Simple Sourdough Chocolate Cake

Sourdough is my method of choice when it comes to preparing grains. I had no idea how versatile sourdough could be until I took the Gnowfglins Sourdough eCourse, and opened up a whole new world of possibilities!

Since then, I’ve used sourdough to make everything from the typical bread, biscuits, and pancakes, to treats like pie crust, cake, donuts, and cookies, and even batter for frying onion rings, okra, and fish!

Here are a couple of our favorite sweet treats made with sourdough:

• Sourdough Oatmeal Chocolate Chip Cookies
• Sourdough Pumpkin Chocolate Chip Muffins

(Anyone else sensing a theme here? 😉 )

Just as I prefer sourdough for my method, I prefer spelt for my grain. Spelt has a long and fascinating history, numerous advantages over conventional wheat, and is still an affordable option.

This delicious sourdough chocolate cake brings them both together in what has become one of our family’s favorite treats! I learned to make it in the Gnowfglins eCourse, and it’s become a staple dessert in our house. Moist and tender, the optional teeccino, an herbal coffee alternative, adds a wonderful depth of flavor, and topped with my super simple, honey-sweetened cream cheese frosting, it’s hard to beat!

Simple Sourdough Chocolate Cake

 

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Ingredients

• 1¾ cup fresh-ground spelt flour or pastry flour
• 1 cup sourdough starter
• 1 cup whole milk
• 1 to 1½ cups sucanat
• 1 cup softened coconut oil
• 2 teaspoon vanilla extract
• 2 egg
• ¾ cup cocoa powder
• 1 teaspoon sea salt
• 1½ teaspoon baking soda
• 1 teaspoon teeccino (optional)

Instructions

1. Combine the starter, milk, and flour in a medium-sized mixing bowl. Cover and allow to soak at room temperature for 8 to 12 hours or longer.
2. Preheat the oven to 350 degrees Fahrenheit and grease a 9x13 cake pan.
3. In a large mixing bowl, combine the sucanat, coconut oil, vanilla, egg, and cocoa powder, beating until smooth.
4. Incorporate the sourdough mixture in.
5. Add the salt, baking soda, and teeccino and beat until smooth.
6. Pour into prepared pan. Bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean.
7. After cooling, frost the cake in the pan, or remove and frost as desired.

Notes

Leftovers do best when refrigerated, though I personally think the cake tastes best at room temperature, or better yet, still warm out of the oven!

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The original recipe is in the Gnowfglins Sourdough eBook and eCourse, and a variation can be found on the website.

Enjoy!