Chocolate Cherry Cake with Marsala Cream

Chocolate Cherry Cake with Marsala Cream | ZoeBakes | Photo by Zoë François

There has been lots of conversation about grains recently. Many opinions and theories and personal stories about whether or not they should be eaten, and if so, which ones, and by whom. One of the voices I trust the most on the topic is Maria Speck. She is endlessly thoughtful and has meticulously researched the subject. You will see both a passionate and intellectual pursuit of delicious grain filled recipes in her latest book “simply ancient grains.” A few years ago I would have warned you that some of these grains are a bit challenging to find, but thanks to folks like Maria, these grains can be found in most grocery stores and easily had online.

Instead of summarizing Maria’s words on the subject of grains, I invite you not only to take a look at her beautiful book, but also to read the words she recently wrote in the Washington Post on the importance of grains.

Simply Ancient Grains Cookbook by Maria Speck | ZoeBakes | Photo by Zoë François

As I flipped through Maria’s book I was struck by this photograph by Erin Kunkel. I just knew this was the recipe I’d start with. The chocolate cherry cake looked absolutely perfect baked in a loaf pan, but I wanted a slightly more festive presentation, so I took Maria’s exact recipe, but just baked it in cake pans instead. Your friends and family will never know that this chocolate cherry cake is made with whole grain Kamut flour (more about that in a minute), they’ll just know it is chocolatey and delicious.

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