Sourdough Chocolate Fudge Cake – Calling All Chocolate Lovers!

Sourdough Chocolate Fudge CakeOkay, by now you all know I’m becoming obsessive with this whole idea of making my recipes with 100% sourdough starter. Things have been turning out so nicely that I can’t stop! 🙂

This week I decided to give sourdough cake a whirl. I’m so glad I did too! This cake turned out delicious, chocolatey, and super-duper healthy. And topped with an optional anti-candida frosting – it’s enough to make me swoon! I can seriously say I don’t feel a bit guilty when indulging in this one!

You can find the recipe over at Grain Mill Wagon where you’ll find more recipes that use 100% sourdough. Be sure to come on back and tell us how you like it!

 

 

Shared With: Tuesday Talent Show, Fat Tuesday, Titus 2sdays, Traditional Tuesdays, Teach Me Tuesday, Kids in the Kitchen, Women Living Well, Healthy 2day Wednesday, Allergy-Free Wednesdays, Frugal Ways Sustainable Days, Encourage One Another, Real Food Wednesday, Homemaking Wednesdays, Whole Foods Wednesday, Your Green Resource, Simple Lives Thursday, Pennywise Platter, Hearts 4 Home, Weekend Whatever, Freaky Friday, Fight Back Friday, Monday Mania, Melt in Your Mouth Mondays, Mix it up Monday, Homestead Barn Hop, The Modest Mom, Make Your Own Monday, Domestically Divine Tuesday,

Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Hi, I'm Paula - wife and homeschooling mom of six. Several family health issues involving candida, food allergies, and Lyme Disease have created a passion to better understand our God-created bodies. Today I help women with food cravings, candida, and weight gain learn how heal their gut and lose fat - in a way that's DOABLE. You can follow me on Facebook, Pinterest, and Youtube.
Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant
Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

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About The Author

Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Hi, I'm Paula - wife and homeschooling mom of six. Several family health issues involving candida, food allergies, and Lyme Disease have created a passion to better understand our God-created bodies. Today I help women with food cravings, candida, and weight gain learn how heal their gut and lose fat - in a way that's DOABLE. You can follow me on Facebook, Pinterest, and Youtube.

13 Comments

  • Charlotte Moore

    Reply Reply October 29, 2012

    This looks so, so, so good. I need to try sourdough starter again. I have never tried the healthy version. My hubby would love this.

  • Claudia S

    Reply Reply October 29, 2012

    This looks good! However when I click on the link provided, it tells me not found on the Grain Mill website. Just letting you know.

    • Paula

      Reply Reply October 29, 2012

      Hmm – not sure what was wrong with the link, I got the same message. Got it to work now though. Thanks for letting me know!

  • Jill

    Reply Reply October 29, 2012

    Keep it up! I’m also wanting more recipes with 100% sourdough starter. This is an excellent idea! I’d love a spice cake or other cakes.

  • Gudrun B

    Reply Reply October 29, 2012

    looks DELICIOUS but a bit too much chocolate for my taste… ) we all have our likes 🙂 Question since i tried stevia once and did not like it either (must be related to all the chocolate LOL) how much sugar is Stevia???? is there a conversion scale? i use natural sugar or honey at times maple syrup… since i am stuck in the house due to the great storm i suppose i could try and search the net as well but if you know…
    Thanks 🙂
    oh one more question: you use sour dough plus baking powder and soda??? the sour dough starter more for taste than to make it rise?

    • Paula

      Reply Reply October 29, 2012

      Hi Gudrun,

      You have some good questions. 🙂

      The conversion of stevia is really dependent on the brand of stevia. When I use Stevita Stevia powder to sweeten a gallon of tea, I only have to use 1 tsp. to replace 1 c. of sugar. If I’m using it in a recipe that needs to bake, like this cake, I find that some of the sweetness is lost once it’s baked so I have to add more like 1+ Tablespoons. And with a pure sourdough batter, I tend to add a bit more to tame the sourness.

      If you use the off brand, Truvia (although I wouldn’t recommend it), then you’d have to use a LOT more because it’s just not as good of quality.

      I’m cringing at my own answer, but really the best answer I can give is to add it a little at a time and keep testing it till it tastes right.

      As to the baking powder and soda. . .I converted this recipe from a sugary recipe that only used a minute amount of starter. While I was experimenting, I only changed a few ingredients at a time so I ended up leaving the baking powder and soda measurements the same. It turned out so good that I didn’t mess with the recipe after that. 🙂

      I’m not sure how well it would work without them though as it’s a runnier batter and there is no rise time. The reason for the 100% starter is simply for health reasons in digesting grains easier.

      Hope that helps clarify things. Let me know if it doesn’t. 🙂

  • Looks and sounds wonderful. Thanks for the info and link.

  • Yum! This looks soooo good. I really want to make it. And eat it. 🙂

  • I cannot believe how yummy that looks! We are neighbors at Weekend Whatever 🙂

  • My youngest baby’s first birthday is at the end of the month, and I’m planning on making sourdough chocolate cake! I can’t wait to try it!

  • Nicole

    Reply Reply December 16, 2012

    If on a Candida diet, is it safe to consume the wheat? Numerous articles say, no.

    Thank you for your time

    • Paula

      Reply Reply December 17, 2012

      Hi Nicole,

      No, wheat is not allowed on a candida diet. My recipes cover whole food-type eating as well as anti-candida recipes. If you want to find candida diet ONLY recipes, you can find them in the drop down Recipe tab at the top of the page. 🙂

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