Moist Chocolate Cake with Glaze and Strawberries

Ingredients

• 200 g butter
• 11 tbsp cocoa powder (strongly defatted)
• 220 g spelt whole‑grain flour
• 1 tsp Baking powder
• 160 g raw cane sugar
• Salt
• 1 Vanilla bean
• 2 Eggs
• 150 g Sour cream
• 180 g raw cane powdered sugar
• 40 g coconut oil
• 500 g fresh strawberries
• Lemon juice

Instructions

1. 1.

   Melt butter in a saucepan, stir in 7 tbsp cocoa powder and 125 ml water.

2. 2.

   Sift flour and baking powder into a bowl, mix with sugar and ½ tsp salt. Split the vanilla bean lengthwise, scrape out the seeds and add them to the mixture.

3. 3.

   Whisk cocoa butter, eggs, and sour cream thoroughly with the flour. Pour batter into a parchment‑lined springform pan and bake in a preheated oven at 180 °C (fan: 160 °C, gas: level 2–3) for 45–50 minutes; test with a skewer. Let cool.

4. 4.

   For the glaze whisk powdered sugar with 2 tbsp water. Melt coconut oil, add remaining cocoa powder and powdered sugar, mix well. Remove cake from pan and spread glaze over it.

5. 5.

   Wash strawberries (reserve some for decoration), remove stems and puree. Strain through a sieve and stir in 1 tsp lemon juice. Cut cake into pieces and serve topped with strawberry sauce and fresh strawberries.