Cocoa Yogurt Cake with Spelt flour. It’s Valentine’s day and I cannot think of anything more precious than this heart-shaped cake that I know is delicious, because I know Nicoletta and she has a lot of heart and passion, plus a way with sweets! I love the rich look of this cake. It tells me a few things, it is going to be moist and deep in flavor!
Song of the day: “My Funny Valentine” by Alfie Zappacosta.
Cocoa Yogurt Cake with Spelt flour. This is not your ordinary chocolate cake. It has a few twists. Firstly, it is done with spelt flour. Secondly, there is potato starch in the mix. Thirdly, it has a hint of cardamom and cinnamon and just a touch of vanilla. Perfect flavors and textures to dazzle a dessert for that special day of the heart!
Loreto’s writing this post??
You are probably wondering why I am writing this post. Well, after a crazy day of metro, work, and repeated public transport on the way home with the addition of a train ride, and rushing to get home to make a cake, photograph before the sun goes down, Nicoletta was wiped out and was too tired to write. Well, I told her don’t worry I will write on your behalf.
That is what partners do, look out for one another and dive in to help when the energy is running low!
A little something about Nicoletta….
I wanted to share some things about my wife and partner Nicoletta. She is a very hard worker who is very hard on herself. Succeeding at what she does with the amount of heart she puts in is of the utmost importance! Her desserts are like children to her, she nurtures them, molds them with such a warmth, dedication, and poise!
Today, exhaustion set in, and even in the heart of making this beautiful cake she was bombarded by many distractions like a contractor coming to see some work, a mom calling, and even me calling, but only once as I remembered she wanted to crank out this recipe with photos so we had something of relevance for Valentine’s day!
I hurt when she hurts and she was a bit disappointed with what she had done. However, Nicoletta usually feels she has not done well and that the cake will not be good, but 99.9 percent of the time it is amazing and eaten before she can question her ability again. I think I can safely say she puts her all into everything she does and for that I love her!
Why Spelt flour?
It is a flour that some people with gluten intolerance can actually eat without incident, it has a wonderful nutty flavor which goes well with cocoa, and finally Nicoletta absolutely loves this flour, and so it is!
The Order of Things:
- Get that oven pre-heated
- First you have to get all your ingredients ready, and at room temperature. Organization is key.
- Next, the eggs get whipped with the sugar, then adding the oil, vanilla, and yogurt slowly to keep the mix smooth and rich.
- The dry ingredients are next, starting with spelt flour followed by potato starch, cocoa, cinnamon, cardamom, and salt.
- Once the batter is ready, you need to butter and flour a cake pan. Nicoletta used a silicon mold, heart-shaped of course, so no need to butter and flour. It is from Ikea, a Christmas gift from years ago.
We are almost there!
- The batter goes into the cake mold or pan and into the oven.
- Before pulling it out, check it with a skewer or cake tester and if it comes out clean, it is done.
- Let it cool and then pop out of mold or pan.
Always the most nervous part, will it stick, could it crumble yikes……………
I can hear Nicoletta sigh as the cake comes out perfectly! Look at that border detail and the dark rich color. It looks fabulous. Nicoletta told me she wanted to make a pomegranate icing, but it didn’t work the way she wanted. So, simple it is going to be, which didn’t surprise me, as Nicoletta is not one for icings or frostings. She only likes a dusting of icing sugar on her cakes. She simply brushed the bottom of the cake with the pomegranate juice to make it shine.
I love the look of this cake. It looks so luxurious, wish I was there to taste it with a wonderful Italian espresso, however, I am still in the deep freeze of the great white North, so I will just have to share what Nicoletta told me about the taste and texture of this Cocoa Yogurt Cake with Spelt flour!
The smile on her face tells me all!
I am always nervous when I ask Nicoletta how her cakes taste. I don’t know why, it always turns out amazing, so why would this time be different. We usually talk on whatsapp, so when I asked her about the cake she smiled and said it was deliciously decadent, with a lovely crumb, and a rich, nutty, spiced flavor. She was cutting a piece for her best friend Laura. A proud recipient of a lot of Nicoletta’s baked goods.
Laura’s husband, Luca, was ranting and raving about the last cake Nicoletta made and shared with them. I think he is going to be a very happy camper tonight! Happy Valentine’s Day, you two!
This is the most beautiful Valentine’s Day cake I have ever seen! You really did a great job capturing the essence of who you are and what this cake is really about!
Thank you for being you, Amore!
Make this Valentine’s Day special and make the one you love this amazingly decadent and delicious Cocoa Yogurt Cake with Spelt flour.
P.S. I Love You Amore!!!!!!! Will you be my Valentine?
Wishing all of you out there a most memorable Valentine’s Day!
Song of the day: “My Funny Valentine” by Alfie Zappacosta.Print
Cocoa Yogurt Cake with Spelt flour, rich and decadent but also easy and quick. The use of yogurt, vegetable oil and potato starch makes it light and fluffy. The cocoa and spices add luxuriousness, the spelt flour keeps it healthier. It makes the perfect snack, breakfast cake, and delicious dessert.
- 3 eggs, organic free-range, at room temperature
- 150 g beet sugar (or any sugar you like)
- 125 g (1 container) plain yogurt, at room temperature
- 125 g vegetable oil (I used peanut oil)
- 1 tsp vanilla extract
- 100 g spelt flour
- 70 g unsweetened cocoa powder
- 90 g potato starch
- 1/2 tsp cinnamon
- pinch of cardamom
- 16 g baking powder (1 package lievito vanigliato)
- pinch of salt
- Preheat the oven to 350°F (180°C).
- In a large bowl, whip eggs and sugar at high speed with a handheld mixer for a couple of minutes, until frothy.
- Slowly add the oil, continuing to mix at medium speed.
- Add the yogurt a little at a time, then the vanilla, and mix at medium speed.
- Finally add the flour, potato starch, cocoa, baking powder, cinnamon, cardamom, and salt, previously sifted together. Stir at low speed until a smooth, lump-free mixture is obtained.
- Transfer the mixture into a 24-inch buttered and floured cake pan (I used a heart-shaped silicone mold, a little small for the batter).
- Bake your cocoa and yogurt cake in the preheated oven for about 35 minutes. Check it with a cake tester or skewer.
- Remove from the oven and let cool on a rack before unmolding.
- Then slice and enjoy!
You can dust the cake with powdered sugar, ice it, make a chocolate ganache, and accompany it with whipped cream/coconut cream and fresh fruit. I wanted to cut it in the middle and fill with jam.
It is great at breakfast, snack, or dessert.
You can use a flavored yogurt to add some flavor to the cake. Make it yours.
It keeps for 3 – 4 days at room temperature, better in a cake dome.