Chocolate Sourdough Cake

One of my favorite real food desserts is this delicious chocolate sourdough cake. Its deep, rich chocolate taste satisfies that sweet tooth, while its fermented whole wheat and cocoa breaks down most of the gluten, and those pesky anti-nutrients and frees them up to gather and eliminate free radicals from your body. Plus it develops a culture of healthy bacteria to help digest your food. Yes folks, this cake will help you digest the rest of your meal! 

This cake is also made with rapadura, instead of processed white sugar. Rapadura is the whole form of the sugar cane that has been crushed and evaporated, leaving all of its natural nutrients intact, instead of taking all of them out and processing it down to more of a chemical substance that wreaks havoc on your system. If you've never tasted it, you are in for a treat! Do yourself a favor and get some from your local health food store. You'll love its rich nutrient-full taste!

Chocolate Sourdough Cake

Sponge Ingredients

(The night or morning before)

1 C starter, active & bubbly

1 C milk

1 ¾ C whole wheat flour

1 ¼ C coconut oil melted and cooled

1 tsp sea salt

½ C cacao powder

3-4 oz. chocolate (3TB cocoa + 1 TB butter = 1 oz.)

(can combine last 2 ingredients)

Final Batter Ingredients

1 C rapadura sugar

2 tsp vanilla

2 large eggs

1 egg yolk

1 ½ tsp baking soda

½ C chocolate chips (or cacao nibs)

Directions:

Combine sponge ingredients in a large bowl, cover, and let sit on counter 6-12 hours.

 Before Rising

 After Rising

After the rising time, mix together the final batter ingredients. 

Add spoonfuls of the chocolate dough into the final batter and  mix well with a whisk or an electric mixer until smooth. 

Add in chocolate chips.

Preheat oven to 350 degrees. Pour batter into a greased 9x13 baking dish.

Bake at 350 degrees for 35 minutes, or until toothpick inserted into center comes out clean.

Top with your favorite frosting. I prefer a less sweet frosting so the sweetness of the cake can stand out, such as the one below:

Chocolate Chip Sour Cream Frosting:

1 cup semisweet chocolate chips
3/4 cup sour cream
1/2 tsp. vanilla

In a double boiler, or in a saucepan set over a pan of hot (not boiling) water, melt the chocolate chips, stirring until smooth. 
Add the sour cream and the vanilla and beat, with an electric mixer on medium speed, until smooth and creamy. Let cool just slightly - until the frosting begins to thicken. But don’t wait too long because it will quickly thicken beyond spreadability. Spread frosting evenly over cake, then chill until set.
  

If you have any left after the first day or two, put the cake in the fridge for a delicious chocolate-frosted chocolate doughnut texture. 

Enjoy!!


Printable Recipe:

Chocolate Sourdough Cake

Sponge Ingredients

(The night or morning before)

1 C starter, active & bubbly

1 C milk

1 ¾ C whole wheat flour

1 ¼ C coconut oil melted and cooled

1 tsp sea salt

½ C cacao powder

3-4 oz. chocolate (3TB cocoa + 1 TB butter = 1 oz.)

(can combine last 2 ingredients)

Final Batter Ingredients

1 C rapadura sugar

2 tsp vanilla

2 large eggs

1 egg yolk

1 ½ tsp baking soda

½ C chocolate chips (or cacao nibs)

Directions:

Combine sponge ingredients in a large bowl, cover, and let sit on counter 6-12 hours. Mix the final batter ingredients together. Add the chocolate dough to the final batter ingredients and mix well with an electric mixer or whisk. Preheat oven to 350 degrees. Pour batter into a greased 9x13 baking dish and bake at 350 degrees for 35 minutes, or until toothpick inserted into center comes out clean.

Chocolate Chip Sour Cream Frosting:

1 cup semisweet chocolate chips
3/4 cup sour cream
1/2 tsp. vanilla

In a double boiler, or in a saucepan set over a pan of hot (not boiling) water, melt the chocolate chips, stirring until smooth. 
Add the sour cream and the vanilla and beat, with an electric mixer on medium speed, until smooth and creamy. Let cool just slightly - until the frosting begins to thicken. But don’t wait too long because it will quickly thicken beyond spreadability. Spread frosting evenly over cake, then chill until set.