Joel keeps laughing at me that I've had this sourdough starter for over a month now, and I have yet to actually bake any bread with it. Haha, I just can't help myself, there are so many other cool things to do with it! Like this, for instance:
That's right - CHOCOLATE CAKE!
When I took this cake out of the oven, I was a little worried. It didn’t rise very much at all. In fact, it was fairly wimpy looking. So I went back online to try and figure out what I did wrong. All the recipes I found online were completely different from what I did. I almost, almost just chucked this thing right in the trash.
I double checked the recipe I wrote down, and yup, wouldn’t you know it…I totally forgot to put the baking powder and the baking soda in! Dang it!! But I know when you make this, you won’t forget, and your cake will rise beautifully for you! And even in its little stunted self, this cake was very moist and delicious. The tanginess of the sourdough, the coffee, the hint of chocolate, this cake was awesome. I hope you make it soon!
Ok, one last note. I have completely lost where this recipe came from. I had it open on my phone, and then it wasn't there. I think Ladybug must have closed it. She has become obsessed with the coolest iPhone app of all time, Peekaboo Farm, and sometimes she accidentally closes out of it and then goes exploring other places. Like sending strange texts to friends (LOL Abby!). So, in short, I did not come up with this recipe, but I cannot for the life of me find where it came from. But good job to whoever did!
Chocolate Mocha Sourdough Cake
1 stick butter, room temperature
1 ¼ cup sugar
3 Tbsp baker’s cocoa
3 Tbsp vegetable oil
1 Tbsp instant coffee
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp vanilla extract
2 cups active sourdough starter
Preheat the oven to 375 degrees.
Measure the sugar and butter together into a large bowl.
Using a fork, mix them together until they are thoroughly combined.
Add the eggs and the vanilla, one at a time.
Add in the cocoa, vegetable oil, baking powder, baking soda, and sourdough starter.
If the mixture seems too thick for cake batter, add ¼ cup of milk, slowly, until it becomes the correct consistency. DO NOT add too much milk, or all will be lost!
Pour into a greased bundt pan.
Bake for at least 35 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 10 minutes, and then turn out onto a cooking rack.
You can add a bit of powdered sugar to the top of this, serve it plain, or whip up a little bit of coffee-powdered sugar glaze like I did.