COFFEE AND CHOCOLATE CAKE WITH FARRO

Coffee beans

For days I have had the intention to tell you that Michelle posted the roundup of this month’s HotM is up and tell you that you must vote for best recipe and best presentation, check out details here and here, but I forgot it every time I posted here. Today I finally managed to get my old brain on strike to cooperate, about time as the deadline is really closing in so please hurry!

I had a sudden urge to make a coffee cake which I found rather strange as I dislike coffee with sugar but who am I to deny myself a baking session? I made it with farro/emmer flour because I like soft cakes made with a little wholemeal flour, I am no health fanatic, I just like the added flavour it gives cakes and cookies, more depth to the taste, and I take the healthier product as a bonus.

Coffee and Chocolate Cake With Farro

COFFEE AND CHOCOLATE CAKE WITH FARRO

3 eggs
200 ml/0,85 cup sugar
100 g/ 3,5 oz salted butter
150 ml/0,63 cup fresh cream
100 ml/0,42 cup very strong cold espresso, if you want a more distinct coffee taste, make it really really strong! 
100 g/3,5 oz high quality dark chocolate
300 ml/ cup farro/emmer flour. If you can’t find it, try some other type of wholemeal flour
200 ml/0,85 cup flour
1 tsp baking powder

- Melt the butter. Chop the chocolate.
- Whisk sugar and eggs fluffy before adding butter, coffee, cream and chocolate. Stir well.
- Add flour and baking powder and mix properly.
- Pour into a baking tin and bake in a pre-heated oven (175°C/350°F) for 25-30 minutes.

Coffee and Chocolate Cake With Farro

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