Sourdough Chocolate Cake
Sourdough Chocolate Cake blends rich cocoa with the unique tang of sourdough starter, creating a moist, tender texture and deep flavor. This cake uses natural fermentation to enhance taste and softness, making it stand out from traditional chocolate cakes. Easy to make and perfect for sharing, it offers a delicious twist that highlights the magic of sourdough in baking.
Equipment
- Mixing bowls (at least two)
- Measuring cups and spoons
- Whisk
- Electric mixer (optional, but helpful)
- 9-inch round cake pan (or similar)
- Sifter (for dry ingredients)
- Saucepan for topping
- Spatula
Ingredients
For the Cake:
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons King Arthur Pure Vanilla Extract
- 1 cup sourdough starter ripe/fed or discard
- 1 cup milk
- 1 ½ teaspoons baking soda
- ¾ cup natural cocoa powder
- 1 teaspoon espresso powder
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon table salt
For the Topping:
- 3 tablespoons Dutch cocoa powder
- ½ cup heavy cream
- 2 tablespoons butter
- 1 cup sweetened condensed milk
Instructions
Preheat and prepare:
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and lightly dust it with flour or line it with parchment paper.
Mix dry ingredients:
- In a large bowl, sift together the flour, cocoa powder, espresso powder, baking soda, and salt. Whisk these dry ingredients to combine evenly.
Combine wet ingredients:
- In a separate bowl, whisk together the sourdough starter, milk, vegetable oil, sugar, eggs, and vanilla extract until smooth and well blended.
Bring it all together:
- Slowly add the dry ingredients to the wet mixture, folding gently with a spatula or using a mixer on low speed. Stir just until there are no more streaks of flour avoid overmixing.
Bake the cake:
- Pour the batter into the prepared cake pan. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the topping:
- While the cake cools, heat the heavy cream and butter together in a small saucepan over low heat until melted and combined. Remove from heat and whisk in the Dutch cocoa powder and sweetened condensed milk until smooth and glossy.
Finish and serve:
- Once the cake is completely cool, pour the chocolate topping evenly over the cake, spreading with a spatula if needed. Let it set for about 15 minutes before slicing and serving.
Notes
Nutrition Facts Sourdough Chocolate Cake
| Nutrition | Amount |
|---|---|
| Calories | 250 |
| Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 45mg |
| Sodium | 150mg |
| Carbohydrates | 33g |
| Fiber | 2g |
| Sugars | 20g |
| Protein | 3g |