Sunday, August 29, 2010

Chocolate Sourdough Cake

I've mentioned before that I'm taking the GNOWFGLINS Sourdough E-Course, but I haven't posted anything yet that I've made as a result of the e-course. I made this chocolate sourdough cake before we left for vacation. The recipes for the e-course that week included this chocolate cake and also a spice cake. I'm planning to make the spice cake very soon and I think this will be my go-to chocolate cake recipe from now on. This is SO good! Its so moist and flavorful and just delicious! I ended up making the cream/yogurt cheese frosting rather than the chocolate coconut cream frosting because I was having trouble finding coconut butter. I'll have to order some and try it again with the chocolate frosting. But it was very tasty with the cream/yogurt cheese frosting!

Chocolate Sourdough Cake

7/8 cup fresh-ground spelt flour (if using flour that is not freshly ground (meaning it is ground that day), use only 3/4 cup... and you can substitute whole wheat pastry flour for the spelt... which is what I did)
1/2 cup sourdough starter
1/2 cup whole milk
1/2 to 3/4 Rapadura, Sucanat or other unrefined sugar
1/2 cup barely melted coconut oil
1 teaspoon vanilla extract
1 egg
3/8 cup cocoa powder, preferably not Dutch process
1/2 teaspoon sea salt
3/4 teaspoon baking soda
1/2 teaspoon finely ground teeccino (or espresso powder)

Combine the starter, milk, and spelt (or whole wheat pastry) flour in a mixing bowl. Cover and let rest at room temperature for 8 to 12 hours, or overnight -- even 24 hours. (Mine soaked for about 13 hours)

Preheat the oven to 350 degrees Fahrenheit. Grease (1) 8″ or 9″ square or circular cake pan with coconut oil and set aside.

In a separate mixing bowl, combine the Rapadura, coconut oil, vanilla, egg, and cocoa powder. Beat. Add sourdough mixture, salt, baking soda, and Teeccino. Beat until smooth. Pour into prepared pan. Bake for 25 to 35 minutes, until a toothpick inserted in the center comes out cleanly. Remove from oven and set on a rack to cool.

Frost when cool, although this cake is wonderful even without frosting! Store leftovers in the refrigerator.

Probiotic Cream/Yogurt Cheese Frosting

1-1/2 cup soft yogurt cheese (or cream cheese if you don't have the yogurt cheese)
1 teaspoon pure vanilla extract
3 tablespoons maple syrup or raw honey

Combine yogurt cheese, vanilla, and maple syrup (or honey) in a bowl. Stir to combine. Taste and adjust sweetener. or add milk to thin if the cheese was on the dry side. Put in the refrigerator until the cake is cool and ready to frost.


The Voogts said...

I've been wanting to try this. Looks great! Sounds like there isn't actually much sd in it. But better than nothing :) Maybe if I need to make some kind of "celebration cake" ;)

Sara said...

All the flour is soaked, though. May not have much starter in it, but the starter is only used for yeast, really. The soaking is what makes it so digestible and sour tasting.