Greetings, my beloved coffee enthusiasts! As a barista, I have spent an impressive deal of time perfecting the craft of brewing the perfect cup of joe. However, today I bring a new challenge to your caffeine-loving heart – the sourdough chocolate cake with mocha frosting recipe.
Yes, I know what you are thinking. A sourdough chocolate cake might sound bizarre in itself, and the addition of mocha frosting raises some eyebrows, but let me tell you this – it is an absolute game-changer. The rich and decadent flavor will leave your taste buds jumping for joy.
Get ready to embrace that leftover sourdough starter with open arms and dive deep into a luscious world of dark chocolate chunks swirled in creamy mocha frosting. Trust me; you won’t regret this journey.
So whether you are looking for an indulgent chocolaty treat, something to impress at your next dinner party, or just a new culinary adventure to embark on, the sourdough chocolate cake with mocha frosting is sure to hit the spot. So dust off that apron, preheat your oven and get ready to bake your way to blissful happiness.
Why You’ll Love This Recipe
Folks, let me tell you why this sourdough chocolate cake with mocha frosting recipe is guaranteed to knock your socks off.
First things first, who doesn’t love chocolate cake? And let me tell you, this ain’t just any old chocolate cake. No sir. This here cake is made with sourdough starter, giving it an extra layer of flavor complexity that’ll make your taste buds dance with joy.
But wait, there’s more! We are talkin’ about a rich chocolate cake smothered in a mocha frosting that’ll knock your socks off. The combination of the deep, dark chocolate cake and the mocha frosting – made with cocoa powder and strong coffee – takes this dessert to a whole new level of flavor. It’s like you’ve died and gone to dessert heaven!
And if that ain’t enough to convince you, let me remind you that this recipe can be whipped up using just one bowl – that’s right, one bowl! Ain’t nobody got time for washing up a million dirty dishes after baking a delicious cake. Plus, you can even use sourdough discard in the recipe. Ain’t no wastin’ round these parts.
So next time you’re hankerin’ for something sweet and satisfying, give this sourdough chocolate cake with mocha frosting recipe a try. Trust me, y’all won’t regret it!
Here are the ingredients you need to make this Sourdough Chocolate Cake With Mocha Frosting Recipe. I highly recommend gathering and measuring all ingredients before starting to make the cake to ensure you have everything you need.
For Sourdough Chocolate Cake:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup cocoa powder
- 1 cup sourdough starter discard, active or non-active (use your unfed discard)
- 1/2 cup buttermilk or plain yogurt (or use a mix of both)
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
For Mocha Frosting:
- 6 tablespoons unsalted butter, at room temperature
- 3 cups confectioners’ sugar
- 3/4 cup cocoa powder
- 6 tablespoons hot water
- 1/4 cup milk or cream
- 2 teaspoons vanilla extract
- 2 teaspoons corn syrup
- Chopped peanuts or walnuts
- Dark chocolate shavings
All of these ingredients combine together into delectable and rich chocolate flavor that makes the perfect sourdough cake irresistible.
The Recipe How-To
Let’s get baking! Here is how you can make your very own Sourdough Chocolate Cake with Mocha Frosting at home.
For the Chocolate Cake:
- 2 cups unbleached all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk or plain yogurt, room temperature
- 1 cup sourdough starter, discard or active
- ½ cup unsalted butter, melted and cooled
- 1 tablespoon vanilla extract
- 1 cup hot water
For the Mocha Frosting:
- 1 cup unsalted butter, softened to room temperature
- 4 cups confectioners’ sugar
- 1/4 cup corn syrup
- 2 tablespoons cocoa powder
- 2 teaspoons vanilla extract
- 4 tablespoons coffee or milk
Step 1 – Preparing the cake batter
1. Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan with some butter and sprinkle generously with flour. Tap out any excess flour.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Beat in the eggs one at a time until fully incorporated.
4. Add buttermilk or yogurt, sourdough discard or active starter and melted butter, stirring until smooth.
5. Slowly mix in hot water and vanilla extract until well combined.
Step 2 – Baking the Cake
6. Pour the batter into the prepared pan and smooth out the top.
7. Bake for 40 to45 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove from oven, allow it to cool for 10 minutes before inverting onto a wire rack to cool completely.
Step 3 – Making the Mocha Frosting
9. In a large mixing bowl, beat butter until creamy using an electric mixer.
10. Gradually add the confectioner’s sugar and cocoa powder, mix to combine after each addition.
11. Add corn syrup and vanilla extract and beat until smooth.
12. Slowly pour in coffee or milk in small increments, whisking continuously until you’ve achieved a smooth and spreadable consistency.
