Sourdough Chocolate Cake
Sourdough Chocolate Cake is moist, super-dark and slightly tangy. Top it with buttercream, whipped cream or just a sprinkle of powdered sugar.
servings
Ingredients
- 2 oz Dutch process cocoa powder (½ cup)
- 4 oz boiling water (½ cup)
- 7 oz cake flour (1 ½ cups, see note)
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 8 oz vegetable oil (1 cup)
- 4 large eggs
- 4 oz whole milk (½ cup)
- 1 tablespoon vanilla extract
- 16 oz granulated sugar (2 cups)
- 8 oz sourdough discard (1 cup)
Instructions
- Preheat the oven to 350 °F. Butter and flour a 13" x 9" cake pan or use pan spray. Line the pan with parchment paper long enough so that covers the bottom of the pan and hangs over two sides.
- Put 2 oz Dutch process cocoa powder into a small heat-proof bowl. Whisk 4 oz boiling water into the cocoa. Set aside to cool while preparing the other ingredients.
- Sift 7 oz cake flour with 1 teaspoon baking powder and ½ teaspoon table salt, set aside.
- Combine8 oz vegetable oil,4 large eggs,4 oz whole milk, 1 tablespoon vanilla extract and 16 oz granulated sugar in a mixer bowl. Mix on medium speed to combine the ingredients, continue mixing for 2-3 minutes to emulsify the ingredients. Add 8 oz sourdough discard and mix to combine.
- With the mixer running on low, add the flour and then add the cocoa mixture. Mix until completely incorporated.
- Pour the batter into the prepared pan. Bake until the top springs back when lightly pressed and a toothpick inserted in the middle of the cake comes out clean, about 30 minutes.
- Cool in the pan for 20 minutes. Use the parchment paper to slide the cake out of the pan onto a cooling rack.
- Serve with a sprinkle of powdered sugar or your favorite frosting. Cool completely before icing.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!