Chocolate Cake #7


Fold a sheet of parchment paper across the pan to lift the cake out after it has cooled.

This version of a versatile chocolate cake base is one of our favorites, not just because of taste but also the variations in ingredients that can be made.

You can easily make it a vegan, and gluten free cake. We’ve done that using an egg substitute made with nut or rice milk. We like the egg white and old sourdough rye starter more because we often have those lying around.


Dark cocoa and dark rye sourdough starter

You could replace the sourdough starter with mascarpone cheese or cultured butter or cocoa butter. Otherwise, the only fat would come from the finely ground almonds and the unsweetened chocolate you chose to use instead of the cocoa powder. It’s all good.

The version that results from the recipe below is not at all sweet, has very little fat, but is very satisfying with something to contrast all the deep goodness of the cake. Black coffee or milk kefir or nut milk or tea all work well. As does cow’s milk. People say this cake rocks with a stout beer.

You could simply slice and serve this cake. In this case we made an orange infused maple syrup, and served it with some cinnamon infused milk kefir for a probiotic kick.

You can also use maple syrup, infused or not, to soak the cake then freeze in slices for super easy ice cream sandwiches. Or you cold coat then with a semi-sweet chocolate coating – like tempered chocolate with a little corn syrup or a little maple syrup – then eat them straight out of the freezer.


This also makes a great bread pudding with eggs, milk, butter, sugar and sour cherries.


Ingredients
  • 112 grams or 1 cup fine almond flour
  • 55 grams unsweetened dark cocoa powder
  • 278 grams old sourdough starter
  • 55 g or 1/4 cup unrefined, organic sugar
  • 6 egg whites
  • 110 grams or 1/2 cup mirin (honey or rice syrup work as well)
  • 1 TB baking powder
  • 1 tsp baking soda
  • 1 TB chocolate extract

Directions
  • Preheat your oven to 350F
  • Grease a 9 by 5 inches pan. Line with parchment paper to lift out.
  • In a large bowl, whip cocoa, sourdough starter and mirin
  • Whisk the eggs whites and the sugar side to side until peaks form.
  • Add the blended almond flour, baking soda and baking powder.
  • Add the sourdough, cocoa and mirin mix to the batter until blended. 
  • Pour into prepared pan
  • Bake for 45 minutes or 190F

Serving suggestion

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