Sourdough Chocolate Bundt Cake
Decadent, incredibly moist chocolate bundt cake made with discard sourdough starter topped with a rich, buttery chocolate glaze.
Servings: 1 10" bundt cake
Ingredients
Cake
- 1 3/4 cup (218 grams) all purpose flour
- 1 1/4 cup (250) granulated sugar
- 1/2 cup (85 grams) brown sugar, packed
- 3/4 cup (75 grams) dutch processed cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 oz semi sweet chocolate bar or baking chips
- 1/2 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 170 grams sourdough starter, unfed (heaping 1/2 cup)
- 1 1/4 cup hottest tap water
Glaze
- 2 oz cream cheese, softened
- 4 tbsp salted butter, melted
- 1/4 cup (25 grams) cocoa powder
- 1/2 tsp vanilla extract
- 1 1/4 cup (145 grams) powdered sugar
- ~ 1/2 cup heavy whipping cream
Instructions
- Preheat oven to 350° F.
- In a large bowl, whisk together the dry ingredients - flour, sugars, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, melt the chocolate in the microwave in 15-30 second bursts, stirring each time. When fully melted, set aside to cool.
- Once the melted chocolate lightly warm or cooled, add the oil, eggs, vanilla, unfed sourdough starter, and whisk vigorously together or beat together with a hand mixer until well combined.
- Add the mixed wet ingredients to the large bowl of dry ingredients and gently mix together. Add the hot water last and mix together until everything is combined and smooth.
- Spray a bundt pan generously with nonstick spray. Optional, but an additional assist to ensure a nonstick bundt pan is to sift in cocoa powder to the main portion to the bundt pan.
- Pour the batter into the prepared bundt pan and bake in the oven for about 38-42 minutes, or until moist or no crumbs come out on a toothpick.
- Keep it in the bundt pan for 5-10 minutes until you see the edges of the cake release from the sides of the pan. Transfer to a cooling rack. You can do this by placing a cooling rack on top of the bundt pan and then holding it all together, flip it over swiftly and gently.
- Glaze: Prepare the glaze by first beating together the softened cream cheese and melted butter. Add cocoa powder, powdered sugar, and vanilla; beat again. Lastly add heavy cream until desired consistency. You can also warm it up in the microwave for 15-30 seconds at a time to assist with the glaze-like consistency.
- When cake is still slightly warm or cooled, use a large spoon to dress the cake with the chocolate glaze. Store at room temperature. Enjoy!