This Overnight Sourdough Chocolate Cake isnβt just another dessertβitβs a showstopper! The sourdough discard adds a subtle tang and moist texture, while the rich chocolate flavor, enhanced by cocoa powder and optional coffee, creates a depth of flavor thatβs irresistible.
1/4cup50g sourdough discard or active starter π
2eggsroom temperature π₯
1 1/2cups320g sugar π¬
1tsp5g vanilla extract πΈ
1/2cup125g vegetable oil π₯
1/3cup40g cocoa powder π«
1 1/2tsp8g baking powder π§
3/4tsp4g baking soda π§
3/4tsp4g salt π§
2/3cup150g boiling water π§
1 1/2tsp8g instant coffee powder (optional) β
1 1/2tbsp20g butter (for greasing) π§
1 1/3cups400g sweetened condensed milk π₯
1cup170g milk chocolate pieces π«
1tsp5g vanilla extract πΈ
Instructions
In a large bowl, mix 2 1/4 cups (280g) flour, 1 cup (250g) cold milk, 1/4 cup (20g) cocoa powder, and 1/4 cup (50g) sourdough discard until combined. Cover and let ferment overnight at room temperature for 8-12 hours. ππ₯π«π
Preheat oven to 350Β°F (175Β°C) and grease a bundt pan with 1 1/2 tbsp (20g) butter. π§π₯
In a separate bowl, beat 2 eggs with 1 1/2 cups (320g) sugar and 1 tsp (5g) vanilla extract, then add 1/2 cup (125g) vegetable oil, 1/3 cup (40g) cocoa powder, 1 1/2 tsp (8g) baking powder, 3/4 tsp (4g) baking soda, and 3/4 tsp (4g) salt. Mix well. π₯π¬πΈπ₯π«π§π§
Stir in 2/3 cup (150g) boiling water and 1 1/2 tsp (8g) instant coffee (if using), then fold in the fermented sourdough mixture. Pour into the prepared pan. π§βπ
Bake for 50 minutes or until a toothpick comes out clean. Cool completely. π₯β²οΈ
In a saucepan, heat 1 1/3 cups (400g) sweetened condensed milk over medium heat until warm. π₯
Add 1 cup (170g) milk chocolate pieces and 1 tsp (5g) vanilla extract, stirring until melted and smooth. π«πΈ
Remove from heat and let cool slightly before pouring over the cooled cake. Spread evenly. π°
Allow the frosting to set before serving. βοΈπ½οΈ