Sourdough Chocolate Birthday Trifle
Rated 5.0 stars by 1 users
Author:
Ashley Turner
Sharing my recipe for a Sourdough Chocolate Birthday Trifle that honestly came together by complete accident... Let's just say baking cakes isn't exactly my specialty!
When my first attempt at Ellie's birthday cake didn't quite turn out as planned last year , I refused to throw away all those delicious ingredients. Instead, I transformed it into this delicious layered trifle that's now become our most requested birthday treat! I recently made it again for Ellie's 12th birthday, and I'm excited to show you how I create those beautiful colorful layers using only natural ingredients - absolutely no artificial food dyes here!
This recipe is perfect for using up that sourdough discard, and I'll show you how the slight tanginess pairs beautifully with rich chocolate in this surprisingly simple recipe that looks completely impressive.
Ingredients
Sourdough Chocolate Cake Layer
-
1 cup unsalted butter
-
1/2 dutch processed cocoa powder
-
3/4 cup water
-
2 cups sugar
-
2 eggs
-
2 tbsp vanilla extract
-
1/2 buttermilk
-
1/2 cup sourdough discard (flat)
-
1 3/4 - 2 cups flour
-
1/2 tsp cinnamon
-
1/4 tsp salt
Homemade Pudding
- 3 large egg yolks, beaten
- 3/4 cup sugar
- 1/4 cup flour
- 1/2 tsp salt
- 2 1/2 cups whole milk
- 2 Tbsp butter
- 1/4 cup cocoa powder
White Chocolate Ganache Layer
- 1 cup heavy whipping cream
- 3 cups white chocolate *
Directions
Sourdough Chocolate Cake Layer
Preheat oven to 350f. prepare a 12 cup bundt pan or 2 10" round cake pans.
Melt butter in a saucepan. whisk in the cocoa. Add water and wicks until smooth.
Whisk the sugar, eggs, vanilla, buttermilk and sourdough discard into the cocoa mixture.
Mix in flour, baking soda, cinnamon and salt in a bowl. Stir into cocoa mixture until well combined. The batter may be a bit lumpy, thats ok!
Scrape the batter into your prepared cake pan and bake for 45-50 minutes (this will be different if you are doing two smaller round cakes), or until the centre is done. Let it cool for ten minutes in the pan before tipping it out onto the cooling rack.
Let cool completely before either adding icing, or cutting up to use in your trifle.
Homemade Pudding
Separate egg yolks, discard the whites and place the yolks in a small bowl.
Combine sugar, flour and salt in a large saucepan on top of the stove. Stir in milk. Bring to a rolling boil so it starts to bubble, stirring constantly. Cook an additional 2-3 minutes.
Take 1/4 cup of the hot liquid and add to the egg yolks. Stir together and add back to the saucepan. Cook for two minutes, stirring constantly then remove from heat.
Add butter and vanilla. Mix together and let sit for 10 minutes. add 1/4 cup of dutch processed cocoa powder. Place in the fridge to "set" and cool. Stirring it a couple times to help it cool evenly
White Chocolate Ganache Layer
Heat the cream on the stove just until it comes to a simmer.
Pour over the chocolate in a bowl and whisk until the chocolate has fully melted and you have a smooth mixture.
Pour into a shallow dish and place in the fridge to chill and harden up some.
Stir or beat into a fluffy frosting consistency.
*You can EASILY double this recipe for the amount you need in the trifle, i just did not have more than 3 cups of white chocolate this time :)
