Sourdough Chocolate Cake - Sourdough Discard Recipe from King Arthur Flour
You’ve been asking for it, so here is one of a series of recipes I’ll be testing out that use sourdough starter discard. I was very impressed with how easy this recipe was and how well it turned out! I’ll be adding this one to my top tier chocolate cake recipes!
Here is the link to several discard recipes - the pizza dough you see in the background was also made with discard and is on this link. Experiment and have fun!
here is the Sourdough Chocolate Cake recipe link:
Sourdough Chocolate Cake with Chocolate Ganache Frosting and Cacao Nibs | How To Cuisine
If you have a sourdough starter discard, this sourdough chocolate cake recipe is made for you!
Full recipe:
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Ever since we started our sourdough video collection, we've always wondered what it would be like to add sourdough starter to a cake. So today is finally the day!
This rich chocolate cake has the perfect balance of chocolate and is sure to get you hooked!
If you are a sourdough lover too, check out our videos:
- The Ultimate Sourdough Starter Guide:
- Homemade Sourdough Bread:
- The Best Sourdough Chocolate Pancakes:
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#sourdough #chocolatecake #howtocuisine
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!
SOURDOUGH CHOCOLATE CAKE | PERFECT BIRTHDAY CAKE RECIPE FOR A YOUNG MAN
#sourdoughchocolatecake #birthdaycake #chocolatecake #tuxedocake
This sourdough chocolate cake recipe will be your favorite chocolate cake recipe. Gorgeous and delicious!
A very elegant cake but simple to make.
Sourdough Chocolate Cake is the most requested birthday cake by my four sons.
You store this cake in the refrigerator which just adds to the uniqueness of the taste.
Hope I have inspired you to make this cake and please let me know if you have questions.
Blessings,
Caren
#sourdoughchocolatecake #birthdaycake #chocolatecake #tuxedocake
Moist & Delicious Sourdough Chocolate Cake
Back To The Basics
Sourdough Chocolate Cake
This rich sourdough chocolate cake is the perfect way to use your sourdough discard starter.
Ingredients
• 225g (1 1/2 cups) all-purpose flour
• 70g (3/4 cup) cocoa powder
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2 large eggs
• 1 tsp vanilla extract
• 187ml (3/4 cup) vegetable oil
• 100g (1/2 cup) sourdough discard starter
• 130g (2/3 cup) granulated sugar
• 130g (2/3 cup) soft brown sugar
• 250ml (1 cup) milk
• 125ml (1/2 cup) hot strong coffee
Instructions
1. Preheat the oven to 355°F and grease and flour a 13x9 cake pan or two 8-inch round cake pans.
2. In a large bowl, mix together the flour, cocoa powder, salt, baking powder, and baking soda. Set it aside.
3. In a separate bowl, whisk together the sourdough starter, eggs, vanilla, oil, milk, and sugars.
4. Pour the wet mixture into the flour mixture and mix gently for a minute before pouring over the hot coffee.
5. Mix briskly together but don't over mix.
6. Pour into the prepared cake pans and bake for 25-30 minutes until a skewer inserted into the cakes comes out clean.
Notes:
Sprinkle it with powdered Sugar, top with whipped cream, or put your favorite icing on this cake. Whichever way you prefer….it’s delicious any way you want to serve it!