Chocolate cake, don’t we all need it once and a while?
Note: Spelt is not Gluten-free, some people may tolerate it better than others. For a completely Gluten-free cake you can use chestnut flour instead of spelt.
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Celebrating British food and Culture
Chocolate cake, don’t we all need it once and a while?
Note: Spelt is not Gluten-free, some people may tolerate it better than others. For a completely Gluten-free cake you can use chestnut flour instead of spelt.
Regula Ysewijn is a food writer, stylist and photographer, with a particular interest in historical recipes. he is a Great Taste Awards judge and a member of The Guild of Food Writers, as well as one of the two judges on 'Bake Off Vlaanderen', the Belgian version of 'The Great British Bake-Off'. A self-confessed Anglophile, she collects old British cookbooks and culinary equipment in order to help with her research. She is the author of 5 books: Pride and Pudding the history of British puddings savoury and sweet, Belgian Café Culture, the National Trust Book of Puddings, Brits Bakboek and Oats in the North, Wheat from the South. Read More…
Aimee says
Hello! Just discovered your blog via foodgawker and it is lovely! Your food photography especially is gorgeous!
I feel the need to point out, however, that spelt is not gluten free (as it says in your foodgawker post), as it is a sub-species of wheat. It's a shame, because if it was I would definitely be making this recipe 🙂
Regula says
Hi Aimee, thanks for your comment.
It came to my attention that Spelt can be eaten by quite a few people who are allergic to gluten. As Spelt does contain gluten but of a different kind. The people I know with an allergy for gluten always eat spelt and don't have any trouble digesting it.
However, because it is not the case for all people who are allergic to wheat or gluten I didn't add the tag 'gluten free' in my initial article.
I will email Foodgawker to remove the tag.
So glad you liked my blog.
If you would like to make this recipe you can substitute the spelt by chestnut flour.
Let me know how you get on!
collectingmemories says
Mmm.. This must be delicious 🙂 Lovely blog!
Zita says
Hi Regula!
Thanks for mentioning me in your post. This cake looks absolutely yummie! I had one more ricotta left (Tuscany brought), I will make this! 🙂
Regula says
Hi Zizi!
Let me know how it goes 🙂
Can't go wrong with ricotta from Tuscany!
Kelly says
Wonderful cake – I love the inclusion of whole grain spelt however, it's important to note that spelt is a cousin of wheat and although some tolerate it more comfortably than wheat, spelt is not a gluten free grain.
Jesica @ Pencil Kitchen says
the top view picture is just beautifully scrumptious!
Juls @ Juls' Kitchen says
you're right, everyone needs a chocolate cake once in a while, and it's been too long since I baked my last chocolate cake (not counting our cake, to be improved, actually..)
Time to bake again! Love yours, with ricotta!
Sari @ Cook Your Dream says
Even though I'm not a big fan of chocolate cakes, this one got my attention. It looks moist and soft, just the way I like it. Add ricotta and nuts and I'm sold. I think I may give it a try! 🙂
Regula says
Juls, Sari, I love adding Ricotta to a recipe whenever I can. I just love it so much. This cake isn't too sweet, but has a good and strong chocolate taste, just the way I like it.