Step 4 – Assembling the Cake
13. Once the cake is completely cooled, place it on a cake stand or plate and spread frosting over its surface using a spatula or butter knife.
14. Top with chopped walnuts or pecans if desired.
Your Sourdough Chocolate Cake with Mocha Frosting is now ready to be enjoyed by you and your family!
Substitutions and Variations
Have you ever heard the saying, “Variety is the spice of life?” Well, it’s also the spice of baking! While this sourdough chocolate cake with mocha frosting recipe is already a delicious and classic take on chocolate cake, there are a plethora of substitution and variation options to make it your own.
Are you allergic to nuts? No problem. You can easily omit the walnuts and pecans in the recipe and replace them with other additions like shredded coconut or dried fruit for some added texture and flavor.
Not a fan of corn syrup? Substitute it with maple syrup or honey instead. You can keep the richness without sacrificing taste, my friend!
If you’re looking for a healthier alternative, try substituting some of the ingredients in the recipe with healthier options, such as almond flour or whole wheat flour instead of unbleached all-purpose flour. Additionally, you could substitute plain yogurt or milk for buttermilk to decrease the fat content.
While we love the combination of sourdough and dark chocolate in this recipe, feel free to experiment with different types of chocolate! Mocha chocolate (chocolate mixed with coffee) would further enhance that rich flavor, making every bite a decadent delight.
And if you’re feeling adventurous, you can turn this sourdough chocolate cake into a layer cake for a grander presentation. Moreover, instead of mocha frosting, try topping your cake with whipped cream or peanut butter cream cheese frosting. Or drizzle some warm chocolate ganache over your slice instead.
Don’t be afraid to experiment with different combinations! With these substitutions and variations, your sourdough chocolate cake with mocha frosting will be even more unique than ever before.
Serving and Pairing
Now that you’ve made this decadent sourdough chocolate cake with mocha frosting, it’s time to decide how you want to serve and pair it for maximum indulgence.
First off, let’s talk about portion sizes. This cake is rich and indulgent, so a little goes a long way. I recommend cutting small slices – about 1 inch wide – to savor the flavor without overwhelming your taste buds.
Next, let’s think about how to pair this dessert. A simple glass of milk or cup of coffee can help balance out the sweetness of the cake. You could also try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast in texture and temperature.
But if you’re looking for something more adventurous, try pairing this cake with some chopped walnuts or pecans sprinkled on top for a crunchy contrast to the smooth cake. Or drizzle some corn syrup on top for an extra sticky-sweet kick.
If you’re feeling really daring, try pairing this cake with a glass of red wine for a surprising yet delightful combination. The tannins in the wine will help cut through the richness of the chocolate and complement the mocha flavor.
And lastly, don’t forget about presenting your beautiful creation. This cake makes a stunning centerpiece for any celebration, whether it’s a birthday party or family dinner. You could even try layering it with some peanut butter or cream cheese frosting and decorating it with chocolate ganache for an extra fancy touch.
No matter how you choose to serve and pair it, one thing is certain: this sourdough chocolate cake with mocha frosting recipe is sure to impress and satisfy any sweet tooth.
Make-Ahead, Storing and Reheating
Ah, the age-old question – how to keep your delicious Sourdough Chocolate Cake with Mocha Frosting fresh for days. Fear not, my dear coffee-loving friends, as I’ve got a few tips and tricks up my sleeve to ensure your cake stays moist and tasty.
First off, let’s talk about making this cake ahead of time. If you’re planning on whipping up this cake for a special occasion or event, you can definitely make it ahead of time. Simply bake the cake according to the recipe, allow it to cool completely, wrap it tightly in plastic wrap or aluminum foil, and store it in the fridge for up to three days.
When it comes to storing your cake, one thing you want to avoid is leaving it out at room temperature for too long, especially if you’re in a warm climate or during summer months. This can cause your frosting to melt and your cake to spoil quicker than it should.
If you’re storing leftovers after serving, make sure you cover any exposed cut edges with plastic wrap or foil before placing them in an airtight container. This will prevent air from drying out the cake and making it tough or stale. You can also refrigerate any leftover frosting and reuse it later too!
To reheat your Sourdough Chocolate Cake with Mocha Frosting, simply take it out of the fridge and let it come to room temperature first. If you want to serve it warm, cut sliced pieces in microwave-safe dishes and heat them in the microwave for 10-15 seconds each. That said, I do think this cake tastes best fresh out of the fridge as is because of its rich chocolate flavor that becomes more intense when chilled.
Lastly, I recommend topping slices with some toasted walnuts or pecans for added crunchiness and texture, but if you don’t have any on hand any nut toppings of choice can be used.
