Chocolate Spelt Cake

• 2 cups spelt
• 1/2 cup unsalted butter
• 1 cup coffee warm
• 1 tablespoon instant coffee
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 3/4 cup coco instant hot, powder
• 1/2 cup sour cream
• 1/2 cup currants or raisins

1. Preheat Oven 350 degrees:
2. Add tablespoon of instant coffee to the warm coffee along with the vanilla, baking soda and currants; and stir till frothy.
3. Combine in a medium bowl the spelt, instant coco and salt.
4. In a mix-master beat the butter, brown sugar and white sugar and mix until smooth. Add the eggs and continue to mix; slowly add the coffee mixture and continue to mix.
5. While still mixing on low add the spelt mixture and mix.
6. Prepare a bundt pan with butter all around and then dust all over with the instant coco.
7. Bake 50 - 55 minutes or until tooth pick test comes out clean.
8. Let the cake cool a bit before trying to remove from pan.

spelt, unsalted butter, coffee, coffee, vanilla, baking soda, salt, brown sugar, white sugar, eggs, coco instant, sour cream, currants

Taken from www.yummly.com/recipe/Chocolate-Spelt-Cake-1651780 (may not work)