Heart Of The House

Sourdough Chocolate Cake

At our recent monthly Cook & Chat get-together,  Lisa brought a beautiful sourdough chocolate cake (pictured above) to share for morning tea and has kindly shared the recipe with us.   I will let you know how mine turns out when I make the cake, possibly with grated beetroots. Stay tuned!  ….. Want to give it a go?  Send me a photo of your cake and I will post it on the website.


(from Yoke Mardewi”s book  “WILD SOURDOUGH the natural way to bake”)


200g unbleached wheat or spelt flour
50g  cocoa
300g rapadura
1 1/2 tsp vanilla
100g melted butter
200g wheat or spelt starter (i used rye)
2 organic eggs
1/2 tsp salt
75g finely grated apple


  • In a non metallic bowl mix flour, sugar and cocoa.
  • Add the cooled melted butter and starter.
  • Beat the eggs with salt until fluffy, then tip it into the bowl.
  • Mix until ingredients are thoroughly combined…..(mine was very dry so I added a few tablespoons of cream)
  • Let the cake ferment over night.
  • Then bake at 200 C for 15 minutes then down to 180 C for another hour or so until cooked.  Place a water bath in the oven while cake is baking.
  • Ice with chocolate ganache : melt 200g dark chocolate with 200g of cream or butter

p.s.  I didn’t add the apple because she doesn’t mention it in the recipe (only in the ingredient list). I will have to try it next time with apple.  — Lisa Morcom

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