This homemade sourdough chocolate cake with sourdough starter is a perfect cake for any celebration. Pair it with any icing, but I highly recommend the light honey sweetened buttercream icing as seen in the recipe. This makes 2 8-inch round cakes.
Combine the sourdough starter, milk, and flour in a large mixing bowl. Cover and let rest at room temp for 2 to 3 hours.
Preheat oven to 350°F, grease and flour 2 8-inch round pans or 1 9x13” pan.
In a separate bowl, combine sugar, butter, vanilla, salt, baking soda, and cocoa. The mix will be grainy.
Add eggs one at a time to sugar/butter mix.
Combine chocolate and flour mix, gently stirring until smooth.
Pour the batter into the prepared pans. Bake for 25-35 minutes or until the toothpick comes out clean.
Let cakes cool before removing from the pan, apply icing as desired.
Gently heat water just enough to dissolve gelatin. Stir well, remove from heat and allow to cool to room temperature.
Beat butter until creamy and smooth, and then add honey. Slowly add water/gelatin mix and beat until light and fluffy.
Note: You will need to scrape down the sides often, and I have found that if I turn up the mixer to high and shield the edges with a towel (to avoid splashing) it takes about 5 minutes to incorporate the water. Keep at room temperature to pipe. This icing pipes really well!
This sourdough chocolate cake is delicious with a light honey sweetened buttercream icing, but you can pair it with any icing you’d like!Yields: 2 8-inch round cakes