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:
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.
Heather’s homesteading journey started in 2006, with baby steps: first, she got a few raised beds, some chickens, and rabbits. Over the years, she amassed a wealth of homesteading knowledge, knowledge that you can find in the articles of this blog.