Sourdough Chocolate Cake
Ashely Turner
This is our go-to chocolate cake. It's simple, it uses up discard, and it never lasts more than a day in our house.
Ingredients
1 cup unsalted butter
1/2 cup cocoa powder
3/4 cup water
2 cups sugar
2 eggs
2 tbsp vanilla
1/2 cup buttermilk
1/2 cup sourdough discard (flat)
1 1/2 - 1 3/4 cups kamut or all purpose flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
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1/4 cup butter
3/4 cup chocolate chips (milk, or dark chocolate)
1 can evaporated milk *
1/2 cup + 2 tbsp powdered sugar
1/2-1/4 tsp salt
1/4 tsp vanilla
*You can also use heavy cream in place of evaporated milk.
Directions
1. preheat oven to 350f. Prepare a bundt pan by well oiling it (this will stick heavily if you don't oil the pan!).
2. Melt butter in a saucepan. Whisk in cocoa. Add water and whisk until smooth. Remove from heat and set aside.
3. Whisk sugar, eggs, vanilla, buttermilk and discard into the cocoa mixture.
Mix flour, baking soda, cinnamon and salt in a bowl. Pour the cocoa mixture into the dry ingredients and mix to combine. The battermight be lumpy! That's is OK.
4. Scrape batter into the prepared bundt pan and bake for 35-45 minutes or until the toothpick comes out clean. Try not to overbake, this cake is very moist and delicious. Cool for ten minutes before tipping out onto a cooling rack or plate.
5. Make icing by melting butter and chocolate chips in a saucepan over low heat. Stir in milk, powdered sugar and salt. Boil for a couple minutes until it gets thicker. Remove from heat and stir in vanilla.
6. Drizzle the icing over the semi cooled cake and let it drip down the sides of the cake.
