I am in love with this recipe and am so glad that I decided to make it! I love using recipes that only require sourdough discard (or starter) when I can, so this made it even better. This also means that you get all the benefits of sourdough, without having to ferment it overnight.
The cake is perfectly spongy, the whipped cream is heavenly, and I meant to pour chocolate on top when it was still in a log….but I forgot so I drizzled it last moment lol. I recommended making a ganache for a smoother texture, but richness and crunch of the melted chocolate was divine so do whatever you want <3.
Eggs: I use pasture-raised eggs for 2-3 times the omega-3s, more vitamins, and sustainability. Make sure the eggs are room temperature so they mix smoothly
Coconut sugar: An unrefined sugar with a lower glycemic index, contains more vitamins and minerals as well
Cacao powder: Rich in flavonoids and minerals for anti-inflammatory benefits. You can substitute with cocoa powder if needed. I buy mine from Thrive Market for the best price and size!
Sourdough discard: Contains lactic acid to predigest the starch in grains, lowers the glycemic index, and helps the body absorb nutrients better. I use einkorn flour to make my sourdough starter
Heavy whipping cream: I purchase pasture-raised which contains more vitamins and a better fat profile. It also contains calcium, phosphorous, and potassium for bone, eye, immune, and metabolic health
Chocolate: I opt for a chocolate sweetened with unrefined sugar; some I recommend are Hu chocolate, Just Date, and Oobli
You can use any filling you would like, but I love the whipping cream in this for a light texture and creaminess. You could try frosting, cream cheese, or anything!
This chocolate sourdough Swiss cake roll is light, airy, chocolatey, and has the perfect whipped cream center. It is a delicious way to use up discard in a different way!
