Marble Sourdough, Homemade Chocolate Butter, and Raspberry Jam
Marble Sourdough, Homemade Chocolate Butter, and Raspberry Jam
Ingredients:
For the Marble Sourdough Bread:
150g active sourdough starter (levain)
520g flour
330ml water
1 tbsp honey
8g salt+28ml water
For the Chocolate Part:
1 tbsp cocoa powder
1 1/2 tbsp warm water
For the Bread:
2 tbsp semi-sweet chocolate chips
1/4 cup walnut (diced)
2 tbsp dried cranberry (optional)
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For the Homemade Chocolate Butter:
1 tbsp cocoa powder
2 tbsp powdered sugar
Pinch of ground cinnamon
1/4 cup semi-sweet chocolate chips
2 tbsp warm water
180 g homemade butter (you can find the recipe from our previous reels.)
Pinch of salt
For the Raspberry Jam:
6 oz fresh raspberry
1/4 cup granulated sugar
1/2 stick cinnamon
1 1/2 tsp lemon juice
Pinch of salt
Instructions
Preparing the Marble Sourdough Bread:
In a small sauce bowl, add 28ml of the water and salt, stir until the salt dissolves. Set aside. In a small bowl, mix cocoa and water until combine well.
In a large bowl, add the starter and 330ml water and whisk until everything is incorporated. Add flour and honey and knead for 5-7 min until the dough is smooth.
Cover the bowl with a kitchen towel or plastic wrap and let it rest for 1 hour at room temp. At the end of this time, pour the dissolved salt over the dough and knead and fold until it forms. Take one-third of the dough into another bowl and add the cocoa mixture and knead well. (it takes time, make sure they are combined well) Cover the bowls with towels again and let rest for 40 min at room temp. Transfer the doughs onto a lightly floured work surface and using your hands slightly stretch the doughs into 10”x14” rectangular shape. Stack the rectangle doughs on top of each other. Sprinkle chocolate chips, walnut pieces and cranberries on top. Fold the right and then the left sides onto the dough slightly stretching it. Then roll the dough (again by slightly stretching) toward yourself, almost into a cylinder shape. Transfer the dough into the bowl. Cover with plastic wrap and let it rest for 40min at room temp. At the end of this time, pick the dough up from the middle, stretching and folding it over itself so each edge is incorporated back into the middle of the dough. Cover it again and repeat this process three more times, each time the dough should be a little more taut and elastic.
Transfer the dough onto a lightly floured work surface. Stretch the dough into a rectangular shape. Begin shaping the dough by folding each of the edges into the middle, so the outside of the dough is beginning to round. Then, roll the dough toward yourself, slightly stretching it and pressing the inside of the dough lightly to form a cylinder shape with the open edge underneath the dough. Using the outside edge of your hand, push the outer edges of the dough lightly underneath, turning it slightly to form a circle with a nice round top.
Lightly flour a proofing basket and gently transfer the dough into the basket, seam side up. Cover the dough and keep it in the refrigerator overnight, or 12-14 hours.
Next day:
Place a dutch oven in the oven and heat to 450F. Holding a sharp razor at a 45 degree angle, score the surface of the dough 1/2 inch deep from top to bottom. Add additional small cuts in a pattern to your preference.
Remove the dutch oven from the oven and transfer the bread to the preheated pan. Cover with a lid and bake for 20-22 min. Then remove the lid and bake another 15-20 min until golden brown. Cool on a rack for 30-40 minutes before slicing.
Preparing the Homemade Chocolate Butter:
In a microwave-proof bowl, add chocolate chips and microwave until melted and stir.
In another medium bowl, mix together the cocoa powder, powdered sugar, cinnamon, and salt. Add the cocoa mixture to the melted chocolate bowl and stir. Add 2 tbsp warm water and stir until everything is combined well. Let it cool at room temperature.
Once the chocolate mixture is cool, add softened homemade butter and whisk until the butter is foamed as in the Reel.
Preparing the Raspberry Jam:
In a medium saucepan, place the raspberries, sugar and lemon juice and mash them together using a fork. Cook for 7-8 min over medium heat by stirring constantly, until the the mixture has thickened. Remove from the heat and cool completely.
Take a slice of warm marble sourdough bread, spread some homemade chocolate butter, and top with raspberry jam.
Serve with latte.
Bon appetit!
Moist Chocolate Cake with Sourdough Discard and Coconut Topping
The best homemade chocolate cake with sourdough discard with coconut frosting. This cake is incredible! ????
For the written recipe and quick tips, please click this link here:
For 12 to 15 servings, you will need:
For the sourdough chocolate cake
3 large eggs, room temperature
1 tsp vanilla extract
325 grams sugar
250 grams sourdough discard, unfed
330 grams all-purpose flour, sifted
3 tbsp cocoa powder, sifted
30 grams milk
225 grams butter, melted and cool until lukewarm
For the coconut topping
50 grams powdered sugar
1 to 2 tbsp cocoa powder
75 grams desiccated coconut
75 grams butter, melted and cool until lukewarm
4 tbsp freshly brewed coffee, lukewarm
For the baking pan, I used 25x19cm.
ENJOY AND HAPPY BAKING! ????
Paula ❤
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Music: Happy Mistake by RKVC from YouTube Music Library
Sourdough Chocolate Cake
Have sourdough, want cake? This easy chocolate cake recipe lets you mix up your baking a little bit, but lets you keep up with the sourdough trends. Recipe below.
