Name: Chocolate Espresso Spelt Cake
Cook time: 20 min
Total time: 1 1/4 hr
Yield: Makes 8 servings
Ingredients: 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for pan; 3/4 cup unsweetened Dutch-process cocoa powder plus additional for dusting pan and cake; 1 cup boiling-hot water; 1 1/2 tablespoons instant-espresso powder; 1 1/2 teaspoons vanilla; 1 teaspoon baking soda; 1/2 lb Medjool dates (12 to 14), pitted and coarsely chopped (1 1/2 cups); 2 cups spelt flour; 2 teaspoons baking powder; 3/4 teaspoon salt; 1 cup packed dark brown sugar; 2 large eggs; Accompaniment: lightly sweetened whipped cream; a 9-inch springform pan

A single slice of a dark onelayer chocolate cake with whipped cream on the side.

Photo by Romulo Yanes

This cake is the little black dress of fiber — velvety and sophisticated. Medjool dates lend it an unbelievably unctuous texture. When measuring spelt flour, be sure to spoon it into the measuring cup and level it off to prevent packing it down; this will keep the cake light.

Recipe notes

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