Well, arriving home last night couldn’t have been any cuter.
I came home slightly grumpy after a $300+ eye doctor bill because of some crazy astigmatism that I have – making the cost of the appointment and the contact lenses about a gazillion times more expensive than that for the normal far-sighted folks.
But, as I walked into the apartment, there was laughter and wafts of baking chocolate and perhaps an essence of alcohol?
This was truly a sight for sore eyes.
My two oldest were in the kitchen baking together. Emma wanted one of Spencer’s famous (at least in our household) cakes to bring back to college. Spencer will use any excuse to make a cake, but this excuse was a good one, because he loves his big (albeit 6 inches shorter) sister.
What kind of cake for the college kids? Well, of course it has to have chocolate, and maybe a little liquor. Voila! A spelt chocolate Kahlua cake.
Tim, being the good dad and cautionary fellow he is, warned Emma not to give the cake to any of the drivers on the trek back to school. I assured Tim that when baked, the liquor is baked off and so the cake would not be truly intoxicating, except maybe for its delicious taste. Still, we got the assurance that the kids would not “eat and drive”.
Now, I was lucky to try the frosting, but the kids simply would not let me break into the cake to try it, so we will have to hear comments from the college kids way up North on how they rate it.
SPELT CHOCOLATE KAHLUA CAKE (adapted from cdkitchen.com and modified to be mostly organic, all natural, and without regular wheat)
INGREDIENTS:Kahlua Chocolate Spelt Cake
3 eggs, separated
3/4 cup organic sugar
1/2 cup butter
1 cup light brown sugar packed
2 1/4 cups organic spelt flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 cup strong cold brewed coffee
3/4 cup Kahlua
6 tablespoons butter
1 pound of sifted powdered sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons Kahlua
3 tablespoons hot coffee
DIRECTIONS:Kahlua Chocolate Spelt Cake
Butter and flour 2 9” cake pans
(it is best to put fitted parchment paper on bottom of the buttered pan)
Preheat oven 350 F.
In a medium bowl, beat egg whites till frothy; then beat in sugar until stiff peaks forms. Set aside.
In a larger bowl (or in the KitchenAid Mixer if you have one), cream butter and brown sugar until fluffy. Beat in egg yolks one at a time.
In a separate bowl, mix flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and Kahlua; blend well. Fold egg whites into batter.
Pour into prepared pans. Bake 30 to 35 minutes or until done. Cool 10 minutes. Invert on wire rack. Remove from pans. Cool before frosting.
In a large bowl, cream 6 Tbsp butter and a pound of confectioner’s sugar. Add 3 Tbsp unsweetened cocoa powder, 3 Tbsp Kahlua and 2-3 Tbsp hot coffee; beat until smooth.