Description
This sourdough chocolate cake with rye is absolutely divine. This decadent cake melts in your mouth, is not overly sweet, and is so good that we would be surprised if you weren’t tempted to eat the whole cake in one sitting! Wonderful on its own or with a nice cup of tea or coffee.
Ingredients
Scale
For the cake:
- 99g (2 Large) Eggs
- 340g (1 3/4 cup) Sugar
- 47g (2–3 tbsp) Sourdough Discard
- 110g (1/2 cup) Coconut Oil
- 106g (1 cup) Cocoa Powder
- 213g (1 1/4 cup) All Purpose Flour
- 24g (1/4 cup) Rye Flour (Sub All-Purpose Flour if Needed)
- 7g(1.5 tsp )Baking Powder
- 116g(1/2 cup) Heavy Cream
- 237g(1 cup) Whole Milk (3.25%)
For the glaze:
- 200g (1 cup) Dark Chocolate
- 13g (1 tbsp) Light Olive Oil or another neutral tasting oil
Instructions
- Preheat oven to 390°F.In a small mixing bowl, sift together flours, cocoa, and baking powder.
- In a large mixing bowl using a hand mixer or a whisk, beat the eggs together with the sugar and oil. Slowly mix in the sourdough discard.
- Add the flour mixture a little at a time finishing with a spatula as the mix will get thick.
- Slowly add the cream and whisk it to let the batter out a bit.
- Add the milk and mix until just combined being careful not to overmix the batter.
- Carefully divide the loaf into two 640g loaves (approx.)
- Put loaf pans on a baking sheet and bake for 10 mins. Drop the temperature in the oven to 300°F and bake for 90 mins. Check it after 70-80 mins, as everyone’s oven is different.
- Turn cakes out onto a cooling rack.
- For the glaze, place chocolate and oil in a medium heat-proof bowl and microwave in 30-second intervals until chocolate is completely melted and smooth.
- Once the cake is cool enough, pour the chocolate to cover the entire cake.
Notes
- The coconut oil in this cake will give it a distinct coconut flavour. We think it pairs perfectly with the chocolate, but feel free to substitute a more neutral oil if you prefer.
- You can change the ratio of rye to all purpose flour but keep in mind the final cake might differ.
- Do not overbake the cake!
- Store in an air tight container once the cake cooled completely. Cakes will last 3-4 days at room temperature.
- Prep Time: 15 mins
- Cook Time: 1 hour 40 mins
- Category: Baking
- Method: Baking
- Cuisine: French