Chocolate Spelt Cake
2 cups spelt
½ cup unsalted butter
1 cup warm coffee
1 tablespoon instant coffee
1 tsp. vanilla
1 tsp. baking soda
¾ tsp. salt
½ cup brown sugar
½ cup white sugar
¾ cup instant hot coco powder
½ cup sour cream
½ cup currants or raisins
Preheat Oven 350 degrees:
Add tablespoon of instant coffee to the warm coffee along with the vanilla, baking soda and currants; and stir till frothy.
Combine in a medium bowl the spelt, instant coco and salt.
In a mix-master beat the butter, brown sugar and white sugar and mix until smooth. Add the eggs and continue to mix; slowly add the coffee mixture and continue to mix.
While still mixing on low add the spelt mixture and mix.
Prepare a bundt pan with butter all around and then dust all over with the instant coco.
Bake 50 – 55 minutes or until tooth pick test comes out clean.
Let the cake cool a bit before trying to remove from pan.