Sourdough Chocolate Cake
This Sourdough Chocolate Cake is delicious on so many levels. Using an active starter, you can bake the most moist cake ever!
Ingredients
Sponge Ingredients
- 1 cup active starter
- 1 3/4 cups all purpose flour
- 1 cup milk dairy or non dairy
Additional Ingredients
- 1 1/2 cups sugar
- 1 cup avocado oil
- 3/4 cup cacao powder
- 2 eggs
- 2 tsp vanilla
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
Instructions
- Combine the sponge ingredient in a bowl, cover and let sit for 6-8 hours. The sponge can be left on the counter or in the refrigerator. For a long ferment, put in the fridge for 1-3 days. When you get the sponge out of the refrigerator, let it come to room temperature before proceeding.
- Mix all of the other ingredients in a separate bowl. Combine the sponge mixture 1/3 at a time with the rest of the ingredients. Mix well enough to combine or the starter will be streaky in the batter, but don't overmix .
- Pour the cake batter into an oiled 9x13 baking pan. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Let cool before frosting .
Notes
The cake can be made the same day by skipping the fermenting step. Simply combine all ingredients in order, except the flour. Gently add the flour and mix, without overtaxing and bake as directed.