Sourdough Chocolate Cake

I’ve made this cake a couple times, making a few changes each time. Today’s version is my favorite. I used coconut oil, reduced the sugar to one cup, using pure cane sugar. I increased the cocoa to one cup. I liked the suggestion from someone to add a teaspoon of instant coffee granules, and did add it. To moisten the batter, I poured a little 2% milk into the batter—maybe 1/4 cup. To add to the chocolate flavor, I added as a last ingredient about 1/2 cup of mini chocolate chips. I cooked the cake in a Bundt pan for 50 minutes. It rose nicely, and it has a wonderful consistency and flavor. In place of icing, I did a very light dusting of confectioners sugar. The recipe is a wonderful use of my nutritious sourdough starter, which reduces a chocolate-lover’s guilt.

I would have baked it about 5 or more minutes less than recipe called for ( I actually got it out 5 min early and a tiny bit over baked, by otherwise Very Good! I used about a Tbsp. Coffee as part of the water ( as I like to do with my chocolate cakes). I made my own chocolate buttercream frosting!!! Delicious!! And I sprinkled mini semisweet chocolate chips over the top! I will save this recipes. I love using sourdough..

My family says this is the best chocolate cake they have ever eaten! It is absolutely delicious. We made it in a Bundt pan and topped it with a white chocolate glaze. If we had raspberries it would have been even more amazing.

I used avocado oil instead of shortening and used whipped cream for the topping

I substituted Canola for shortening & Xylo for sugar, a little sanding sugar on top. I made 6 giant cup cakes & 1 mini loaf. I did reduce the cooking time to 30 minutes. Came out super moist and not too sweet, delicious.