Chocolate Spelt Cake

Ingredients

• 2 cups farro 
• 0.5 cup butter unsalted
• 1 cup hot-brewed coffee 
• 1 tablespoon coffee instant
• 1 tsp vanilla 
• 1 tsp baking soda 
• 0.8 tsp salt 
• 0.5 cup brown sugar 
• 0.5 cup brown sugar 
• 0.5 cup granulated sugar white
• 2  eggs 
• 0.8 cup coconut sugar hot instant
• 0.5 cup cream sour
• 0.5 cup currants 
• 0.5 cup currants 

Equipment

• bowl
• frying pan
• oven
• kugelhopf pan

Directions

1. Add tablespoon of instant coffee to the warm coffee along with the vanilla, baking soda and currants; and stir till frothy.
2. Combine in a medium bowl the spelt, instant coco and salt.
3. In a mix-master beat the butter, brown sugar and white sugar and mix until smooth.
4. 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.