Tuesday, May 17, 2011

Chocolate Sourdough cake

Frequently Asked Questions:

What can I use my sourdough for OTHER THAN bread?
Almost anything. Tortillas, muffins, cookies, crackers, crust and much more.

Do I have to refrigerate my starter?
No. But you do have to make sure that it is well fed. If you get into a routine of baking something everyday you can keep a live, healthy, active starter on your counter with no problems.

What if I don’t get around to making what I planned and there‘s sponge waiting on the counter? What do I do?
Feed it and do it tomorrow. That’s the joy of sourdough. So many adjustments and bendable rules.

Chocolate Cake
makes (1) 8” or 9” square or round cake pan
Adapted from gnowflings

Who doesn’t like chocolate cake? This cake is perfect for the chocolate lover who doesn’t want to sacrifice nutrition and taste. Serve this with a dollop of freshly whipped cream or make plenty for cupcakes! ~Jami

1 cup fresh-ground flour (½ wheat+½ white)
1/2 cup sourdough starter (heaping)
1/2 cup whole milk
1/2 to 3/4 Rapadura, Sucanat or other unrefined sugar
1/2 cup barely melted coconut oil, butter or tallow
1 teaspoon vanilla extract
1 egg
¼ cup + 1 TBSP cocoa powder
1/2 teaspoon sea salt
1 teaspoon baking soda
½ teaspoon cinnamon
1/2 teaspoon finely ground coffee substitute (opt)

Combine the starter, milk, and spelt flour in a mixing bowl. Stir thoroughly, cover and let rest at room temperature for 8 to 12hours, or overnight — up to 24 hours.

After soured preheat the oven to 350 degrees Fahrenheit. Generously grease an 8″ or 9″ square or circular cake pan with oil; set aside.

In a separate mixing bowl or mixer, combine the sugar, oil, vanilla, egg, and cocoa powder. Beat until well mixed. Add sourdough mixture, salt, baking soda, and coffee substitute. Beat until smooth.

Pour into prepared pan. Bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean.

Remove from oven and set on a rack to cool.

Frost when cooled. We like to whip up fresh cream sweetened with stevia for a topping. It is delicious served with fresh ripe mangos, strawberries or other sweet fruit.

If you have any questions or comments you can leave them below or visit my website @ HLeatwellbewell.com

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