Well it may not be guiltless chocolate cake, but it's certainly less guilty than some of the cake recipes I've previously posted...
This cake uses coconut oil (best) but if you don't have any, butter is still much better for you than olive oil.
I also used stoneground whole meal flour, which is better nutritionally, but has quite a different texture to white flour. The subtle coconut flavour makes the texture totally acceptable though.
You need a bit of time to make this cake, but if you've been using sourdough anyway, you've probably become accustomed to this by now.
So, here it is:
1 cup sourdough starter
3/4 cup (preferably raw) milk
1/2 cup (raw) cream
2 cups Stoneground wholemeal Flour
1 1/2 cups granulated sugar
1 cup coconut oil
2 teaspoons vanilla extract
1 teaspoon salt
2 teaspoons baking soda
3/4 cup unsweetened baking cocoa
2 large eggs + 1 yolk (freeze the white)
Mix together the starter, milk, cream and flour, then cover and leave in a warm place for 2-3 hours.
Preheat the oven to 180c
Cream together the oil, vanilla, cocoa, salt, eggs and sugar.
Mix in the baking soda then pour into the starter mixture and blend together until smooth.
Pour into a greased baking tin.
Bake for about 35 minutes, or until a skewer inserted comes out clean.
I covered ours in ganache, but I'm told espresso frosting is also fantastic (think buttercream with a shot of espresso)
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