Note that I put many measurements in metrics, but some, notably the spices, I leave as teaspoons. The reason is that measuring such small amounts by weight can be troublesome on kitchen scales and the exact amount isn't as important as the ratios. If you don't have measuring spoons, just use a spoon from your silverware drawer and eyeball it. It'll all turn out alright.
Salt should be measured by weight because the form it takes can vary so much that measuring by volume can be quite tricky.
Recipe (adapted from Sourdough Jack's Cookery):
Creaming
* 113g Butter
* 200g Sugar
* 2 Eggs
Wet
* 250g Thick Sourdough
* 227g Evaporated Milk
* 1tsp Vanilla Extract
85g Dark Chocolate
Dry
* 250g Plain Flour
* 1 1/2 tsp Baking Soda
* 1tsp Cinnamon
* 3g Salt
Sift the Dry ingredients. Measure and combine the Wet ingredients. Melt the Chocolate.
Cream the butter and sugar until lighter and fluffy. Beat in the eggs one at a time. Add the Wet ingredients and continue to mix until well combined. Mix in the melted chocolate.
Add the sifted Dry ingredients into the wet ingredients in small batches and mix until just combined.
Grease and flour a cake pan that is at least 20x20cm. 25x25cm would probably be better (although I haven't tried). Pour in the batter and even out the batter in the pan.
Bake at 175C for 40-50 minutes. Test doneness using a toothpick by sticking it into the center. If it comes out clean the cake is done.
When the cake is done, remove it from the oven and set to cool for 10 minutes. Then turn out onto a wire rack to continue cooling for at least another 10 minutes before dusting with confectioners sugar.
Music:
Easy Lemon 30 Second by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Sourdough Chocolate Cake with Espresso Buttercream
How to make a Sourdough Chocolate Cake with Espresso Buttercream. Full recipe, step by step from scratch I A Knead to Bake
Ingredients:
Cake Sponge
350 grams (2 ¾ cups) Flour
500 grams (2 ½ cups) Sugar
50 grams (½ cup) Cocoa Powder
1 tsp (5 grams) Salt
230 grams (1 cup) Milk
110 grams (⅓ cup) Sourdough Starter
150 grams (3 Large) Eggs
170 grams (¾ cups) Vegetable Oil
350 grams (1 ½ cups) Fresh Brewed coffee
120 grams (½ cup) Sour Cream
Espresso Buttercream
300 grams (1 ⅓ cups) Butter at room temperature
650 grams (5 ⅜ cup)s Powdered Sugar
75 grams (5 tbsps) Milk
60 grams (4 tbsps) Espresso Powder
Get the full recipe on my website:
Website:
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pinterest.com/akneadtobake
Equipment:
Weber Grill Master Touch 22
Lodge 3.2 Qt Combo Cooker
Lodge 12 inch Cast Iron Pan
Breville Convection and Air Fry Smart Oven Air
Dough-Joe® Pizza Steel Baking Sheet
Half Sheet Lid
CHEFMADE Loaf Pan with Lid
Kitchen Aid Electric Mixer
TEEVEA Dough Whisk
Lodge 6 Quart Enameled Cast Iron Dutch Oven.
Bread Basket (Banneton)
Pizza Peel
Bakers Dough Couche
Pasta Machine Marcato Atlas 150
Ravioli Tablet Marcato Atlas
Music:
Happy Birthday Bouncy by E's Jammy Jams Youtube Audio Library
Happy Birthday Jazz Waltz by E's Jammy Jams Youtube Audio Library
Sourdough Chocolate Cake : Quick and Easy Everyday Cake Recipe
How to make a moist and not-too-sweet chocolate cake using your discarded sourdough starter. Quick and easy!
Print it out on the blog: or keep scrolling for the full recipe
????Brand new to sourdough and want to get started? I have a free email course to walk you through making and maintaining your starter and making your first loaf. Get it here: ????
RECIPE:
For the cake:
2 cups all purpose flour
1 1/4 cups sugar
3/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup vegetable oil
2 eggs
1 teaspoon vanilla
3/4 cup discard sourdough starter
1/4 sour cream
1 cup boiling water
For the frosting:
1/2 cup (1 stick) melted butter
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup milk
Instructions:
1. Preheat the oven to 350 degrees with the rack in the center. Prepare a 9 x 13 pan with cooking spray.
2. In a large mixing bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined.
3. Add the vegetable oil, eggs, vanilla, sour cream, and sourdough starter. Stir to form a thick batter. Pour in the cup of boiling water and stir well until a smooth batter forms.
4. Pour into prepared baking pan and bake for 35-45 minutes, until a toothpick inserted into the center comes out clean, or with only a few crumbs. (The top may crack.)
5. Cover cake with a clean tea towel and allow it to cool directly in the pan. Cool completely before frosting.
6. To make the frosting, combine the melted butter and cocoa in a large mixing bowl. Add the powdered sugar and milk, alternating with each other, and beat with an electric mixer until a smooth frosting forms.
Frost the cake and serve directly out of the pan.
Some more favorite recipes that use discard sourdough starter:
Cheddar cheese crackers (they taste like cheez-its!)
Sourdough carrot cupcakes:
And one of our favorites, sourdough banana bread:
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Sourdough Chocolate Cake - Old World Kitchen
Executive Chef Cathy Hohmeyer is back! This week she gives a quick overview of her superfood sourdough chocolate cake!
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Directed by Yurgen C. Hohmeyer
An Indishot Visuals Production