A decadent chocolate cake with sourdough starter, It’s rich, moist and delicious.
Usually, I manage to only make the right amount needed for my bread or croissants but sometimes I have a bit of a build up.
Sourdough starter makes fantastic crumpets, crackers, and pancakes but sometimes you just want something a little different. That’s where this chocolate cake comes in.
This is one rich, decadent, chocolate filled delight. The acidity in the sourdough starter adds to the tender crumb of this cake and helps it rise. Alongside the buttermilk in this recipe, it reacts with the baking soda to give it a fluffy yet still moist crumb.
I’ve topped it with a classic chocolate buttercream and then a thin layer of ganache. I’m a terrible cake decorator so my motto is ‘cover it all up’ and it seems to work pretty well.
This cake was baked in one 22cm cake tin and cut in half to make two layers. It can also be baked in two 18cm cake tins.
Have you made this? Tag me and let me know! @home_grown_happinessnz
Sourdough Chocolate Cake
- 1 1/2 cup plain flour (225g)
- 3/4 cup cocoa (70g)
- 1/2 tsp salt
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 2 eggs
- 3/4 cup vegetable oil (180ml)
- 1/2 cup 'discard' sourdough starter at 100% hydration (100g)
- 2/3 cup granulated sugar (130g)
- 2/3 cup soft brown sugar (130g)
- 1 cup buttermilk* (240ml)
- 1/2 cup hot coffee (120ml) strong coffee
- 150 g softened butter
- 2 – 2 1/2 cups icing sugar (250-300g)
- 1/3 cup cocoa powder (30g)
- 1-2 tablespoons milk or cream
- Preheat the oven to 180 degrees Celsius and grease a 22 cm cake tin or two 18cm cake tins.
- In a bowl, mix together the flour, cocoa, salt, baking powder and baking soda. Set aside.
- In another bowl, whisk together the sourdough starter, eggs, oil, buttermilk and sugars.
- *If you don’t have buttermilk, use a cup of regular milk minus 1 tablespoon. Substitute the tablespoon of milk with a tablespoon of vinegar or lemon juice.
- Pour the the wet mixture into the flour mixture and fold gently for a minute before pouring over the hot coffee.
- Mix briskly together but don’t over mix.
- Pour into the prepared cake tin and bake for 35-40 minutes until a skewer inserted into the cake comes out clean. If you are using two smaller cake tins, check them after 25-30 minutes.
- Chocolate Buttercream
- Beat the butter until light and creamy.
- Carefully add in the icing sugar and cocoa (powder will puff up so take care!).
- Once incorporated, beat on high for 5 minutes and add in 1-2 tablespoons on milk or cream as needed.