Are you looking for a simple way to use your sourdough starter besides baking bread? Do you like an intense chocolate flavor enhanced by espresso in a cake and in the icing too? Then this recipe is your answer.
You won’t taste any sour in this cake just the deep, full flavor of chocolate. The espresso is obvious in the icing and personally I loved the pairing with the chocolate. Probably the best homemade chocolate cake I have ever made or tasted.
The cake is perfect and moist with a delightful chocolate flavor. The icing turned out to be a little thin, so more confectioners’ sugar needs to be added to get the right consistency or cut back on the liquid. A cream cheese icing would be delicious as well if you do not care for a coffee icing. Or if you really like a total chocolate flavor try your favorite ganache.
This recipe is adapted from King Arthur Flour and is now my favorite chocolate cake.
I have a number of sourdough recipes – just search “sourdough” and you will find over a dozen bread, pancakes and sweet recipes.
Sourdough Chocolate Cake with Espresso Icing, Adapted
- 1 cup “fed” sourdough starter (see comment below)
- 1 cup milk, (whole, 2% or evaporated – I did use evaporated)
- 2 cups flour
- 1-1/2 cups sugar
- 1 cup vegetable oil
- 2 tsp. vanilla extract
- 1 tsp. salt
- 1-1/2 tsp. baking soda
- 3/4 cup unsweetened baking cocoa (not Dutch process)
- 1 tsp. espresso powder
- 2 large eggs
Combine the starter, milk and flour in a large mixing bowl. Cover and let rest at room temperature for 2-3 hours. It may not bubble but it might expand a bit. Mine bubbled slightly and also expanded slightly.
Preheat the oven to 350°F and lightly grease a 9×13-inch pan.
In another bowl, beat the sugar, oil, vanilla, salt, baking soda, cocoa and espresso powder. The mixture will have a grainy look to it. Add the eggs one at a time, beating until just combined.
Add the chocolate mixture to the starter mixture and stir until smooth. It will be a little hard to mix at first, but the batter will smooth out as you continue to gently combine the ingredients. Be patient…
Pour the batter into the greased pan. Bake for 30 to 40 minutes (my oven it was 30 minutes), or until it springs back when lightly pressed in the center, and a cake tester inserted into the center comes out clean.
Remove the cake and set on a rack to cool.
- 6 cups confectioners’ sugar (will probably need more to get the right consistency or cut back on the liquid)
- 3/4 cup butter
- 1/2 cup buttermilk or plain yogurt
- 1 tbsp. plus 1-1/2 tsp. espresso powder
- 1 tbsp. hot water
Sift the confectioners’ sugar into a large bowl and set aside.
In a saucepan over medium heat, melt the butter and add the buttermilk. Dissolve the espresso powder in the hot water; add to the pan and bring the mixture just to a boil.
The recipe says to immediately pour the warm icing over the cake. I prefer to let it stiffen up a bit and spread it over the cake. I found the icing to be too thin so more sugar needs to be added.
- 1/3 cup semisweet chocolate chips
- 1 tbsp. milk
- 1 tbsp. corn syrup
Microwave the chocolate chips, milk and corn syrup until the chips soften; stir until smooth (about 30 seconds). Drizzle over the icing. It looks better if you wait for the icing to harden and then drizzle the chocolate.
Comment: Because this recipe has added leavening (baking power and baking soda) you do not have to feed it just as long as it is healthy and ready to go. Because my starter was not as “active” as I would have liked I did feed it and left it on the counter over night. If it was in “bad shape” I would probably have fed it for a couple of days. It just depends…
Remember that sourdough baking is as much art as it is science. There are different ways to revive, maintain and feed your starter – you just have to figure out what works best for you.
Recipe by cookingwithauntjuju.com
My Rosebud is “fed”, bubbling and ready for this cake! The starter, flour and evaporated milk also bubbled a little and it did expand as well.