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!
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 Click To Tweet
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?
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Sourdough Chocolate Cake
- 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
- 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
Inspiration published on Lavender and Lime August 3:
To a life well lived in 2020!