Transfer an ordinary cake to The Best Sourdough Chocolate Cake Recipe slather with a rich buttercream frosting.
The Best Sourdough Chocolate Cake Recipe Video
Once you have established a sourdough starter you may be finding ways to use it either by baking a loaf of bread or discarding it to make yummy, sweet treats. Today, we are going to using some active sourdough discard to make the best sourdough chocolate cake recipes with a delicious buttercream frosting.
What is Sourdough Starter and Discard?
Sourdough Discard/Starter is a mixture of flour and water that creates yeast. Sourdough Starter is living and created by fermenting flour and water. Once Ferment this made yeast is bacteria that will grow and excellent for gut health.
Before you could buy yeast in little package our ancestors created yeast by creating a starter which in turn can be discard to make many amazing recipes.
Sourdough Starter is the beginning of creating the yeast and takes the bacteria from environment. Discard is removed from the sourdough starter in the first seven days of creating starter or when you have an excessive amount of sourdough starter adding to muffins is a great way to note waste anything.
Sourdough is and always can be a way to create healthy, nutritiously dense bake goods.
Sourdough Equipment for Chocolate Cake
Understand that you do not need fancy equipment with getting started with sourdough. I have created a list of sourdough items that I have bought and have been helpful through the years. In the beginning I use what I owned and eventually expanded. The most important thing when working with sourdough is to learn and practice with the live organism.
Bench Scraper is great to dividing, shaping and lifting dough from counter to bowls.
Large Bowl to preparing, mixing and creating sourdough breads and bake goods. I have a few sizes of mixing bowls but, if you are on a tight budget a larger bowl would be ok.
Cooling Rack is nice to won to cool sourdough bread and bake goods. Using a cooling rack (wire rack) will cool breads and other bake goods completely without any soggy bottoms.
Spatula for mixing sourdough and scraping dough out of the bowls.
Silicone Oven Mitts for removing sourdough focaccia bread out of the oven without burning your hands.
Lame is a treat to score any sourdough loaf before baking. A lame has a handle that holds the razor blade and a safe option.
Banneton is a proofing basket for second rise of sourdough. A banneton Basket is not necessary but it is nice for shaping sourdough loaves during it last Rise!
Baking Pan for baking focaccia, dinner rolls and other baked goods.
Cake Pan for baking Sourdough Chocolate Cake and other cake recipes
Tips on Baking the Best Sourdough Chocolate Cake
- Always grease your pan when baking a cake. Use a pastry brush to apply melted butter to coat entire pan or just use cooking spray.
- Take time to cream your butter because it gives your cake volume.
- Scrape sides often with mixing your cake batter.
- Add eggs one at a time to create more volume to your cake recipe.
- When baking cake in oven rotate halfway through bake time to create an even cake.
- Do not over mix your cake batter.
- Let your cake cook in pan for at least fifteen minutes on a wire rack before removing it from baking dish.
- Always feed your sourdough starter at least four to six hours before using in a cake recipe to wake it up and become active.
- When frosting any cake make sure it is completely cool to prevent shredding.
The Best Sourdough Chocolate Cake Recipe
Combine chocolate and sourdough discard to create a mouthwatering dessert that is moist and delicious. There is no need to throw anything away when discarding sourdough just use to make this awesome sourdough chocolate cake.
Ingredients
- 4 (1 ounce) squares, unsweetened chocolate
- 1/2 cup of coconut oil
- 1 1/2 cups or organic sugar
- 2 large farm fresh eggs
- 2 1/4 cup or organic all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup of sourdough discard
- 1 cup of organic milk
- 1 teaspoon vanilla extract
Before beginning to make this sourdough chocolate cake make sure your sourdough starter is freshly fed.
Place chocolate in a glass bowl and in a pot of water. Do not fill the entire pot up with water just enough to cover glass bowl halfway. Bring water to boil; reduce heat and melt entire chocolate.
Next add coconut oil and give a good mix until creamy. Remove from heat stir in sugar, eggs one at a time and give a good mix until smooth.
With a mixer gradually add shifted all-purpose flour, baking powder, baking soda and salt.
Now add sourdough discard, water and vanilla extract and mix well.
Let your sourdough chocolate cake rest for an hour or cover and place in refrigerator until ready to use. The longer the batter rest; the longer the fermentation can occur.
If store in the refrigerator; take out one hour before baking in order for batter to become room temperature.
Flour and grease two cake pans. Grease cake pans with a butter stick and sprinkle with flour. Pat cake pans upside down and remove excess flour. Pour chocolate sourdough cake mixture into cake pans; evenly. Bake at 350 degrees for thirty minutes. Insert a wooden toothpick in the center of the cake if it comes out clean your cake is done.
Cool chocolate sourdough cakes on a cooling rack until frosting this could take several hours. Once cool remove from cake pans and frost with a homemade chocolate frosting.
Spread frosting between layers and on top of the sourdough cake.
Homemade Chocolate Frosting
INGREDIENTS
- 1 cup of semisweet chocolate morels
- 1/2 cup of half and half
- 1 cup of grass-fed butter
- 2 1/2 cups of shifted powdered sugar
First, add chocolate morsels, half and half butter to a saucepan on low heat Stirring often melt the chocolate and butter. Next, remove from heat and gradually add powdered sugar blend until smooth. Use to frost cakes, cupcakes, etc. Store in refrigerator in a sealed, covered container for up to one week.
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