This delectable cake can be made as a sheet cake with a fudge-like frosting poured over it, as a round layer cake with frosting sandwiched between each layer, or as incredible cupcakes—which you can either dip into the warm, thick chocolate fudge frosting or top with the whipped frosting smoothed over like a traditional buttercream.
The Story Behind This Einkorn Sourdough Chocolate Cake
The inspiration for this recipe comes from my own childhood. This is a cake my mom would make for special occasions. Of course, I had to modify the recipe to include unrefined coconut sugar, sourdough starter, and a more digestible, more tender einkorn flour.
This is one of my daughter’s favorite cakes, so I make it for her birthday. I’ve tried to make the cake itself a little more healthy, but there’s not really anything I can do about the frosting. It’s just loaded with sugar! Definitely a once-a-year treat.
If you want to try an equally delicious frosting without any refined sugar check out my Coconut Honey Buttercream Frosting!
Old-Fashioned Einkorn Sourdough Chocolate Cake
Indulge in this old-fashioned einkorn sourdough chocolate cake, a twist on a classic that's both nostalgic and a bit more wholesome
Ingredients
- 2 cups AP einkorn flour
- 2 cups coconut sugar
- 4 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks butter
- 1 cup water
- 1/2 cup einkorn sourdough starter
- 2 beaten eggs
Old-Fashioned Boiled Frosting
- 1 stick butter
- 1/3 cup milk
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 pound (3 1/2-4 cups) powdered sugar
Instructions
- Preheat oven to 400°F.
- Mix the flour, sugar, soda, and salt together in a large bowl.
- In a pan, melt the butter with the cocoa powder and water.
- Mix the melted mixture into the flour mixture along with the sourdough starter and eggs.
- Pour into your greased or lined baking pan of choice and bake for 18-20 minutes.
- In a large pan, bring the butter, buttermilk, and cocoa to a boil.
- After it boils, add the vanilla, salt, and powdered sugar.
- Remove the frosting from the heat and mix well.
- Spread over the cake after the cake has cooled.
Frosting
Alternatively, let the frosting cool and whip it into a buttercream consistency before using.
Notes
Optional Longer Fermentation
The batter can be left at room temperature for 30 minutes to 90 minutes to increase fermentation.
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