Einkorn Chocolate Cake

Einkorn Chocolate Cake

This recipe uses Jack Berry™ Wholegrain Einkorn Flour 1850 from the Traditional Baker’s Choice range. The flour is high in protein and fibre and rich in vitamins. The cake is easy to make, versatile and most importantly very chocolately.  You decide!!


230g Jack Berry™ Einkorn Flour 1850

225g butter

230g light brown sugar

3 eggs

1 tsp baking powder

½ tsp bicarbonate of soda

½ tsp salt

1 tsp vanilla essence/extract

50g cocoa powder

1 tsp apple cider vinegar

Chocolate Buttercream

225g butter

½ tsp vanilla essence

450g icing sugar

50g cocoa powder

1 tbsp milk

Makes 1 x 7inch sponge cake, 13 x 9inch tray bake or 20 muffins/cupcakes *


Preheat the oven to 180°C (160°C Fan assisted)/350F/Gas Mark 4.

Place the milk and vinegar in to a small bowl, stir and leave for approximately 5 minutes to combine. 

In a medium bowl, whisk together the melted butter and cocoa powder.  

Place the sugar and eggs in a large bowl and whisk for approximately 1 minute.

Stir the milk mixture in to the chocolate mixture then, add the flour (sifted) and the remaining dry ingredients (salt, baking powder and bicarbonate of soda). Stir all the ingredients together until they are well combined. 

Grease 2 x 7 inch cake tins and pour the cake mixture evenly in to the 2 tins.

Place the cake tins in to the centre of the oven and bake for approximately 30 minutes. You can check that the bake is ready by placing a cocktail stick into the center and if it comes out clean they are ready.

Remove the cakes from the tins and allow them to cool down on a wire rack. When the cakes are fully cool you can then layer the buttercream in the centre and on top if you want an extra special finish.

How to make the buttercream (see ingredients above)

Cut the butter into cubes (about 1″) and beat with an electric mixer until soft.

Add the icing sugar and cocoa powder and beat until fully combined. It is advisable to add the icing sugar a little at a time in order to stop the dry powder spilling over.

Add the vanilla extract and mix until fully combined. If the icing is too stiff and not spreadable then add the milk and mix until the mixture become more loose and easy to spread.

Spread the mixture on to the bottom layer and then join the 2 layers together, you will have icing left to spread on to the top for that extra wow factor.

If you have made a tray bake, there is enough icing to spread over the top and if you have made cupcakes you may wish to pipe the buttercream on to the top.


*  30 mins baking time for 2 x cakes and the tray bake and 20 /22 minutes baking time for muffins/cupcakes. 

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