Tasty

Sourdough Chocolate Cake

First appeared in Grainews on 3 November 2020

When I couldn’t visit friends willing to adopt my sourdough starter extras and couldn’t stand the idea of tossing out the discard when I made bread, I went hunting for ways to use up my excess starter. This is adapted from a recipe I found on the King Arthur Flour website. Yes, it has two toppings. Make both.

sourdough chocolate cake
Makes one very rich 9”x13” cake
Cake

1 c.

sourdough starter (or discard)

1 c.

milk

2 c.

all-purpose flour

1 ½ c.

sugar

1 c.

vegetable oil or melted butter

2 t.

vanilla extract

1 ½ t.

baking soda

¾ c.

cocoa

2 t.

instant or espresso coffee powder

2

large eggs
Glaze

3 c.

icing sugar, sifted

½ c.

butter

¼ c.

plain yoghurt, sour cream, or buttermilk

2 t.

instant or espresso coffee powder

1 T.

hot water
Ganache Icing

1 c.

finely chopped dark chocolate (or chips)

½ c.

whipping cream, more as needed

Directions

Combine the starter, milk and flour. Mix well, then cover and leave out on the counter for 3-4 hours. (If you leave it overnight, you may need to feed it a spoonful of flour next morning if it looks depleted.)

Set the oven at 350 F. Butter and flour a 9”x13” cake pan. Mix together the sugar, oil or melted butter, vanilla, baking soda, coca and coffee powder. Add the eggs, one at a time. Stir in the activated starter, mixing well. Turn into the pan. Bake for 30-40 minutes. Remove from the oven and let cool in the pan.

To make the glaze, put the icing sugar in a medium bowl. Combine the butter, and yoghurt or buttermilk in a pot over medium heat. Dissolve the coffee powder in the hot water and add to the butter mix. Heat to just shy of a boil and add to the icing sugar. Mix well to knock out any lumps. Immediately pour evenly on the cake in the pan. It will set as it cools.

To make the icing, combine the chocolate and cream in a glass bowl. Heat on medium power in the microwave for 2 minutes. Stir gently to combine; heat for another 30-40 seconds if necessary to melt the chocolate. Slowly stir in extra cream to thin to spreading consistency if necessary. Spread evenly on the glazed cake-top.

birthday cake

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