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Sourdough Mocha Cake

Anne-Marie B's picture
Anne-Marie B

Sourdough Mocha Cake

Instead of discarding some when I feed my rye starter, I have been experimenting with cakes and baking. I found this recipe on the internet but used a cup  of leftover sprouted grain whole wheat flour instead of cake flour. Before it went into the oven, I thought there was not nearly enough batter to make a decent sized cake. But it must have quadrupled in volume and came right up to the rim by the time it finished baking. It is moist and surprisingly light. I think I have just discovered my favourite chocolate cake.

Comments

AbeNW11's picture
AbeNW11 (not verified)

What's the recipe?

Anne-Marie B's picture
Anne-Marie B

I found the recipe here:

http://traceysculinaryadventures.com/2012/04/sourdough-chocolate-bundt-cake.html

(Note: I made only half the recipe because my ring pan is quite small. I also reduced the sugar, added only a 1/2 Cup, but added the difference in dark choc chips instead.)

AbeNW11's picture
AbeNW11 (not verified)

Can't beat a good chocolate cake.

dabrownman's picture
dabrownman

I've done lots of things with sourdough, most of them legal, but never got into cakes.  Thanks for the link. Sprouted flour too!  Very cutting endge for sure. Well done and happy baking .  Now off to the link

'a naked bundt is sad':-)

PalwithnoovenP's picture
PalwithnoovenP

I have nothing more to say! Gorgeous!

Edo Bread's picture
Edo Bread

Really nice  - sourdough just makes everything a little better :)