My grandma kept a thin, flour-dusted recipe card tucked inside an old metal tin, and every time I pull this cake from the oven I swear I can hear her humming from the kitchen. The card labeled it simply “Chocolate Cake” and the handwriting smelled like Sundays and warm butter; I swapped modern flour for einkorn and nudged the liquids down a touch, but the soul of that 1930s treat stays the same—deep chocolate, tender crumb, and a nostalgic hug with every forkful. If you want a cake that smells like cocoa and memories, that splits with a little crackle on top and stays soft in the middle, this is your ticket.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 50 minutes
Why This Recipe is Awesome
This cake tastes like old-fashioned comfort with a modern twist: using einkorn flour gives a nutty, golden crumb that feels both rustic and delicate. The outside gets a little crisp and crackly while the inside stays moist and tender—think velvet without the heaviness. It’s forgiving, quick to throw together, and the aroma of cocoa and butter will make your kitchen smell like a bakery. It’s so easy even your oven can’t mess it up—just don’t open it like a detective in the first 20 minutes.
Ingredients
For the Main Dish:
- 2 cups einkorn flour (lightly spooned into the cup)
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 2 large eggs, room temperature
- 1 cup whole milk (or dairy-free milk, see substitutions)
- 1/2 cup vegetable oil (or melted butter)
- 2 tsp vanilla extract
- 1 cup hot brewed coffee or hot water (helps bloom the cocoa)
For the Sauce / Garnish (optional):
- 1/2 cup powdered sugar
- 3 tbsp unsweetened cocoa powder
- 3 tbsp melted butter (or coconut oil)
- 2–3 tbsp hot water or milk to thin
- Optional: shaved chocolate, powdered sugar, or a dollop of whipped cream
How I Make It
Step 1:
Preheat your oven to 350°F. Grease an 8- or 9-inch round pan and line the bottom with parchment. I love that faint click of the oven dial—like a tiny promise. In a large bowl whisk together einkorn flour, granulated sugar, cocoa, baking powder, baking soda, and salt until the mixture looks even and a little darker from the cocoa.
Step 2:
In another bowl beat the eggs with milk, oil, and vanilla. Pour the wet into the dry and stir gently with a spatula—stop when you see no dry streaks. Einkorn hates rough handling; mix just enough to combine. The batter will look glossy and smell like chocolatey caramel when you add the next part.
Step 3:
Slowly stir in the hot coffee (or hot water). You’ll hear a soft hiss as the batter loosens and the chocolate aroma deepens—this step gives the cake a richer flavor and helps create a tender crumb. The batter should be pourable but still slightly thick.
Step 4:
Pour the batter into your prepared pan and smooth the top. Bake at 350°F for 30–35 minutes or until the edges pull slightly away and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). You’ll see a gentle crack on top and smell warm, toasty chocolate—those are your cues.
Step 5:
Let the cake cool in the pan for 15 minutes, then run a thin knife around the edge and invert onto a wire rack to finish cooling. While it cools, whisk together powdered sugar, cocoa, melted butter, and hot water to a glossy glaze. Drizzle over the warm cake so it pools in the cracks. Slice, listen to the soft crumb sigh as the knife passes through, and serve with a cup of coffee or milk.
Pro Tips
- Use room-temperature eggs and milk for a smoother emulsion and even rise.
- Don’t overmix after adding liquid—einkorn gives a tender crumb when handled gently.
- If you don’t have coffee, use hot water and a teaspoon of instant espresso for deeper flavor.
- For a richer cake, swap 1/4 cup oil for 1/4 cup melted butter—the flavor sings.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap einkorn flour for whole wheat pastry flour if you can’t find einkorn; the cake will taste slightly less nutty but keep its structure.
- Use almond milk or oat milk and coconut oil to make the cake dairy-free—expect a hint of nuttiness from the milk.
- If you want less sugar, reduce sugar by 1/4 cup; texture stays good but the cake tastes less sweet.
- Gluten-free? This recipe doesn’t translate cleanly to GF blends because einkorn behaves differently; try a tested GF chocolate cake recipe instead.
Variations & Tips
- Add a teaspoon of orange zest and 1/2 tsp cinnamon for a warm, festive twist.
- Fold 1/2 cup chopped toasted pecans or walnuts into the batter for crunch.
- Make cupcakes—bake at 350°F for about 15–18 minutes.
- Stir in 1/2 cup chocolate chips for extra pockets of melty chocolate.
- For an adult version, replace half the coffee with bourbon or rum before adding hot liquid (add after baking for less alcohol).
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake, cool completely, wrap tightly in plastic, and store at room temperature for up to 2 days or in the fridge for 4 days. Reheat slices briefly in the microwave (10–15 seconds) or serve cold with a scoop of ice cream.
- Can I double the recipe?
- Sure thing. Use two pans and watch the bake time—it may stay the same or increase by 5–10 minutes depending on your oven and pan depth. Rotate pans halfway through if needed.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and consider swapping part of the oil with melted butter for flavor balance.
- How do I know it’s done?
- Look for a slightly cracked top, edges pulling away, and a toothpick with a few moist crumbs (not wet batter). The cake will also spring back lightly when you press the center.
- What if I don’t have ingredient X?
- Swap instant coffee with hot water plus a pinch of espresso powder, use apple sauce for some of the oil in a pinch (reduces fat), or replace milk with any plant-based milk. Small swaps change texture slightly but keep the cake delicious.
How I Like to Serve It
I serve this cake slightly warm with a cloud of whipped cream or a scoop of vanilla ice cream and a dusting of cocoa. For weekday treats, slice it thin and pair with a strong pour-over coffee. At potlucks, I trim the top into neat squares and let friends pile on berries or candied nuts—this cake plays well with company and seasons alike.
Notes
- Store leftover cake wrapped at room temperature for 2 days, or refrigerate up to 4 days. Freeze slices up to 2 months, thaw overnight in the fridge.
- No meat here—safe cooking temps not applicable; if you add boozy glaze, note that most alcohol evaporates while baking but won’t fully cook out in a glaze.
Final Thoughts
Closing: Make this little 1930s-inspired einkorn chocolate cake when you want something that’s homey, reliably delicious, and a little bit special—now go impress someone (or just yourself) with your homemade masterpiece!