Sourdough Chocolate Cake
Sourdough Chocolate Cake combines the tangy richness of sourdough with the deep, decadent flavor of chocolate. The sourdough starter adds moisture and complexity, enhancing the cake’s texture while balancing the sweetness. This unique twist on a classic dessert creates a deliciously tender, flavorful cake perfect for any occasion.
Equipment
- 2 mixing bowls
- Measuring cups and spoons
- Hand whisk or stand mixer
- 9-inch round cake pan (or 8-inch square)
- Rubber spatula or spoon
- Cooling rack
- Parchment paper (optional)
- Toothpick (for testing cake)
Ingredients
- 1 cup sourdough starter fed and bubbly
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk or buttermilk
- 1 cup hot water or coffee for a richer taste
- Optional: ½ cup chocolate chips for extra fudgy texture
Instructions
Preheat Your Oven and Prepare Your Cake Pan
- Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal once your cake is baked.
Mix Dry Ingredients
- In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. This ensures that the dry ingredients are evenly distributed and will give your cake a smooth, light texture.
Cream Butter and Sugar
- In a separate large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed. Beat them until the mixture is light and fluffy. This typically takes about 2-3 minutes.
Add Eggs and Vanilla Extract
- Once the butter and sugar are well-combined, add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract. This will give the cake a rich, flavorful base.
Add Sourdough Starter
- Next, add the sourdough starter to the mixture. Stir gently to combine. The sourdough starter will give the cake a unique tangy flavor that balances out the sweetness of the chocolate.
Alternate Adding Dry Ingredients and Milk
- Gradually add the dry ingredients from step 2 into the wet mixture, alternating with milk. Start with a small amount of flour mixture, mix, then add some milk, mixing again. Repeat this process until everything is incorporated, making sure not to over-mix.
Stir in Hot Water or Coffee
- Now, slowly pour in the hot water or coffee. This will help create a smooth batter with a slightly thinner consistency, resulting in a moist cake with a soft crumb. If you prefer a more intense chocolate flavor, the coffee works wonders!
Optional: Fold in Chocolate Chips
- For those who can never have enough chocolate, feel free to fold in ½ cup of chocolate chips into the batter for an extra layer of richness and gooeyness.
Bake the Cake
- Pour the batter into the prepared cake pan and spread it out evenly with a spatula. Bake the cake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. The cake should be set and slightly spring back when touched.
Cool and Serve
- Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack. Allow it to cool completely before serving. This will give the flavors time to set, and the cake will be easier to slice.