Sourdough Chocolate Cake - Daily Sourdough - Moist Rich Delicious Chocolate Cake!

sourdough starter

🥗Healthier: whole wheat starter

💰Cheaper: store-bought sourdough starter

Whole wheat starter adds fiber while store-bought is convenient.

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: Dutch-process cocoa

Carob powder is caffeine-free, while Dutch-process is often less expensive.

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds protein, while milk with vinegar is a budget-friendly substitute.

chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: chopped chocolate bars

Dark chocolate offers more antioxidants, while bars can be more economical.

Start with 1 cup of fed sourdough starter that has been fed about six hours ago.

Add 1 cup of all-purpose flour and 1 cup of milk (coconut, cow's, or almond) to the starter and mix thoroughly.

Cover the mixture with a shower cap and let it sit on the counter overnight or up to 20 hours.

After 20 hours, in a separate bowl, mix 1.5 cups of sugar, 1 teaspoon of salt, and 1.5 teaspoons of baking soda.

Add 1 cup of vegetable oil (avocado oil used) and 2 teaspoons of vanilla extract to the sugar mixture and mix well.

Add 3/4 cup of cocoa powder to the mixture and mix thoroughly until smooth.

Beat 2 eggs into the mixture one at a time using electric beaters for 1-2 minutes until creamy and smooth.

Stir the sugar and egg mixture into the sourdough batter until fully blended.

Prepare a 9 by 13 inch pan by buttering it thoroughly.

Pour the cake batter into the prepared pan and lick the spatula.

Bake the cake at 350°F for 30 to 40 minutes until a toothpick inserted comes out clean.

While the cake is baking, prepare the frosting by melting 1 cube of butter in a saucepan over medium heat.

Add 4 tablespoons of cocoa powder to the melted butter and mix well.

Add 6 tablespoons of milk and bring the mixture to a boil until bubbly.

Turn off the heat and add 1 teaspoon of vanilla extract and enough powdered sugar to achieve the desired consistency.

Beat the frosting smooth with a whisk or electric mixer.

Once the cake has cooled for about 20 minutes, frost it with the warm frosting so it can drizzle over the cake.

Smooth the frosting out to the edges of the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens