Dreamy Sourdough Chocolate Cake

If I add sourdough starter to my chocolate cake, does it make my chocolate cake more healthy? I’d like to think so! … or at least pretend so!!

This chocolate cake recipe is variation from fellow blogger @pinchmysalt . She posted this recipe back in 2015 before there was a pandemic and a lack of yeast in our grocery stores. The chocolate cake is moist and more on the dense side, which I’m a fan of! {It’s also very yummy right out of the fridge!} All ingredients are items I keep on hand as long as I have a sourdough starter going on the counter or stored in my fridge.

Dreamy Sourdough Chocolate Cake

  • Servings: 12+
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Ingredients

  • 1 cup all-purpose or kamut flour (if using kamut, use just under 1 C of flour)
  • 1 1/2 cups sugar
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sour dough starter
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 cup coconut oil
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract

Directions


1. Preheat your oven to 350F. Grease a 9×13-inch pan.
2. In a medium bowl, combine your dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. Stir & combine well.
3. In the standmixer bowl, combine the starter, eggs, sour cream, oil, milk, and vanilla using the paddle attachment on a medium speed for about 3 minutes. Once the wet ingredients are well-combined, mix in the dry ingredients.
4. Pour cake batter into the 9×13 pan and bake at 350 for approximately 30 minutes. An insertedtoothpick should come out clean or with just a little bit of dry ruble. When your cake is done baking, allow it to cool to room temperature on a cooling rack & then frost or decorate however you fancy!


I highly recommend the Chocolate Cream Cheese Frosting as the perfect addition to this sourdough cake!

Fresh Garden Salsa

Oh boy, do we love salsa! I bet we go through over a gallon (maybe two gallons!) of homemade salsa every month. A good salsa needs nothing more than fresh produce which means salsa can be a very healthy snack or addition to any meal.

Chips & salsa is a given! My kids love salsa on their eggs, in all forms, but especially egg burritos. Mix a little salsa into your smashed avocado for a quick & easy guacamole. I meal plan for Mexican food once a week and salsa is usually part of that meal. Or throw a couple spoonfuls on top of a salad instead salad dressing.

My salsa is very simple, which translates to a recipe that is quick & easy to throw together. If you’re like me & love to garden, maybe you have all the necessary ingredients in your backyard! A few tips: with such fresh ingredients, enjoy your salsa within several days of making it & make sure you keep it in the fridge. Also, use any kind of tomatoes you have on hand, but your salsa will be more juicy or watery with most varieties of tomatoes except Roma. Romas are my favorite to use!

Fresh Garden Salsa

Ingredients

  • 12-15 Roma tomatoes, cut in 1/2 or 1/4’s
  • leaves of 1 bunch of cilantro
  • 3 jalapeño peppers, remove seeds & membranes for a mild salsa
  • 1 heaping teaspoon of pink salt, plus more to taste

Directions

    To make this much salsa in a food processor, you will need to work in batches to ensure your bowl doesn’t get too full, and I feel smaller batches help achieve a better consistency and texture of salsa.

  1. In a food processor, add the cilantro, jalapeños, and a few tomatoes. Pulse until the texture and consistency that you desire is achieved. Pour the salsa into a large serving bowl.
  2. Put the rest of the tomatoes into the food processor in 1-2 more batches and pulse until you the tomatoes are the desired size and texture that you would like for the salsa.
  3. Add in 1 heaping teaspoon of salt, but don’t worry about tasting the salsa just yet! Cover the bowl of salsa & put it in the fridge for about 30 minutes.
  4. Once the salsa has had time to chill in the fridge, taste a little with a tortilla chip. Add more salt, if needed.

Welcome to Sunny Farmhouse

I’m so glad that you found me! I have been married to my wonderful husband, Joel, for over 20 years. We have 5 wonderful children who are my number one priority. I’m a foodie! It is important to me to cook healthy & delicious meals for my family, but I also love to bake desserts. Dinner time is especially important to me & I love a good challenge in the kitchen. I grow a lot of our own food in our desert HOA yard. You might catch us around town performing or competing in various music events. The Beatles, pink, & bitter chocolate are some of my favorites!

%d bloggers like this: