This simple cake is great any time of day. It's dreamy after dinner with a glass of red wine, and feels special with coffee in the morning. Serve it with a small scoop of ice cream, a drizzle of hazelnut oil, and a sprinkle of Maldon salt for a more dressed up dessert.
1/2 cup Dutch process cocoa
1/2 cup hot coffee
2/3 cups spelt flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
1/4 cup white sugar
2/3 cups hazelnut oil
1 teaspoon vanilla extract
Preheat your oven to 325º.
Spray a cake pan with non-stick spray and line it with parchment paper.
In a small bowl whisk together the cocoa powder and the hot coffee then set aside.
In another small bowl whisk together the spelt flour, baking soda, and salt.
In a medium bowl whisk the sugar and eggs until completely combined, then slowly add the oil as you whisk. Add the vanilla extract, then the cocoa powder-coffee mixture. Gently whisk the dry ingredients in.
Pour the batter into your cake pan and bake for about 35 minutes. Start checking at around 25 since all ovens are different. You want the cake to be completely set but not overcooked. When you insert a toothpick there should be crumbs but no batter. Allow the cake to cool before inverting it on a plate.