Sourdough Double Chocolate Cake
Double Chocolate Sourdough Cake
I love baking sourdough bread and finding creative ways to use the starter discard in cakes and desserts ! When it comes to sourdough cakes, ive noticed there are usually two types or sourdough recipes- those that include some discard and have no fermenting time, and those that include discard and are left to ferment overnight or for at least 12 hours. The advantage of properly fermenting the grains makes the cake easier for the body to digest. This double chocolate sourdough cake is made with nourishing animal foods including whole milk, eggs and butter and is seed oil free!
Because this recipe requires fermentation time, the recipe is divided into two parts- the night before baking and the day of baking.
Ingredients for the cake
- 2 cups of white organic flour
- 1/2 cup organic coconut oil
- 1/2 cup sourdough starter
- 2 pasture raised eggs
- 1 cup water
- 1 Cup organic whole milk
- 2 cups organic Rapadura sugar
- 1 teaspoon organic salt
- 3/4 cup cacao powder
- 2 teaspoons vanilla extract
- 2 Teaspoons baking soda
The night before baking
1. In a large mixing bowl, combine sourdough starter, flour coconut oil and water. Mix well until properly combined to a smooth mixture. Cover with a damp tea towel and sit on the kitchen bench for 12-24 hours/ overnight.
The day of baking
1. Combine the rapadura sugar and salt in a large mixing bowl. Add in the eggs, vanilla, cacao powder and milk. Then, combine this mixture with the sourdough mixture in the large mixing bowl, incorporate until the batter is smooth.
2. Preheat oven to 180 Celsius/ 350 Fahrenheit
3. Prepare 2x 20cm/4 inch cake tins. Grease base and sides with butter.
4. Divide cake batter evenly between the two cake tins.
5. Bake for around 30 minutes or until a skewer comes out clean.
6. Remove from oven and let cool for 15 minutes before removing from cake tin. Allow cake to completely cook before frosting and combining layers.
Ingredients for the Frosting
- 1 cup organic softened butter (can be salted or unsalted, depending on your preference)
- 1/2 cacao powder, sifted
- 3 cups powdered rapadura sugar (i powdered mine in a coffee grinder of blender)
- 1 teaspoon vanilla extract
- 3-4 tablespoons organic whole milk
1. Whip the softened butter and cacao together in a large bowl until it reaches a smooth consistency. Slowly add in powdered sugar and sugar. Slowly pour in milk until desired consistency is reached. If frosting is too thick, add in more milk. If frosting is too thin, add in extra powdered sugar.
2. Begin to ice the cake, starting with the base layer of cake. Use Frosting to cover the entire surface and sides of the cake. Use a spatula to smooth out the finish. Then placed the second layer of cake on top of the first. Now use the frosting to cover the top of the cake and the rest of the sides. Smooth the frosting out with a spatula. The cake can then be placed in the fridge for at least an hour to set the frosting.