Chocolate Cake

 
2 cups fresh integral spelt flour
1 cup buttermilk 
1 cup spent leaven

1 1/2 cup honey (or date puree: soak dried medjool dates in warm water, drain then puree in Vitamix)

1 1/2 cup butter, very soft
2 teaspoons vanilla (or 1 vanilla bean pod's seeds)

1 teaspoon salt
1/2 cup cocoa powder
6 oz dark chocolate, melted & cooled
2 eggs

1 teaspoon baking soda

Ferment flour in buttermilk & leaven. Soften butter while flour is fermenting.

After 7-10 hours, begin by melting the chocolate so it can be cooling.

With a whisk attachment in a stand mixer, beat butter and honey (or date puree) until fluffy, then add vanilla, salt, chocolate & cocoa powder while mixing. Add eggs, one at a time, beating well. Scoop by scoop, add fermented dough, beating as you add. Once all is incorporated, add baking soda and mix in. Allow to rest and neutralize sour acids. Preheat oven to 350℉. Prepare cast iron bundt pan with butter and a light dusting of oat flour, sifted through a hand strainer to reduce bran pieces and lighten the application. Stir down the batter once more, then pour or scoop into the prepared cake pan. Bake for 55-60 minutes, until tester inserted no longer carries batter. 

Cupcakes take about 20-24 min, two 9” layer cakes take about 30 min.

Top with Italian buttercream made with maple, chocolate ganache or this frosting:

1 1/2 cup very soft butter

1/2 cup honey

1/4 cup maple syrup

1 1/2 teaspoon vanilla

2/3 cup cocoa powder

1/3 cup collagen powder