Name: Sourdough Chocolate Cake with Sour Cream Frosting & Holiday Twist
Prep time: 3 h 15 min
Cook time: 55 min
Total time: 4 h 10 min
Cuisine: american
Ingredients: 1 cup active sourdough starter; 1 cup whole milk; 1 1/2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1/2 teaspoon fine sea salt; 1/2 cup unsalted butter softened; 1 1/2 cups granulated sugar; 2 large eggs room temperature; 1 teaspoon vanilla extract; 1/2 teaspoon peppermint extract optional; 1/2 cup brewed coffee or hot water; 1/2 cup chopped nuts optional; 1 cup sour cream full-fat; 4 tablespoons butter softened; 2 to 2 1/2 cups powdered sugar sifted; 1/3 cup unsweetened cocoa powder; 1/2 teaspoon vanilla extract; 1/4 teaspoon peppermint extract optional; 1 to 2 tablespoons milk or cream; crushed peppermint candies or chocolate shavings

Description

A moist chocolate Bundt cake made with sourdough starter, topped with tangy sour cream frosting and a festive peppermint and nut garnish for holiday gatherings.

Ingredients

Scale

1 cup active sourdough starter

1 cup whole milk

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon fine sea salt

1/2 cup unsalted butter softened

1 1/2 cups granulated sugar

2 large eggs room temperature

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract optional

1/2 cup brewed coffee or hot water

1/2 cup chopped nuts optional

1 cup sour cream full-fat

4 tablespoons butter softened

2 to 2 1/2 cups powdered sugar sifted

1/3 cup unsweetened cocoa powder

1/2 teaspoon vanilla extract

1/4 teaspoon peppermint extract optional

1 to 2 tablespoons milk or cream

crushed peppermint candies or chocolate shavings

Instructions

1. Whisk together sourdough starter and milk until smooth, then stir in flour and cover to rest for 2 to 3 hours at room temperature.

2. Preheat oven to 350°F (175°C). Grease and flour a 10 to 12 cup Bundt pan.

3. Whisk cocoa powder, baking soda, and salt in a bowl to remove lumps.

4. Cream butter and sugar in a mixer until light and fluffy, about 2 to 3 minutes.

5. Beat in eggs one at a time, then blend in vanilla and optional peppermint extract.

6. Alternate adding the rested sourdough mixture, dry cocoa mixture, and brewed coffee to the creamed butter, mixing gently.

7. Fold in chopped nuts if using, then pour batter into prepared Bundt pan and smooth the top.

8. Bake for 45 to 55 minutes or until a toothpick comes out with moist crumbs. Cool in pan for 15 minutes, then invert onto a cooling rack.

9. Beat softened butter, then mix in sour cream until smooth. Gradually add powdered sugar and cocoa powder with milk until thick and spreadable, then stir in vanilla and optional peppermint extract.

10. Frost the cooled cake with sour cream frosting, then garnish with crushed peppermint candies, chocolate shavings, or toasted nuts. Chill for 30 minutes or serve immediately.

Prep Time: 3 hours 15 minutes
Cook Time: 55 minutes
Category: dessert
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 slice

Keywords: sourdough chocolate cake, sour cream frosting, chocolate glazed bundt, holiday dessert, sourdough starter recipe, peppermint cake, festive baking