Einkorn Chocolate Cake

• Vegetarian

• Baking & Spices

  • 2 tsp Baking soda, aluminum-free
  • 2 cups Cane sugar
  • 26 tbsp Cocoa powder
  • 3 cups Einkorn flour
  • 3 1/2 cups Powdered sugar, organic
  • 1 tsp Sea salt
  • 3 tsp Vanilla, homemade

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

• Dairy

  • 1 3/4 cups Butter, salted

• Liquids

  • 2 1/2 cups Water

Found on amodernhomestead.com

Description

Ingredients

• 3 cups Einkorn flour
• 2 cups cane sugar
• 1 tsp sea salt
• 6 Tbs cocoa powder
• 2 tsp aluminum-free baking soda
• 1 1/2 cups salted butter, melted
• 2 tsp homemade vanilla extract
• 2 cups room temperature water
• 2 Tbs apple cider vinegar
• 3 1/2 cups organic powdered sugar (I used the kind that doesnt have cornstarch)
• 1 1/4 cup cocoa powder
• 1/4 cup salted butter
• 1 tsp homemade vanilla extract
• 1/2 cup water

Directions

• Preheat oven to 375 degrees and grease and flour two 9 inch round cake pans. In a large mixing bowl, combine flour, sugar, salt, cocoa powder, and baking soda, stirring to mix well. Add melted butter, vanilla, and lukewarm water. Mix until well combined. Add apple cider vinegar, stirring well to make sure there are no lumps in the batter. Pour batter into cake pans and bake at 375 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean.
• Combine powdered sugar and cocoa powder in a large mixing bowl. Add vanilla extract and butter. Gradually add water, stirring well to combine until icing reaches the right consistency for spreading.
• Allow cake layers to cook completely before removing from the pans. Stack one on top of the other (I didnt add an icing layer between the two cakes, but you definitely could... I just forgot!). Pour the icing on top and spread as normal. If the icing has set up a bit before you get it on the cake, just stir well and it will be fine!