sourdough chocolate cake

sourdough chocolate cakeTo all lovebirds ~ Happy Valentine’s Day!

What better way to celebrate than with chocolate? Ha. And with sourdough, of course. Can’t leave out my Chu lately. Lovely smelling yeasty Chu. 🙂

Yep, I think I need a life too. Or at least someone more important in my life than Chu. 😛

Sourdough Chocolate Cake (adapted from King Arthur Flour)

  • 240 grams mature 100% sourdough starter
  • 240 grams milk
  • 256 grams all-purpose flour
  • 200 grams castor sugar
  • 240 grams vegetable oil
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 1 1/2 tsp baking soda
  • 64 grams natural cocoa powder
  • 2 eggs
  1. Mix sourdough starter with milk and flour. Proof at 25 C for 2-3 hours.
  2. Grease a 12 cup bundt tin. Preheat oven to 170 C.
  3. In a mixing bowl, add sugar, oil, vanilla extract, salt, baking soda and cocoa powder. Beat until combined. Batter will be grainy.
  4. Add in eggs, one at a time. Beat until smooth.
  5. Fold in chocolate mixture to the sourdough mixture, until well combined. *
  6. Pour batter into prepared tin. Bake for 40-45 minutes until a skewer in the cake comes out clean.
  7. Cool for 10 minutes in the tin before tipping the cake out of the tin onto a rack.
  8. Cool completely before slicing.

*A problem encountered is the sourdough mixture remained somewhat lumpy and after baking, some white clumps can be seen throughout the cake. It would be better to stir the sourdough mixture well before folding the chocolate mixture in.

This cake is a surprise. Since it is my first taste of sourdough cake, I did not know what to expect, but definitely not this. It reminds me of the ‘fa gao’ or prosperity cake that Chinese make for praying during auspicious occasions. It has the same chewy quality. By reducing the sugar to 200 grams, perhaps it has compromised the texture of the cake somewhat.

I’d say this is a kind of cakey-bread. Or bready-cake. Totally NOT for cake lovers. More for kueh lovers.

sourdough chocolate cake1

I think my taste testers are really not that partial to sourdough. Not one of them came back for seconds. Guess we’re all the type of dessert lovers who like our cakes soft, moist, light and tasty, rather than chewy.



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