Sourdough Chocolate Cake has the most amazing texture and is the best way for all chocolate lovers to use sourdough starter discard. Rich and decadent, this chocolate cake is so good it should be forbidden!
Ingredients :
- 100 g of fresh sourdough
- 300 ml of hemp vegetable drink for me
- 80g sugar
- 100g allergen-free chocolate chips
- 30 g vegetable butter
- 155g buckwheat flour
- 1 packet of gluten-free baking powder
- 1 pinch of salt
- 2 heaped tablespoons of psyllium
Instructions:
- Preheat oven 200°C.
- Pour the vegetable drink, the vegetable butter and the chocolate into a bowl. Melt in microwave or bain-marie. Let cool.
- Add the sugar and the refreshed sourdough. Mix. Book.
- In a second bowl, mix the flour, baking powder and psyllium.
- Add this mixture to the liquid one. Stir but without insisting too much. Just to remove lumps.
- Oil a cake pan or other like me. Pour the batter into it.
- Bake for 15 min at 200°C min then lower the temperature to 180°C for about 20 min.
- Check for doneness. Take the mold out of the oven.
- Leave to cool before unmolding.
Enjoy!!