Sourdough Chocolate Cake

The acidity of sourdough complements the chocolate nicely, the same way buttermilk does. The cake seems to get extra lift because it has both chemical leavening and yeast-based oven spring. The crumb is tender but sturdy.

  • 6 tbs butter
  • 1 cup sugar
  • 3 oz semisweet chocolate, melted
  • 2 eggs
  • 1 cup sourdough starter
  • 1 cup milk
  • 1 tsp vanilla extract
  • 8 1/2 oz ( 1 3/4 cup) all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  1. Preheat the oven to 325 °F. Grease a 9-inch square baking pan or two 8-inch round baking pans.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the chocolate, and cream until evenly mixed.
  4. Add the eggs and beat until fluffy.
  5. Add the sourdough starter. Stir gently until evenly mixed.
  6. Sift together the flour, salt, and baking soda, then add to the butter mixture, along with the , milk and vanilla. Mix slowly until incorporated, then beat just until evenly blended.
  7. Spread evenly in the baking pan(s). Bake 50 minutes for the 9-inch square baking pan or 40 minutes for two 8-inch round baking pans.
  8. Cool in the pan on a wire rack 5 minutes, then turn out of the pan and allow to cool completely.