bcmom's kitchen

bcmom's kitchen

Friday, April 1, 2016

Sourdough Chocolate Cake w/ Coffee Cream Cheese Frosting

I've made bread and coffee cakes and pancakes with my sourdough starter, but until now I've never made a chocolate cake.  Did you know there was such a thing as a sourdough chocolate cake?  I had never even thought of such a thing until recently when I came across a recipe for one.  I'm not even sure where I saw that recipe so I just did a quick search to find one that sounded good.  And then I read the reviews and adjusted a few things.  Of course.

Let me just say that I love this cake!  It's dark and dense and not too sweet and may just be my favorite chocolate cake ever.  Just, so good.

Sourdough Chocolate Cake
adapted from allrecipes

  • 1 cup sourdough starter
  • 3/4 cup buttermilk (or soured milk)
  • 1 cup flour
  • 1/3 cup butter
  • 1/3 cup oil
  • 1-1/2 cup sugar
  • 2/3 cup cocoa
  • 1 to 2 tsp. instant coffee powder
  • 3 eggs
  • 1 tsp. vanilla
  • 1/2 cup plain yogurt or sour cream
  • 3/4 cup flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  1. Mix sourdough starter, buttermilk, and 1 cup flour together.  Let sit several hours or overnight, until bubbly.
  2. When ready to mix and bake cake, preheat oven to 350°.  Generously grease 13x9" baking dish.
  3. In large bowl, cream butter, oil, and sugar with electric mixer.  Add cocoa and instant coffee and mix well.  Add eggs one at a time, mixing well after each addition then mix in yogurt and vanilla.
  4. Add sourdough mixture and mix well.  Mix flour, baking soda, baking powder, and salt together and then mix into batter.  Beat until smooth.
  5. Pour batter into prepared pan.  Bake at 350° for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool before frosting. (see recipe below)

 Since I was making this cake to take for a potluck, I also made a couple cupcakes so we could taste it.  I figured that would be better than taking a cake with a couple pieces already taken out.  Though, judging from some of the other desserts, it's a perfectly acceptable and expected practice to get into your dessert before bringing it to the potluck.   But the cupcakes were perfect.

There was still plenty of batter for the cake. This recipe makes a lot of batter; be sure to use a large bowl to mix it.  It will be full.

Some of the reviewers on the original recipe page mentioned a cream cheese frosting on this cake.  Since I added the instant coffee powder to the cake, I decided to add some to my frosting too.  It turned out really yummy.

Coffee Cream Cheese Frosting
from Perfectly Sprinkled

  • 4 T butter, softened
  • 4 T cream cheese, softened
  • 1 tsp. instant coffee
  • 1/2 tsp. vanilla
  • 1 to 1-1/3 cups powdered sugar, sifted
  1. Mix butter and cream cheese together and then add instant coffee.  Allow mixture to sit for several minutes and then mix again to incorporate coffee.  Stir in vanilla.
  2. Add powdered sugar a bit at a time, mixing well until frosting reaches desired consistency.  Spread over cooled cake.

For best results, store this cake in the refrigerator.  I learned that from the reviews, too.  I don't know if it's because it tastes better, or if it's just to make it last longer because it will be harder to get into.  Either way, this cake will not last long.  It's just that good.

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