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Chocolate Sourdough Cake

Delicious! Rich, chocolate-y, and sourdough to boot!

Check out our Sourdough eCourse and eBook for more sourdough recipes!



Course Dessert
Author Wardee Harmon

Ingredients

Soaking Stage

Baking Stage

Instructions

Soaking Stage

  1. Combine the fed starter, milk, and spelt flour in a mixing bowl.
  2. Cover and let rest at room temperature for 8 hours.
  3. If not ready to bake the cake, transfer this mixture to the refrigerator until ready to finish the cake, but allow it to come back to room temperature before proceeding.

Baking Stage

  1. Preheat the oven to 350 degrees Fahrenheit. Grease (1) 9- x 13-inch cake pan or (2) 8- x 9-inch square or circular cake pans with coconut oil and set aside.
  2. In a separate mixing bowl, combine the evaporated cane juice, coconut oil, vanilla, salt, baking soda, cocoa powder, and Teeccino.
  3. Beat.
  4. Add the eggs and beat well.
  5. Combine the sourdough mixture with the chocolate mixture.
  6. Mix gently until smooth.
  7. Pour into prepared pan(s).
  8. Bake for 30 to 45 minutes, until a toothpick inserted in the center comes out cleanly.
  9. Remove from oven and set on a rack to cool.
  10. Once cool, if cakes are in square or circle pans, tip them out onto a platter.
  11. Spread frosting (see recipe below) between layers and on top.

  12. If cake is in 1 rectangular pan, spread frosting on top.
  13. Serve!

Recipe Notes

Chocolate Frosting

3/4 cup coconut cream (cream part of whole coconut milk)
1/4 cup raw honey
1/4 cocoa powder
1 teaspoon vanilla extract
Combine all frosting ingredients in a blender or food processor.
Blend until smooth.
Chill.
Let come to room temperature before frosting a cake.

 

Other frosting choices: basic chocolate coconut creamcream cheese frosting, or chocolate buttercream frosting.