top of page

Kamut Chocolate Blackout Cake

My husband said this is one of the best cakes that I have ever made. I don't disagree. If you watched my instagram stories, you saw me make this cake twice in a week. It is so soft and fluffy. It is not dense at all for a fresh milled whole grain cake. In fact, I dont think anyone would know it was whole grain. This cake is amazing and I am sure you will make it more than once.

I do have some notes. So for the milk two bags of milk chocolate chips. I like the Guittard milk chocolate chips, and it's at HEB and Sprouts. My second pick would be Ghiradelli milk chocolate chips. Also I think it's a good idea to start the chocolate ganache before you make the cake. So melt the chocoalte and cream, cover it, and have it cooling in the fridge or freezer while you focus on the cake.

If you want to buy kamut locally, I get mine here,

I know you will love this recipe so much! I cant wait for yall to try it!


Kamut Chocolate Blackout Cake with Milk Chocolate Ganache

serves 8


2/3 cup unmilled Kamut grain

1 cup sucanat

1/2 cup cocoa/cacoa powder

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs

1 cup milk

3/4 cup full fat vanilla yogurt

1 tbsp vanilla bean paste

1/4 cup melted coconut oil

1/2 cup melted milk chocolate

Whipped Chocolate Ganache

275 grams milk chocolate

137 grams heavy cream


Preheat the oven to 350 degrees.

Mill the grain on the finest setting. Add all the flour and all the dry ingredients into a medium bowl. Add all the cold wet ingredients to the dry ingredients and mix. Melt the chocolate and coconut oil together. Make sure the chocolate is completely smooth. Slowly pour the melted chocolate and coconut oil into the cake batter and stir while pouring. Once it is well incorportated, pour the cake batter into a 9 inch cake pan. I use this one and I never have to grease it. It will pop straight out without sticking. If you dont have this pan, make sure to grease and flour the pan for an easy release.

Bake 30-35 minutes.

Let the cake cool about 10 minutes and use a plastic or soft spatula to loosen the cake from the sides. Flip the cake out of the pan on a cake board and let it completely cool. This can be 20 minutes or an hour, depending on the temperature of your house. Once the cake is cooled, use a serated knife and cut the cake in half to make it a two layer cake. Place the top layer to the side, and put the bottom layer on your cake stand.

Take about 1/3 of the icing and spread on the top of the bottom layer of your cake. Put the top layer on, and put 1/3 of the icing on the top layer and spread it out. use the other 1/3 to ice the sides.

Whipped Chocolate Ganache:

Melt the chocolate and heavy cream together stir until completely smooth. Place palstic wrap on top of the ganache but make the plastic touch the ganache to prevent it forming a film. Let it cool for 2 hours in the refridgerator OR 20 minutes in the freezer and 20 minutes in the refridgerator. Once it is cold, it will be very firm. Scrape it into a stand mixer bowl with whisk attachment or use a hand mixer. Whip until fluffy and it changes to a light color.




Recent Posts

See All


bottom of page