Friday, February 8, 2013
Chocolate and Blueberry Starter Cake
Sponge Ingredients (night before or morning of)
1 cup natural yeast starter
1 cup water or whey or kefir or milk
2 cups whole wheat pastry flour
6 TBS cocoa powder (very important for this to soak)
1/2 tsp Real Salt
optional; some dried blueberries or other fruit and some walnuts
Mix all this together and cover with plastic and allow to set
at room temperature overnight at least 8 hours or more.
Final Batter Ingredients
2 tsp. vanilla
1 1/2 cups sugar, natural sugar like sucanat
1/2 cup blueberries frozen or fresh
2 TBS coconut oil melted or softened
Combine all of this in a blender or food processor and then
mix with the soaked sponge mixture.
Add 1/1/2 tsp baking powder which will neutralize any sour
taste and puff up the batter. Pour into greased baking dishes
2 regular size or a 9x13. Bake at 350 for 30 minutes until tooth
pick comes out of center clean. Serve with ice cream or just cream
and more blueberries.
Quick and easy frosting can be made with 1/2 cup heavy whipping
cream warmed up enough to melt 1/3 -1/2 cup chocolate pieces.