This Sourdough Chocolate Cake is the ultimate treat for chocolate lovers. Made with a sourdough starter, this cake has a moist and tender crumb that is perfectly balanced with a deep chocolate flavor. Topped with a rich chocolate frosting, this cake is sure to be a hit at any gathering or celebration. Don't be discouraged by the sourdough starter, it adds a unique tanginess that enhances the chocolatey goodness of this cake. Give it a try and prepare to be amazed!
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240g) active sourdough starter
- 1/2 cup (120ml) whole milk
- 1 3/4 cups (220g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120ml) boiling water
- For the Chocolate Frosting:
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1/2 cup (45g) unsweetened cocoa powder
- 1/4 cup (60ml) whole milk
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the sourdough starter and whole milk until well combined.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the boiling water until the batter is smooth. The batter will be thin, but don't worry, it will bake into a moist and delicious cake.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
- To make the chocolate frosting, cream together the softened butter, powdered sugar, cocoa powder, milk, and vanilla extract until smooth and creamy. If the frosting is too thick, add a little more milk. If it's too thin, add more powdered sugar.
- Once the cakes are completely cooled, spread a layer of chocolate frosting on top of one cake. Place the second cake on top and frost the entire cake with the remaining chocolate frosting.
- Decorate as desired and serve at room temperature. Enjoy!
