If nothing has convinced you that you need a sourdough starter in your life yet, this will. At least it convinces me that I can’t do without one!
This started as a recipe from King Arthur Baking and after I made some tweaks it is the favorite chocolate cake recipe in our house.
When I was a teenager working in a historical tea house I learned the trick of adding coffee to chocolate recipes. Since we don’t drink coffee I keep Pero (a coffee substitute) on hand for the trick but if you don’t have coffee or Pero it will still be one amazing chocolate cake!
This cake freezes very well too and keeps tender and fluffy and stays fresh much longer because of the sourdough.
Sourdough Chocolate Cake
November 6, 2020
Category
Cake / Cake Pops
Sourdough
Persons
9
Prep Time
2 hours, 15 minutes
Cook Time
38 minutes
Total Time
2 hours, 53 minutes
Ingredients
For Cake:
- 300 grams (approx. 1 1/2 cups) sourdough starter, ripe or discard
- 1 1/2 cups plain yogurt* (or buttermilk)
- 2 cups all purpose flour
- 1 cup canola or vegetable oil
- 1 Tablespoon vanilla extract
- 2 eggs
- 1 1/2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon Pero, optional
For Frosting:
- 1/2 cup unsalted butter
- 1/2 cup semi sweet or dark chocolate chips
- 3 cups powdered sugar
- 1/2 cup sour cream
- 1 Tablespoon vanilla extract
- 1/2 teaspoon salt
Instructions
To make the cake:
- In a large bowl stir together the starter, yogurt, and flour until combined. (A wooden spoon or danish dough whisk works well)
- Cover and let sit at room temperature for 2-3 hours.
- Heat oven to 350 degrees and lightly grease a 9 by 13 inch pan.
- To the sourdough mixture add the oil and vanilla and mix until well combined. Add the eggs one at a time and mix until smooth. Add remaining ingredients and gently mix until batter is well combined.
- Pour into prepared pan and bake for 38-40 minutes until a tester or toothpick inserted in the center comes out clean.
- Cool before frosting.
To make frosting:
- In a microwave safe bowl heat the chocolate chips and butter on high until melted, stirring ever 30 seconds. Whisk until well combined and smooth and set aside to cool.
- Add the remaining ingredients and whip until fluffy and light.
*If you’re starter is very thick add some milk or additional buttermilk in the initial step to make the mixture more smooth. Start with 2 Tablespoons and add an additional 2 Tablespoons if needed.
