sourdough chocolate cake
A rich, deeply satisfying sourdough chocolate cake, moist with a tender crumb and subtly infused with tangy sourdough complexity.
Ingredients
- 1 cup (240g) active sourdough starter, fed and bubbly
- 1 ½ cups (180g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240ml) whole milk, at room temperature
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- ½ cup (120ml) hot coffee or water
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking soda, and salt.
- In a separate mixing bowl, whisk together the sourdough starter, eggs, milk, oil, and vanilla extract until smooth.
- Combine the wet and dry mixtures, mixing gently until just combined.
- Stir in the hot coffee until the batter is smooth.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes.
- Cool the cake for 10-15 minutes in the pan, then invert onto a wire rack to cool completely.
Notes
Store unfrosted in an airtight container at room temperature for up to 3 days. For frosting, use a ganache made of chocolate chips and heavy cream.