I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, Patreon, or Pinterest.
As I mentioned in the video, this is my husband's birthday week.
He is a true chocoholic and chocolate cake is his weakness. David never can say no to chocolate cake! I currently have two recipes on my website for chocolate cake.
Both are great.
Today I'm sharing with you my all-time favorite recipe for super easy and tasty cake.
This rich, super moist and absolutely delicious cake not only holds up for days--it gets even better. Baked with brewed espresso, it boasts subtle coffee flavor. Sourdough in the batter ensures a moist texture and enhances the taste.
Why Sourdough?
Sourdough starters aren’t just for making delicious bread, for they are quite versatile. In this recipe you can easily use a starter that is called "discard", which means when you have too much starter based on feeding regularly and once in a while, it's nice to use it on something else besides bread. Here are more ideas on how to use extra sourdough starter.
Please keep in mind that the fermentation process of sourdough permits good bacteria to break down the gluten proteins into small amounts. This makes sourdough goodies tolerable for gluten-sensitive people.
Cacao vs Cocoa
I'm sure most of you don't really know what the difference between cacao and cocoa is. I was on the same page with you before I dove into fermentation. This process is fascinating, and it is amazing to see how your body reacts to good stuff.
Chocolate is one of those controversial ingredients; but wait just a minute for chocolate, which is pure, unrefined and raw is one of the best things that you can consume.
Cacao refers to cacao beans that have not been roasted, while cocoa is a processed chocolate product. In other words, cacao is considered a mostly “raw” form of cocoa beans, which have been fermented and cracked but not heated to high temps. Microbiologist Bill Mollison said, "Fermentation takes place over 2-10 days, with the heap being turned twice daily, which allows the microbes to work like a "symphony orchestra". This makes cacao a better product for you to consume, full of good bacteria and easy to digest and also provides your body with powerful antioxidants.
Common Questions
What if I don't have a sourdough starter?
Well, it's not a problem, 12 hours before you want to bake, mix 1/4 cup of kefir and 1 cup of all-purpose flour. Leave on a kitchen counter, yes at ROOM TEMPERATURE, for 12 hours. Then use this mixture as a sourdough starter.
Can I substitute coconut oil?
Yes, any type of fat works here, so any oil you have on hand is usable. Butter is also an option if you don't care about keeping it vegan.
What about coffee?
Brewed strong coffee will do if you don't have espresso. In the video it's exactly what I did. Instant coffee or instant espresso powder is great too.
What if I don't have balsamic vinegar?
Use any kind of vinegar, even lemon juice. Any acid is ok here, but I do like balsamic, it creates an extra velvety cake with well-balanced flavor.
History of bunds cakes
The basic Bundt fluted cake pan shape was probably inspired by early European molded cakes, like the Gugelhupf, a brioche-style cake. Today Bundt cake pans come in a variety of shapes and sizes. The pans became popular for cake baking in the 1950s and 1960s. The American cookware company, Nordic Ware, trademarks the Bundt name other brands are sold under various descriptive names.
For me, Bundt cake became a realization after I watched the movie "My Big Fat Greek Wedding".
Let's do it...
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 12 portions
Author: Inna of innichkachef.com
Ingredients for cake
3 cups all-purpose flour
1 and 3/4 cups cane sugar
2 teaspoons baking soda
1 teaspoon pink salt
150 ml brewed coffee or espresso
1/2 teaspoon cinnamon
3/4 cup cacao powder
1 cup sourdough starter
2 and 1/4 cup water
2 Tablespoons balsamic vinegar
3/4 cup melted coconut oil
2 teaspoons vanilla extract
Ingredients for Chocolate Ganache
4 Tablespoons maple syrup
1/4 cup melted coconut oil
3 Tablespoons cacao powder
1 teaspoon vanilla extract
Directions
1. Preheat the oven to 350F.
2. Using an electric mixer with a whisk attachment, mix together all the dry ingredients (sugar, flour, cacao powder, salt, baking soda, and cinnamon).
3. Add starter, water, balsamic vinegar, coconut oil, and vanilla extract to the dry ingredient mixture.
4. Mix all together on low speed for about 2 minutes.
5. Lightly oil one big Bundt cake pan with olive oil or melted coconut oil. Then using a sifter, dust the pan with cacao powder.
6. Pour cake batter into a prepared pan and place into the oven for 45 minutes. The baking time can be varied depending on the shape of your pan. Start checking for doneness with a kitchen thermometer after 40 minutes. The temperature should be 180F.
7. Remove the pan and leave on the counter until the cake cools down to almost room temperature. If you place it on a granite countertop this process speeds up.
8. While the cake is cooling, make the chocolate ganache. Place all ingredients in a small saucepan. Bring to a gentle boil stirring constantly with a spoon.
9. Place a cake platter on top of the cake, turn upside down and flip. The cake should come out beautifully. Pour chocolate ganache over the cake. Slice and enjoy!
This cake is best to serve with ice-cream, and homemade ice-cream makes this cake even more special. Here are my three favorite ice-creams that you will absolutely love.
Matrona was helping Mama to bake this delicious cake for Daddy.
I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, Patreon, or Pinterest.
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