There’s more to sourdough than simply the ability to “rise” your dough to make bread. Part of the sourdough fermentation process is the breaking down of the antinutrients within wholegrains, these are the things that bind to minerals and impede absorption in our bodies. Soaking the flour with some sourdough starter for a few hours before baking will mean you have wholegrain, sourdough goodness in a sweet, chocolatey, moist slice of cake. The cake doesn’t taste “sour” at all, so don’t be afraid! This is a fab way to use up some starter if you don’t bake bread every day. Pictured here with my kefir icecream, it’s a match made in heaven. My kids and hubby have absolutely adored having the many trials of this cake for afternoon tea!
200g sourdough starter
250g wholemeal flour
250g butter, room temp
3/4 cup cacao powder (60g)
1 1/2 cups rapadura (or I used 3/4 cup plus 1/2tsp stevia leaf powder)
1tsp vanilla powder
1/5tsp bicarb soda
In a medium bowl, combine the starter, flour and milk roughly with a wooden spoon. Set aside in a warm spot for a few hours (4-8hours). After soaking time, preheat oven to 160 degrees. With a stand mixer, cream together butter, cacao, sugar, vanilla, bicarb and salt, until light and fluffy and sugar has incorporated. Add in one egg at a time while mixing on medium speed. Mixture will look something like this, all mousse-y and delicious:
Now beat together the soaked flour mixture into the butter/egg mixture. Mix on medium speed for 2 minutes. Pour into a greased cake pan and bake for roughly 50-60 minutes until a skewer inserted into the middle comes out clean. Let cool for 10-20 minutes before flipping out and cooling on a wire rack.