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.
1 c.
1 c.
2 c.
1 ½ c.
1 c.
2 t.
1 ½ t.
¾ c.
2 t.
2
3 c.
½ c.
¼ c.
2 t.
1 T.
1 c.
½ c.
Directions
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.
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