Sourdough Chocolate Cake
Submitted by sensitiveox
Fudgy sourdough chocolate cake mixed in one bowl with cocoa, cold coffee, and sourdough starter. Rich, dense, and scratch-made with a tang you can’t get from a box mix.
YIELD
1 cakePREP
20 minCOOK
30 minREADY
1 hrsIf you’ve ever wondered what to do with sourdough starter besides bread, this is your answer.
This one-bowl chocolate cake has a dense, fudgy crumb that comes directly from the fermented starter. That slight tang cuts through the cocoa richness in a way that makes every bite more interesting.
Cold coffee deepens the chocolate flavor without making it taste like mocha, and because there are no eggs in this batter, the texture stays velvety and moist.
Let the starter bubble for at least an hour before mixing, then add everything to the same bowl. The batter will be thin, but don’t panic. It bakes into two gorgeous layers ready for your favorite buttercream.
Pro Tips
- Let the starter get active and bubbly before you start. At least an hour at room temperature, longer if your kitchen runs cool.
- Cold coffee is the secret weapon here. It amplifies cocoa flavor without adding any noticeable coffee taste.
- The batter looks too thin. Trust the process. Those two teaspoons each of baking powder and soda do heavy lifting in the oven.
- Wait until the cake is completely cold before frosting. A chocolate buttercream pairs beautifully with the sourdough tang.
Ingredients
Directions
Few people bake cakes from scratch anymore unless they can produce something that’s not possible with a mix.
This sourdough chocolate cake falls in that category.
It’s got a fudge-like quality you can’t get any way except with sourdough and since it’s all mixed in one bowl, it’s almost as easy as a boxed cake.
Put the starter in a large bowl, cover loosely and allow to stand at room temperature until active and bubbling -- at least one hour.
Then add the rest of the ingredients, in the order given, beating well after each addition.
It is not necessary to sift or premix any of the ingredients as long as you are careful to get the baking powder and soda evenly mixed.
Grease and flour two 9-inch round cake pans, pour in the batter, which will be thin, and bake in a preheated 350℉ (180℃). oven for about 30 minutes, or until the layers test done when poked with a toothpick.
The cake will have pulled away from the sides of the pan.
Allow to cool about 10 minutes before removing from pans, then finish cooling the layers on wire racks.
Do not frost until the cake is completely cold.
A mild chocolate butter cream frosting is nice with this cake.
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