Amy's Test Kitchen: Sourdough 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.

Preheat the oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans.

In a large bowl, mix the sourdough starter, sugar, and eggs until well combined.

Add the vegetable oil and vanilla extract, and mix until smooth.

In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until just combined.

Stir in the hot water until the batter is smooth and well blended.

Fold in the chocolate chips gently.

Divide the batter evenly between the prepared cake pans.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens