I made this sourdough chocolate cake when it was just the two of us stuck at home. It lasted the entire week which was great for our waistlines!

Head straight on to the Recipe For ♥ Sourdough Chocolate Cake ♥
When I started blogging in 2009 I posted a recipe every single morning during the week. It was a recipe of what we had for dinner the night before. And for an entire year we did not eat the same meal twice. But eventually I realized that this was not sustainable. I don’t always feel like cooking something new and exciting after a day at work. And I cannot do this while we are away from home either. When I moved to WordPress.com I changed a lot of things. One of them was posting two recipes per week. And the other was scheduling my posts in advance. I now dedicate my weekends to creating recipes. And I do not stress if they don’t work out. As long as I have posts scheduled and recipes ready to go, I feel good.
Today’s inspirational recipe from Lavender and Lime ♥ Sourdough Chocolate Cake ♥ #LavenderAndLime Share on X
There have been times when I am only a few days ahead. And times when I have nothing to post on a Wednesday. That is the day of the week that I share a non recipe post. It can be a restaurant review, or an interview or one of my regular in my kitchen posts. During hard lockdown I spent every day in my kitchen. I tested at least one recipe per day. Some were failures, and others a great success. And by the time the end of June rolled around I had enough recipes to see me through to 2021. But at the same time, I had nothing ready for my midweek ramblings. And so, until we can eat out and travel you will more often than not see recipes three times a week from me. Do you have recipes ready to be shared well in advance?
Click on the links for conversions and notes.
Sourdough Chocolate Cake
Ingredients
- 250 g active sourdough starter
- 150 mls water
- 35 mls cold espresso (I used a flavoured one)
- 285 g flour
- 105 g cocoa powder
- 7.5 mls bicarbonate of soda
- 5 mls fine salt
- 2 eggs, lightly beaten
- 120 mls date syrup *
- 120 mls maple syrup
- 120 mls melted coconut oil
Method
- Place the starter, water, espresso and flour into a large bowl
- Mix to combine, cover and leave for 6 hours
- Preheat the oven to 180° Celsius
- Place the cocoa powder, bicarbonate of soda and salt into a mixing bowl and whisk to combine
- Place the eggs, syrup and coconut oil into a jug and whisk to combine
- Tip the cocoa powder into the eggs and whisk to combine
- Add this to the starter and stir until completely combined
- Pour into a lined, 22cm square tin and place into the oven
- Bake for 55 minutes then remove from the oven
- Leave to cool in the tin before turning out
Notes
Inspiration published on Lavender and Lime August 3:
-
- 2018 – Chocolate Tiffin
- 2016 – July 2016 Showcasing In My Kitchen
- 2015 – Chocolate Soufflés
- 2012 – Ambrosia Custard
- 2011 – Chilli
To a life well lived in 2020!
I love sourdough recipes, and this is a new one to try!
This cake is sooo good!
A whole year without the same dinner – that is impressive. And so is this cake!
It was hard work, creating a new dish every night 🙂
I think I need the expresso in this cake to get me going today Tandy! And I guess I didn’t realize you were blogging since 2009! That’s awesome!
I need coffee every day to get me going 😉
That cake looks good and I’m thankful that you shared the recipe. Have an enjoyable week.
Thank you – may your week be amazing as well 🙂
It’s a bit different nowadays because I used to do reviews and travel but now don’t want to do reviews because I’m not eating out as much because of COVID but creating recipes takes so much longer to do! Just when I think I have enough I realise I don’t…
I am enjoying your ‘best 5’ that has replaced your reviews 🙂
This looks like a very nice cake, Tandy. I never prepare any of my posts in advance. I am a real fly by the seat of my pants blogger.
I used to do that, but with work and travel it is no longer possible 🙂
Coffe, date, maple, coconut.. what interesting flavours to mix with chocolate.. 😉
just thinking about the flavour combination makes me want a slice 😉
That looks like a great cake recipe! While I do vary what we eat, I don’t really use recipes other than for baked goods — I just put things together like a salad or pasta or rarely roast or grilled meat. And these days, my husband does the baking, at least for bread. So I’m not really posting recipes on my blog for the time being. Thus I have a very different kind of blog.
be well… mae at maefood.blogspot.com
I love the direction your blog has taken – and all of Len’s amazing bread bakes 🙂
this sounds delicious! i’ve been trying to ferment dosa batter unsuccessfully so i’m not feeling optimistic about making a sourdough starter, but this cake sounds so good that i might have to try (:
It is quite easy, if you are patient 🙂
Tandy this cake looks lovely and I always have too much active starter so would like to give this a try. What size cake tin did you use and how many people would it feed for dessert? Also I a m interested in changing over to WordPress since you mention it. How much does it cost a year? Also no booze, sounds awful. Take care Pauline x
Hi, it is a 22cm square tin. I really don’t mind the no booze part if it keeps our hospitals able to cope with the pandemic 🙂