I’m working on resurrecting the Forage Sourdough Starter and found this recipe as something to do with the discard.
I’m not much of a baker, and it’s definitely not pretty baking, but it ended up tasty so I’m happy with it.
- 1 cup (227g) sourdough starter, ripe (fed) or discard
- 1 cup (227g) milk (whole milk or 2% preferred) or evaporated milk
- 2 cups (241g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 cups (298g) granulated sugar
- 1 cup (198g) vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 3/4 cup (64g) natural cocoa
- 1 teaspoon espresso powder, optional
- 2 large eggs
For milk, I only had cream so did 1/2 cup of cream thinned with half cup of water.
The instructions were very good. The chocolate sugar oil egg mixture was very thick, and it went gloopy when mixed with the sourdough.
I put a teaspoon of ground coffee in (not powder).
Dutch cocoa powder is what I had so used that.
- 6 cups (680g) confectioners’ sugar
- 12 tablespoons (170g) butter, room temperature
- 1/2 cup (113g) plain yogurt or buttermilk
- 1 tablespoon + 1 1/2 teaspoons espresso powder
- 1 tablespoon (14g) water, hot
The icing I completely made up and didn’t do the chocolate drizzle.
I only used 3 cups of icing sugar. I used less butter. I didn’t have yogurt or buttermilk — so I used skim milk powder, juice from one fresh lemon, and added the zest from the lemon. I added a cup of shredded coconut.
As you can see it’s not a pretty cake and it didn’t totally set.
The chocolate part is fluffy and deep dark chocolate flavour. The coconut chunks are a bit of weird texture, and the lemon takes it in a weird direction.