Chocolate Spelt Cake

Preheat Oven 350 degrees: Add tablespoon of instant coffee to the warm coffee along with the vanilla, baking soda and currants; and stir till frothy.

Combine in a medium bowl the spelt, instant coco and salt.

In a mix-master beat the butter, brown sugar and white sugar and mix until smooth.

Add the eggs and continue to mix; slowly add the coffee mixture and continue to mix.

While still mixing on low add the spelt mixture and mix.

Prepare a bundt pan with butter all around and then dust all over with the instant coco.

Bake 50 55 minutes or until tooth pick test comes out clean.

Let the cake cool a bit before trying to remove from pan.