I need to stress the word ‘moist’ here. You may cook the cake for a few extra minutes but trust me, it’s much better when it’s moist and gooey in the middle. This is the type of chocolate cake that goes amazingly well with ice-cream and some berry jam on the side. So indulgent! The texture is creamy and it will melt in your month.
This is a great recipe to use sourdough starter discard as well!
Recipe
How much time you need?
Preparation time: 30 minutes
Cooking time: 50 minutes – 1 hour
Resting time: 3 hours
Total time: 4 hours 30 minutes (if using sourdough starter) ; otherwise 1 hour 30 minutes
Tools/Equipment:
Large mixing bowl
Small bowls
Spatula
Standing or hand mixer
Kitchen scale
Ingredients (8-10 serves)
230 grs sourdough starter, fed or discard If you don't have sourdough starter because you are not into the current sourdough boom :) you can replace it with 140grs self-rising flour + 1 teaspoon of baking powder + 50grs milk + 40grs water)
230 grs milk
250 grs all-purpose flour / plain flour
300 grs white sugar
150 grs olive oil (light flavour)
50 grs coconut oil
70 grs dark cocoa powder (no added sugar)
2 large eggs
1 yolk
1,5 teaspoons baking soda
1 tablespoon vanilla extract
1,5 teaspoons fine salt
Optional: 4-6 tablespoons of berries jam
Instructions: Combine the starter, milk, and flour in a large mixing bowl. Cover and let rest at room temperature for 3 hours. If you are no using the starter and you'll go for self-raising flour and milk and water, you can skip the resting time.
Preheat the oven to 180°C. Lightly grease a 22cm rounded baking pan. It's better if you use a springform cake pan.
In a separate bowl, mix together the sugar, olive oil, coconut oil, vanilla extract, salt, baking soda and cocoa. The mixture will be grainy but it's fine. Add the eggs one at a time, beating well after each addition. The batter will become a bit smoother. Gently add the chocolate mixture to the starter mixture and mix with a spatula until combined. The mixtures will have different consistency and viscosity. If you are using starter, you might think 'it's not coming together, it's not coming together...' but they will. The mixture will become smoother as you continue to beat gently and the dark chocolate colour will take over the batter very nicely. Once it's combined, pour the batter into the greased pan and bake the cake for 45 to 60 minutes, until it springs back when lightly pressed in the sides, and a stick inserted into the centre comes out clean. If you like it gooey in the middle (like the one in the picture), aim for 45 minutes.
Tip: gently swirl 4-6 tablespoons of berries jam in the mixture before it goes into the oven. Do not over mix, we definetely want to find big spots of berries jam at every other bite 😊
Remove the cake from the oven, and set it on a cooling rack for at least 30 minutes before removing it from the pan.
Slices can be frozen for up to 6 months. Just take it out of the freezer and warm up in the microwave. Or take the day before and let it unfreeze in the fridge for 12-24 hours.
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