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Sourdough Chocolate Cake

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Sourdough Chocolate Cake Recipe Sourdough Chocolate Cake Recipe

Chocolate cake made with sourdough starter? Don’t worry; you’ll never taste the sour, just the rich, full flavor of chocolate. The coffee icing, with its pretty dark chocolate drizzle, takes this cake to another level. Read our blog about this chocolate cake, with additional photos, at Flourish.

New to sourdough? Find the help you need for all of your sourdough baking at our Sourdough Essentials page.

At a glance

Prep
Bake
Total
Yield
One sheet cake, 18 servings

Nutrition information

Ingredients

Cake

  • 1 cup “fed” sourdough starter
  • 1 cup milk (whole milk or 2% preferred) or evaporated milk
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 3/4 cup unsweetened baking cocoa (not Dutch process)
  • 1 teaspoon espresso powder, optional
  • 2 large eggs

Icing

  • 6 cups confectioners’ sugar
  • 3/4 cup butter
  • 1/2 cup plain yogurt or buttermilk
  • 1 tablespoon + 1 1/2 teaspoons espresso powder
  • 1 tablespoon hot water

Drizzle

  • 1/3 cup semisweet chocolate chips
  • 1 tablespoon milk
  • 1 tablespoon corn syrup

Cake

  • 8 1/2 ounces “fed” sourdough starter
  • 8 ounces milk (whole milk or 2% preferred) or evaporated milk
  • 8 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 10 1/2 ounces granulated sugar
  • 7 ounces vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2 1/4 ounces unsweetened baking cocoa (not Dutch process)
  • 1 teaspoon espresso powder, optional
  • 2 large eggs

Icing

  • 24 ounces confectioners’ sugar
  • 6 ounces butter
  • 4 ounces plain yogurt or buttermilk
  • 1 tablespoon + 1 1/2 teaspoons espresso powder
  • 1/2 ounce hot water

Drizzle

  • 2 ounces semisweet chocolate chips
  • 1/2 ounce milk
  • 3/4 ounce corn syrup

Cake

  • 241g “fed” sourdough starter
  • 227g milk (whole milk or 2% preferred) or evaporated milk
  • 241g King Arthur Unbleached All-Purpose Flour
  • 298g granulated sugar
  • 198g vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 64g unsweetened baking cocoa (not Dutch process)
  • 1 teaspoon espresso powder, optional
  • 2 large eggs

Icing

  • 680g confectioners’ sugar
  • 170g butter
  • 113g plain yogurt or buttermilk
  • 1 tablespoon + 1 1/2 teaspoons espresso powder
  • 14g hot water

Drizzle

  • 57g semisweet chocolate chips
  • 14g milk
  • 21g corn syrup

Instructions

  1. Combine the “fed” starter, milk, and flour in a large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won’t necessarily bubble, but it may have expanded a bit.
  2. Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan.
  3. In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa. and espresso powder. The mixture will be grainy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Gently combine the chocolate mixture with the starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but the batter will smooth out as you continue to beat gently.
  6. Pour the batter into the prepared pan.
  7. Bake the cake for 30 to 40 minutes, until it springs back when lightly pressed in the center, and a cake tester inserted into the center comes out clean.
  8. Remove the cake from the oven, and set it on a rack to cool while you make the icing.
  9. Sift the confectioners’ sugar into a large mixing bowl, and set it aside.
  10. In a small saucepan set over medium heat, melt the butter and add the buttermilk or yogurt. Dissolve the espresso powder in the hot water, add to the pan, and bring the mixture just to a boil.
  11. Immediately pour the simmering liquid over the confectioners’ sugar in the bowl, and beat till smooth.
  12. Pour the warm frosting over the cake. If you wait too long and the frosting stiffens up, spread it over the cake.
  13. Combine the chocolate chips, milk, and corn syrup in a microwave-safe cup. Microwave till the chips soften, then stir till smooth.
  14. Drizzle/drip the chocolate over the icing. You can do this while the icing is still warm, or wait till it’s cooled.

Nutrition Information

  • Serving Size1 piece
  • Servings Per Batch18
Amount Per Serving:
  • Calories500
  • Calories from Fat180
  • Total Fat21g
  • Saturated Fat7g
  • Trans Fat0 g
  • Cholesterol40mg
  • Sodium260mg
  • Total Carbohydrate78g
  • Dietary Fiber2g
  • Sugars60g
  • Protein5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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