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By Mary Grace Quigley

Sourdough chocolate cake for my dad

Name: Sourdough chocolate cake for my dad
Cuisine: American
Ingredients: 80g sourdough discard; 160g margarine (I used Nuttelex); 1 egg; 1 tsp vanilla extract; 1 pinch of salt; 1 tsp baking soda; 40g cocoa powder; 80g sugar; 230g milk; 300g plain flour; 50g milk chocolate melts; 100g margarine; 190g icing sugar; 20g cocoa powder; 1tsp vanilla extract; 30g thickened cream

10 steps

This is a special cake that I made for my dad on his birthday this year because he loves chocolate/mud cake. It’s a very moist chocolate cake inspired by one that I tried when I was in Berlin earlier this year. I went to Sofi bakery and they had sourdough cake – this was something I’d considered previously but for some reason had thought might not taste good and so never been motivated to try it out myself. But as soon as I saw it at Sofi I ordered a piece and it was so delicious, I knew when I got back home to Adelaide that I was going to try making my own version.

Updated at: Thu, 17 Aug 2023 06:33:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories4909 kcal (245%)

Total Fat252.8 g (361%)

Carbs626.6 g (241%)

Sugars315.7 g (351%)

Protein68.3 g (137%)

Sodium3694.9 mg (185%)

Fiber27.7 g (99%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

For the cake

80gsourdough

discard

160gmargarine

I used

1egg

1 tspvanilla extract

1 pinchsalt

1 tspbaking soda

40gcocoa powder

80gsugar

230gmilk

300gplain flour

For the chocolate buttercream icing

50gmilk chocolate melts

100gmargarine

190gicing sugar

20gcocoa powder

1 tspvanilla extract

30gthickened cream

Instructions

To make the cake

Step 1

Preheat the oven to 180C.

Step 2

Mix together sourdough discard, margarine, egg, vanilla extract, salt, baking soda, cocoa powder, sugar and milk (i.e. all ingredients except the flour). I use a wooden spoon for this part but you can also use electric beaters. Once these ingredients are well combined and you’ve eliminated any margarine clumps, add the plain flour and continue to mix until you achieve a lump free consistency.

Step 3

Grease a cake tin (ideally round and about 20cm in diameter). The method I use is to give it a good coating of butter (or margarine) and then sprinkle flour into the tin so that it sticks to the butter and the tin is well coated.

Step 4

Tip the cake batter into the tin.

Step 5

Bake at 180C with the fan on (if possible in your oven, if not it may take a little extra time to bake) for approx. 55 minutes (or until a skewer comes out clean when poked into the middle of the cake).

Step 6

Remove from the oven and allow to cool in the tin for about 10 minutes. Then transfer from the tin to a cooling rack and allow to cool completely. While the cake is cooling you can make the buttercream icing.

To make the icing

Step 7

Bring water in a saucepan to a low simmer and place a bowl on top of the saucepan. Don’t allow it to touch the water, it should be a few centimetres above it. Add the chocolate bits to the bowl and stir continuously until they melt.

Step 8

In a separate bowl, mix together the icing sugar, margarine, vanilla extract, cocoa powder and thickened cream. I like to start out with a wooden spoon and then switch to electric beaters. Then add the melted chocolate and continue to beat until all is well combined.

Step 9

Spread a generous amount icing onto the top of the cake. Any leftover icing can kept in an airtight container in the fridge for up to a week (maybe longer?!) and used for future delicious cakes. If you’re feeling creative you could also add some 100’s and 1000’s (sprinkles) or almond flakes and a dusting of icing sugar.

Step 10

Finally, serve on a pretty plate and enjoy with your favourite people.