Sourdough Chocolate Cake
This sourdough chocolate cake is a delightful twist on a classic favorite, combining the unique tang of sourdough with the rich, luscious taste of chocolate. Perfectly moist and flavorful, this cake utilizes your sourdough starter to create a dessert that's both deeply satisfying and distinctively delicious. Whether you're looking to use up excess starter or simply craving a new baking adventure, this recipe is sure to become a beloved addition to your repertoire. Enjoy a slice with a cup of coffee or serve it as a show-stopping dessert for any occasion.
Equipment
- Mixing Bowls: Bowls of various sizes for mixing the batter and preparing ingredients. Whisk or Electric Mixer: To blend the ingredients smoothly and aerate the batter.
- Spatula: For folding in ingredients gently and scraping the sides of the bowl.
- Measuring Cups and Spoons: Essential for accurate measurement of dry and liquid ingredients.
- Cake Pans: Round or square pans for baking the cake layers.
- Parchment Paper: To line the cake pans and prevent sticking.
- Cooling Rack: To cool the cake layers evenly after baking.
- Sharp Knife or Cake Leveler: For leveling the cake layers before frosting.
- Offset Spatula: Helpful for spreading frosting evenly on the cake.
- Oven Thermometer: Ensures the oven is at the correct temperature for baking.
Ingredients
For the Sourdough Chocolate Cake
- 1 cup sourdough starter.
- 2 cups all-purpose flour.
- ¾ cup cocoa powder.
- 2 cups sugar.
- ½ cup butter.
- 3 large eggs.
- 2 tsp vanilla extract.
- 2 tsp baking soda.
- 2 tsp baking powder.
- 1 tsp salt.
- 2 cups milk.
For the Chocolate Frosting
- 1 cup softened butter.
- ½ cup cocoa powder.
- 5 cups powdered sugar.
- 1 tsp vanilla extract.
- 1 tbsp milk.
Instructions
Preparing the Night Before
- Feed your sourdough starter: Ensure your sourdough starter is active and bubbly by feeding it with flour and water.
- Mix the batter: Combine the sourdough starter, flour, cocoa powder, sugar, eggs, and other ingredients in a bowl. Let it sit at room temperature overnight.
- Fermentation: This 12-hour resting period allows the sourdough culture to interact with the other ingredients, enhancing the flavor and texture of the cake.
- Cover and store: Cover the bowl with plastic wrap or a towel to prevent drying out and store it in a warm place overnight for up to 12 hours.
Baking Process
- Preheat the oven: Start by preheating your oven to 350 degrees.
- Grease and flour the pan: Prepare your cake pan by greasing it with butter or oil and dusting it with flour to prevent sticking. I used my cast iron skillet.
- Pour the batter: Transfer the fermented batter into the prepared cake pan, spreading it evenly.
- Bake the cake: Place the cake pan in the oven and bake for 35 minutes, until a toothpick inserted in the center comes out clean.
- Cooling the cake: Once baked, let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Slicing and serving: Slice the cake once it's cooled and serve it with your favorite toppings or frostings.
Making the Chocolate Frosting
- Whip the butter and cocoa powder together until smooth.
- Add in vanilla extract and powdered sugar.
- Add in milk slowly while whipping until light and fluffy.
- Spread evenly on the cake after the cake has cooled.