Sweet Jesus. Right in the middle of my weightloss journey, this recipe found me. I mean, all out-up in my face-train wreck at 100 mph-found me. It’s good, it’s real good, folks.
I don’t have any fancy pictures of it.
I didn’t even waste my time pulling my camera out, pulling the backdrop inside to set up a photo, and then editing and posting them on here. Heck no…
This cake is photo worthy, but I’m not stupid enough to let a warm, chocolately cake just sit there without being eaten. How rude of me. Nor am I stupid enough to cut a piece of cake days later, taking the risk of it drying out in those 10 minutes of photo time. Pfff, are you out of your mind!?
As much as I’d like to, I can’t take credit for this recipe. I came across it while strolling the internet. Seeing as we’ve restarted our sourdough journey, this was right up my alley. I must try it, and I did. And I succeeded….maybe a little too much!
|Breakfast the next morning — don’t judge. Stop it.|
This cake recipe came from King Arthur Flour. They have a lot of amazing recipes on their website — highly recommend them.
The one and only thing I would change about this recipe? I might have added a cup and a half of sourdough starter instead of just a cup. But it’s all in your taste! I also changed this recipe to reflect our preferences in sugar, flour, etc. This recipe also calls for icing, but it honestly doesn’t need it. It eats very much like a pound cake. We prefer it without icing, and with a nice cold glass of milk or some ice cream!
Sourdough Chocolate Cake
1 cup “fed” sourdough starter
1 cup milk (whole milk or 2% preferred) or evaporated milk
2 cups Unbleached All-Purpose Flour
1 1/2 cups organic granulated sugar or evaporated cane juice
1 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 teaspoons baking soda
3/4 cup unsweetened baking cocoa (not Dutch process)
1 teaspoon espresso powder, optional (I did not use it)2 large eggs
1) Combine the “fed” starter, milk, and flour in a large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won’t necessarily bubble, but it may have expanded a bit.
2) Preheat the oven to 350°F. Lightly butter a 9″ x 13″ pan.
3) In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa. and espresso powder (if using — I did not). The mixture will be grainy.
4) Add the eggs one at a time, beating well after each addition.
5) Gently combine the chocolate mixture with the starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but the batter will smooth out as you continue to beat gently.
6) Pour the batter into the prepared pan.
7) Bake the cake for 30 to 40 minutes (mine was done in 20!!), until it springs back when lightly pressed in the center, and a cake tester inserted into the center comes out clean.
8) Remove the cake from the oven, and set it on a rack to cool while you make the icing (if making icing).