Sourdough Spelt Mocha Cake

This is a recipe I had posted on my Sourdough 365 blog which I am moving over to this site. I hope you will enjoy.

I decided to make a chocolate cake with spelt flour and ended up making a mocha cake. It's delicious, especially when it's still warm. I think it's a bit of a mixture between cake and brownie. We all really like it and this will definitely be one I continue to make whenever we want a chocolate cake. I had made one about a week ago that was a very light tall cake. I didn't write it down as I was just simply trying to use up some starter and threw stuff in the bowl until it looked right. I am hoping to recreate that again but write down measurements this time. Until then here is a terrific mocha cake chocolate lovers are sure to enjoy.

I mixed my arrowroot cocoa mixture ahead of time and had it in a sealed container. You could make several up ahead of time so that they are ready to use whenver you decide you want to make a cake. It's a lot like having dry cake mix on hand. It would make a nice gift if you want to give it along with a mason jar with starter in it.

Also below you will find a recipe for butter cream frosting that I colored with beetroot powder for a dye-free option. You cannot taste the beetroot powder at all and it makes a lovely pink color. I just used a few supplement capsules but you can also buy loose powder if you plan to use it for multiple purposes. It's claimed to be good for lowering blood pressure and for cleansing your liver. You can get it loose here. www.bulkherbstore.com

  

Sourdough Spelt Mocha Cake

112g starter, spelt
215g spelt flour
83g arrowroot flour
60g raw cocoa powder, organic
114g milk, room temperature
168g coffee, cooled
114g birch xylitol or sugar
96g coconut sugar
330g butter, melted and cooled
2 tsp vanilla extract
5 eggs

Instructions:

Dissolve the starter in the milk. Mix in the spelt flour and allow to ferment 8 to 10 hours.

Mix together arrowroot, cocoa, baking soda, baking powder, sea salt, xylitol, and coconut sugar. Set aside. - See more at: http://www.sourdough365.com/search/label/Spelt#sthash.AxKkkRjN.dpuf

Before fermentation.

After 10 hours fermentation.

Eight to ten hours later, preheat oven to 350F. Grease and flour a 9x 13 cake pan and set aside.

Mix together arrowroot, cocoa, baking soda, baking powder, sea salt, xylitol, and coconut sugar. Set aside. 

Mix together melted butter, coffee, eggs, and vanilla. Add the butter mixture to the sourdough and mix well. Add the arrowroot mixture and beat on low until combined. Beat on medium speed for 2 minutes.

Pour batter into the greased and floured cake pan. Bake for 45 to 50 minutes until done. Edges should pull away from the pan and a toothpick inserted in the center should come out clean. Allow to cool for 10 to 15 minutes in the pan before transferring to a cooling rack.

Dye-free Pink Butter Cream Frosting

1 cup or 2 sticks butter, softened
6 beetroot capsules, emptied (roughly = 2 1/2 to 3 tsp or enough until you get the shade you want)
2 Tbsp whole milk
16 oz organic wholesome powder sugar, sifted
3 tsp vanilla extract

Use an electric mixer to blend together the butter, milk, vanilla, and beetroot powder. Add the sifted powdered sugar and mix in on low speed. Once combined, increase the speed to medium and beat for a minute or two until smooth. If you don't use it right away and refrigerate it, it will become solid. Simply place at room temperature and allow to soften before using. You can also add a little milk if it is too thick. Enjoy!