Sourdough Chocolate Cake (with Sourdough Discard)

• servings: 16 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

1 2/3 cups all-purpose flour

2/3 cup dutch cocoa powder

1 2/3 cups granulated sugar

1 tbsp baking powder

1/2 teaspoon salt

1 cup sourdough discard

1/2 cup canola oil (or vegetable oil)

3 large eggs (room temperature)

2 teaspoons vanilla extract

1 1/2 cup coffee (freshly brewed and hot)

Topping

2 tbsp butter

1 cup sweetened condensed milk

3 tbsp dutch cocoa powder

1/2 cup heavy cream

Directions

Start by preheating the oven to 350°F.

In a large bowl, mix all dry ingredients: all-purpose flour, sugar, salt, baking powder and dutch coca powder. Stir until well combined using a whisk or wooden spoon.

In a small bowl, combine eggs, oil, vanilla extract and sourdough starter. Whisk them together until well combined. Don’t forget to use room temperature ingredients.

Pour wet mixture over dry ingredients and stir until the batter is formed. It will be a thick batter before adding hot coffee.

Pour hot coffee over the chocolate cake batter. Stir until it’s fully combined into the batter. You should have a thin, liquid cake batter by the end.

Grease the pan you’ll be using with cooking spray or oil. Coat it with granulated sugar. Pour batter into prepared pan.

Bake the cake in the middle shelf, from 45 to 50 minutes. Cake is done when it pulls away from the edges, bounces back when pressed, and a toothpick comes out clean or with just a few crumbles clinging into it.

Let the cake cool for 5 minutes, then place a cooling rack over the top of the cake and turn it over. Give a little nudge if cake has not fallen into the cooling rack when turning.

Wait for the cake to cool before topping it.

For the brigadeiro topping, in a medium saucepan, add sweetened condensed milk, cocoa powder and butter. Using a large burner on medium-high heat and stirring constantly so it won’t burn, cook the mixture for 5 to 10 minutes, or until it starts to thicken.

Lower the heat and add the heavy creamy, stirring constantly. Cook for another 3 minutes, or until the topping is no longer runny.

Pour over the cake while hot. This brigadeiro topping tickers as it cools.

Nutrition

• Serving Size: 1 slice
• Calories: 267 kcal
• Total Fat: 13 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.1 g
• Cholesterol: 47 mg
• Sodium: 181 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 2 g
• Total Sugars: 21 g
• Protein: 4 g