Sourdough Chocolate Cake
Although I’m not a baker at heart, I LOVE to decorate cakes (my cake gallery)! This recipe makes enough batter to fill one 9″ round 2″ high. Double the recipe to make a beautiful layered cake! P.S. I’m working on a naturally sweetened buttercream icing perfect for any birthday or wedding cake!
- 1 cup sourdough starter (make sure it’s been fed and past the bubbly stage)
- 1 cup raw/whole milk
- 8 1/2 oz, whole wheat pastry flour (I used freshly ground soft white berries)
- 1 cup raw honey
- 1 cup coconut oil
- 2 tsp pure vanilla extract
- 1 tsp celtic sea salt
- 1 1/2 tsp baking soda
- 2 1/4 oz cocoa powder (not dutch process)
- 2 farm fresh eggs
|In this image you can see from the green line pointed out above, how much the batter rose in 8 hours.|
- Mix the starter, milk, and flour in a large bowl. Let it sit overnight for a minimum of 8 hours. (My first cake soaked for 18 hours which ended up being to tart for my families liking. 8 hours was perfect.)
- In a separate bowl or stand mixer on medium speed, beat together the honey, oil, vanilla, salt, baking soda and cocoa.
- Add the eggs one at a time beating after each addition.
- Combine the flour mixture with the chocolate mixture and mix through until smooth.
- Pour the batter into an oiled and floured 9″ round or 9″ x 13″ pan.
- Bake the cake for 30-40 minutes at 350F or until a toothpick inserted into the middle of the cake comes out clean.
- If turning the cake out onto a platter, remove the cake and let cool for 10 minutes. Immediately turn onto a wired rack to cool.
Naturally Sweetened Chocolate Buttercream Icing
- 1 cup unsweetened, softened butter
- 4 tablespoons cocoa powder
- 1/2 cup real maple syrup
- 1 teaspoon pure vanilla extract
- 2-4 tablespoons raw milk, to thin to desired consistency
- Blend all ingredients by hand or mixer until smooth and to your desired consistency.