Description
Enjoy a delightful Sourdough Chocolate Cake that marries the tangy notes of sourdough with rich chocolate flavor. This moist cake is simple to prepare and can be enhanced with a creamy chocolate frosting, making it a perfect dessert for any celebration.
Ingredients
Scale
- 1 cup active sourdough starter (fed and bubbly)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
- 1/2 cup chocolate chips (optional, for extra chocolatey goodness)
- 1/2 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk (or more for desired consistency)
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the active sourdough starter, granulated sugar, and vegetable oil. Whisk until smooth and creamy.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Avoid overmixing.
- Slowly pour in the hot water, mixing until well combined.
- If using, fold in the chocolate chips.
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking pan with butter or cooking spray, and optionally line the bottom with parchment paper.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for about 10 minutes, then carefully invert onto a wire rack to cool completely.
- In a medium bowl, beat the softened butter with a hand mixer until creamy.
- Add the cocoa powder and powdered sugar, mixing on low speed until combined.
- Pour in the milk and vanilla extract, mixing until smooth and creamy. Adjust the milk for desired consistency.
Notes
- This cake can be served plain or topped with the optional chocolate frosting for an extra indulgent treat.
- Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes