Prepare to revolutionize your baking game with the most unexpected culinary marvel - a Sourdough Chocolate Bundt Cake that will make your taste buds dance and your guests wonder about your secret baking superpower! This isn't just another chocolate cake; it's a transformative dessert that ingeniously combines the tangy complexity of sourdough with rich, indulgent chocolate, creating a mind-blowing treat that defies ordinary dessert expectations. Whether you're a seasoned baker or a curious kitchen adventurer, this recipe promises to elevate your baking skills and impress even the most discerning chocolate lovers.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup sourdough starter, unfed
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter or non-stick cooking spray, ensuring all crevices are well-coated.
- In a large mixing bowl, combine the unfed sourdough starter, granulated sugar, and unsweetened cocoa powder. Whisk these ingredients together until they are well incorporated and smooth.
- Add the melted butter to the mixture, stirring continuously to create a consistent blend. Then incorporate the eggs one at a time, mixing thoroughly after each addition.
- Stir in the vanilla extract, ensuring it is evenly distributed throughout the batter.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt to remove any lumps and ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a dense cake.
- Fold in the chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 45-50 minutes. To test for doneness, insert a toothpick into the center of the cake - it should come out with a few moist crumbs but not wet batter.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set and makes it easier to remove from the pan.
- Carefully invert the bundt pan onto a wire cooling rack, gently tapping the bottom to release the cake. Allow the cake to cool completely before slicing.
- Optional: Dust with powdered sugar or drizzle with chocolate ganache before serving for an extra touch of decadence.
Tips
- Use unfed (discard) sourdough starter at room temperature for the best texture and flavor development.
- Don't overmix the batter - gentle folding is key to maintaining a light, tender crumb.
- Ensure your bundt pan is meticulously greased to prevent any cake sticking, paying extra attention to those intricate pan details.
- For maximum moisture, use room temperature eggs and butter to help ingredients blend more smoothly.
- Check cake doneness with the toothpick test, but remember that a few moist crumbs are actually desirable in a chocolate cake.
- Allow the cake to cool completely before removing from the pan to maintain its structural integrity.
- For an extra flavor boost, consider using high-quality cocoa powder and chocolate chips.
- Store the cake in an airtight container at room temperature for up to 3-4 days to maintain its moisture and richness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 75mg
