Sourdough Mocha Cake

Instead of discarding some when I feed my rye starter, I have been experimenting with cakes and baking. I found this recipe on the internet but used a cup  of leftover sprouted grain whole wheat flour instead of cake flour. Before it went into the oven, I thought there was not nearly enough batter to make a decent sized cake. But it must have quadrupled in volume and came right up to the rim by the time it finished baking. It is moist and surprisingly light. I think I have just discovered my favourite chocolate cake.