Ah, the flavor of chocolate meeting sourdough.
I can’t imagine there is anything else quiet like it. The sourness of the sourdough is a perfect flavor combination with the chocolate. It creates a light and fluffy cake that my whole family enjoys.
I like the fact that since it’s sourdough, it’s easier to digest.
Even though my son and I have gluten tolerance issues, we can make this and enjoy a small piece without issues, as the souring process helps to break down the gluten.
Here’s the recipe for sourdough chocolate cake
For the cake:
1 cup sourdough starter
1 1/2 cups whole wheat flour, freshly milled
1 cup coconut milk
1 cup coconut oil
1 1/4 cups coconut sugar
2 tsp vanilla extract
6 squares baking chocolate, melted
1 tsp sea salt
1 1/2 tsp baking soda
Mix the starter, flour, and the milk together in a bowl, cover, and leave at a room temp for approx 6 hours.
Add eggs, sugar, oil and melted chocolate together in a bowl and mix well. Stir in salt, vanilla and baking soda. Add to the soured flour. Bake in preheated 350° oven for 30-35 minutes. Allow to cool completely before frosting.
For the Frosting:
1 cup coconut cream
1/2 cup coconut sugar
3 squares baking chocolate, melted
1 tsp vanilla
Start by mixing up the coconut creme with the melted chocolate on low, add the sugar and vanilla and mix well. Frost completely cooled cake.