. Grease and line an 8” round deep cake tin.
  3. Set the oven to 180C/Gas Mark 4.
  4. Cream butter and sugar together until light and fluffy. Add the beaten egg a little at a time, including a tsp of flour with each addition to keep it smooth.
  5. Sift remaining flour, bicarb and baking powder together into the creamed mixture and fold in with the cooled cocoa liquor until smooth.
  6. Pour into the tin - bake for about 1-1.5 hours until firm to the touch and dry when a knife/ skewer is inserted.
  7. Leave to cool in the tin for 5 mins before turning out onto a rack to cool.
  8. Slice in half and sandwich with jam or filling of your choice and cover with topping of your choice.

Handy Hint

The original cooking time given in this recipe was 1h, but it took an extra 30 mins in my oven at 180 deg C, so allow extra time.
Can be frozen without filling/topping for up to 2 months in sealed freezer bag.

Additional Information

  • Nut Free

  • Cake/Dessert

  • Kids can help

  • Make Ahead

  • Can Freeze

  • cake

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Your comments

  • cds14 20/05/16 22:21

    Beware - at 1.5 teaspoons there's far too much baking soda in the recipe - the cake therefore smelled and tasted of the stuff and have had to bin the results - very disappointing!

  • frazzlerock 03/05/12 15:52

    I've just made this and left it to bake for just under an hour at 180C but it's burnt on top? I'm hoping it still tastes good... This raw mixture was scrummy!

  • thumbwitch 01/04/11 13:29

    This is definitely the best recipe ever! I baked this cake today, and my damn oven switched itself off (don't ask, I don't know how) when I put the cake in. So after an hour, it was melted but not cooked. Put the oven back on, with fan to speed up the re-heat, and 1 hour later got a perfect cake out. Amazing! 10/10 for resilience.

  • thumbplumpuddingwitch 02/12/10 07:27

    This is from Glorious Cakes by Ann Nicol and went down a storm at my son's playgroup party! It's very rich so only small slices are needed (especially with the chocolate fudge icing!) It is quite a dense cake so slices well into thin slices. The recipe was originally with plain wheat flour but it worked extremely well with spelt flour.