Am I ever enjoying the GNOWFGLINS sourdough e-course. I never really thought I would come this far with sourdough and actually start to enjoy it. With my busy schedule, I am really in awe that sourdough really isn’t labor intensive. It just takes a little bit of planning and working into your schedule. But so far, it’s been a breeze. I fed my starter twice a day for three weeks and I now keep it in my fridge and make sure to feed it once a week. I’ve also been trying to use it once a week, (mostly in pancakes) in order to keep it strong and active. It’s so much fun watching fermentation happen right in front of your eyes. To see the bubbles immediately fizz and take action after feeding it flour and water is exciting. Live bacteria that’s working for our nutritional benefit.A few weeks ago, Wardeh posted her recipe for sourdough chocolate cake. Seeing the picture alone made me jump at the opportunity to feed my starter and begin the process of making my family a nourishing dessert. This cake couldn’t be easier to make. I’ve already made this cake twice in order to change up the ingredients a bit to my families liking. It’s a combination of Wardeh’s and King Arthur’s recipe. Now please remember, I am not claiming to be a baker. I can follow directions for baked goods but when it comes to the scientific realm that mighty bakers encompass, well… that’s just not me. Make sure to check out the GNOWFGLINS pay what you can ecourse on sourdough 😉
Sourdough Chocolate Cake
Although I’m not a baker at heart, I LOVE to decorate cakes (my cake gallery)! This recipe makes enough batter to fill one 9″ round 2″ high. Double the recipe to make a beautiful layered cake! P.S. I’m working on a naturally sweetened buttercream icing perfect for any birthday or wedding cake!
Ingredients:
- 1 cup sourdough starter (make sure it’s been fed and past the bubbly stage)
- 1 cup raw/whole milk
- 8 1/2 oz, whole wheat pastry flour (I used freshly ground soft white berries)
- 1 cup raw honey
- 1 cup coconut oil
- 2 tsp pure vanilla extract
- 1 tsp celtic sea salt
- 1 1/2 tsp baking soda
- 2 1/4 oz cocoa powder (not dutch process)
- 2 farm fresh eggs
Method:
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| In this image you can see from the green line pointed out above, how much the batter rose in 8 hours. |
- Mix the starter, milk, and flour in a large bowl. Let it sit overnight for a minimum of 8 hours. (My first cake soaked for 18 hours which ended up being to tart for my families liking. 8 hours was perfect.)
- In a separate bowl or stand mixer on medium speed, beat together the honey, oil, vanilla, salt, baking soda and cocoa.
- Add the eggs one at a time beating after each addition.
- Combine the flour mixture with the chocolate mixture and mix through until smooth.
- Pour the batter into an oiled and floured 9″ round or 9″ x 13″ pan.
- Bake the cake for 30-40 minutes at 350F or until a toothpick inserted into the middle of the cake comes out clean.
- If turning the cake out onto a platter, remove the cake and let cool for 10 minutes. Immediately turn onto a wired rack to cool.
Naturally Sweetened Chocolate Buttercream Icing
Wardeh had an amazing recipe for chocolate icing. The only difference that I did was use real butter instead of coconut butter. An amazingly sweet, easy and delicious topping. This recipe makes enough to cover one 9″ round.
Ingredients:
- 1 cup unsweetened, softened butter
- 4 tablespoons cocoa powder
- 1/2 cup real maple syrup
- 1 teaspoon pure vanilla extract
- 2-4 tablespoons raw milk, to thin to desired consistency
Method:
- Blend all ingredients by hand or mixer until smooth and to your desired consistency.
Hey you!
I have had so much difficulty with starters. I love sour dough bread and pancakes..so on and so on.
Any advice or recipes or tips would be much appreciated!
This look to die for!!!!!!
You see! You've joined the sourdough bunch of crazy people who treat their sourdoughs like they were pets, haha. I brought some German sourdough from my vacation trip, I'm eager to try it. In Germany you could find sourdough dried and liquid too in almost any supermarket…
Wow, Diana! Your cake is really beautiful and delicious looking. I've been meaning to do a sour dough starter. I'm now putting it on my list of things to do this week…
Thanks, Stella
Me has sorprendido que hagas un pastel masa de Soudourgh, tengo que intentarlo. Saludos
Simply mouth watering.
Such a unique cake with sourdough – it sounds amazingly delicious!
yum, this cake is wonderful! i'll have to try this recipe one weekend soon.
That looks amazing! I have always been intimidated by sourdough, so I will have to check out GNOWFGLINS tutorials. Thanks for the encouragement.
Very interesting. I have a perfect chocolate cake recipe, but I have to admit I'm a sucker for wanting to try out the new thing on the block. Your cake looks amzing, and from what you say, this might be my new adventure. THanks for the post
Sourdough chocolate cake? My mind is spinning!
Diana, this looks so sweet and inviting! Raw honey rocks!
This cake looks amazing! I've been searching for a good sourdough cake recipe for a long time. I'm going to give this one a try!
Beautiful cake! I've thought about making my own starter dough but I've always been a little nervous about it. Your results are inspiring me!
My experience with sourdough doughnuts tells me that i am going to enjoy this!! Thanx!!
I had no idea you could make a cake from sourdough. The chocolate lover in me is drooling!
Submitting a duplicate because I entered my URL wrong — too fast typing! 🙂
It turned out so beautiful, Diana! Congratulations on making Food Buzz Top 10 with it. I couldn't be more happy.
Thanks for the links to the Sourdough eCourse. I am overjoyed to work with you!
This looks so delicious!! I can't wait to try it. I'm also drooling. Congratulations on making Food Buzz Top 10!
What a delicious chocolate cake, I like so much that recipe, it would be good to add strawberry cream or a strawberry cake to mix flavor and taste. cheap viagra viagra
This recipe was great, I really enjoyed it… my only complaint is that it never gives a cooking temperature! I guessed 350, but we had to cook it a lot longer than 40 mins, so I guess next time I’ll go 400.
Oh my Cheryn, I can’t believe I didn’t put a baking temp! So sorry about that but glad it turned out well, nonetheless 😉