Now that you know how to properly store, reheat, and serve your cake – go ahead and indulge away!
Tips for Perfect Results
Listen here, folks. I’ve been brewing coffee for a long time now, and let me tell you – there are a few things you need to keep in mind if you want to make sure your sourdough chocolate cake with mocha frosting comes out perfectly every time.
First off, when it comes to the sourdough starter, make sure it’s active and lively. If it’s been sitting in the fridge for too long, it might not work as well. Give it a feeding or two before you use it in your cake recipe. Trust me, this will make all the difference in the world.
Now, when it comes to the chocolate part of the cake, don’t skimp on quality. Use dark chocolate that’s at least 70% cacao for maximum richness and flavor. And while we’re on the subject of chocolate, don’t forget to sift your cocoa powder – this will help avoid any lumps in your batter.
As for the flour, use unbleached all-purpose flour for best results. It’ll give your cake a good structure without making it too dense. And when measuring your flour, spoon it into the measuring cup instead of scooping it – this will help you get a more accurate measurement and avoid over-packing the flour.
When making the frosting, be sure to use room temperature butter so it creams together smoothly with the confectioners’ sugar. And if you want a little extra something-something in your frosting, try adding a tablespoon of corn syrup – this will give it a bit of shine and an extra level of sweetness.
Lastly, be patient! Let the cake cool down completely before frosting it. Don’t rush it or you’ll end up with melted frosting and a sad-looking cake.
Follow these tips to a tee and trust me, you’ll have yourself one delicious sourdough chocolate cake with mocha frosting every single time.
And there you have it, folks! The ultimate recipe for a rich and decadent sourdough chocolate cake with mocha frosting. This cake may sound complex to make, but with the right instructions and ingredients, it’s a piece of cake, so to speak!
Not only is this cake incredibly delicious and indulgent, but there are also many potential variations and substitutions to try out. You can crush some walnuts or pecans and sprinkle them on top of the frosting, add corn syrup or hot water to adjust the consistency, use buttermilk or plain yogurt instead of milk – the possibilities are endless!
By using sourdough starter instead of traditional yeast or baking powder in this recipe, you’re not only adding that distinctive tangy flavor typical of sourdough bread, but also enhancing the nutritional value of this cake. Sourdough starter contains live microorganisms that break down gluten and other potentially harmful substances in the dough, making it easier to digest.
In conclusion, if you love chocolate and coffee flavors and want to impress your friends or family with a unique dessert that combines both, this is definitely a recipe worth trying. Let’s face it – life can be tough sometimes. But when you have a slice of sourdough chocolate cake with mocha frosting in front of you, everything seems just a little bit sweeter!
Sourdough Chocolate Cake With Mocha Frosting Recipe
- 1 cup sourdough starter (proofed)
- 1 cup whole milk
- 2 cups unbleached all-purpose flour (8 1/2 ounces)
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 3/4 cup natural cocoa powder (not Dutch process)
- 2 large eggs
- 6 cups confectioners' sugar
- 3/4 cup butter
- 1/2 cup buttermilk or 1/2 cup plain yogurt
- 1 1/2 teaspoons espresso powder
- 1 tablespoon hot water
- 1/3 cup semi-sweet chocolate chips
- 1 tablespoon milk
- 1 tablespoon corn syrup
- 1/2 cup chopped walnuts (optional) or 1/2 cup pecans (optional)
- Combine the "fed" starter, milk, and flour in a large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won't necessarily bubble, but it may have expanded a bit.
- Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
- In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, and cocoa. The mixture will be grainy.
- Add the eggs one at a time, beating well after each addition.
- Gently combine the chocolate mixture with the starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but the batter will smooth out as you continue to beat gently.
- Pour the batter into the prepared pan.
- Bake the cake for 30 to 40 minutes, until it springs back when lightly pressed in the center, and a cake tester inserted into the center comes out clean.
- Remove the cake from the oven, and cool on a rack while you make the icing.
- Sift the confectioners' sugar into a large mixing bowl, and set it aside.
- In a small saucepan set over medium heat, melt the butter and add the buttermilk or yogurt. Dissolve the espresso powder in the hot water, add to the pan, and bring the mixture just to a boil.
- Immediately pour the simmering liquid over the confectioners' sugar in the bowl, and beat till smooth.
- Pour the warm frosting over the cake.
- Combine the chocolate chips, milk, and corn syrup in a microwave-safe cup. Microwave till the chips soften, then stir till smooth.
- Drizzle the chocolate over the icing. (This can be done immediately or you can wait until the cake is cooled.).
- If desired sprinkle chopped nuts on top.
Add Your Own Notes
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