This will be my final recipe celebrating Sourdough September – fitting really, that it’s a recipe for a dessert – sourdough coffee chocolate cake. I’ve lifted the instructions from one of my new favourite websites – King Arthur Flour. Their recipes quick-convert between Imperial, metric and US cups – a really useful feature!
As well as Sourdough September, this cake also honours International Coffee Day which happens each year on 1st October… and while I’m at it, why not honour Chocolate Week which runs from 9th-15th October. There… I’ve covered all the bases and no one was left out!
Another good thing about this recipe is that it calls for ripe sourdough or discard. I love using up leftovers! It also lists espresso powder as an ingredient; I ground some espresso beans on the finest setting and that worked perfectly.
The resulting sourdough coffee chocolate cake is HUGE – almost a kilo of icing alone! You may want to halve the recipe. The two of us will be eating a slice every day for a week… not that I’m complaining. It’s soft, moist, sweet and gorgeous!
There are three separate parts to the process; the cake, the icing and the drizzle. If you don’t think you’ll have enough time in a single day to do all three, you can break it up into stages across two or even three days.
This would be a great one to make as a celebration cake. You could even divide the batter into two tins and make a layer cake if you prefer.
- 240g/8½oz sourdough starter, ripe or discard
- 225g/8oz whole or evaporated milk
- 240g/8½oz plain flour
- 300g/10½oz granulated sugar
- 200g/7oz vegetable oil
- 2tsp vanilla extract
- 1tsp salt
- 1½tsp baking soda
- 65g/2⅓oz unsweetened cocoa
- 1tsp espresso powder (optional)
- 2 large eggs
- 680g/24oz icing sugar
- 170g/6oz butter
- 115g/4oz plain yoghurt or buttermilk
- 1tbsp + 1½tsp espresso powder
- 15g/½oz hot water
- 50g/1¾oz dark chocolate, broken into pieces
- 15g/½oz milk
- 20g/¾oz golden syrup
- Combine the starter, milk and flour in a large mixing bowl
- Cover and rest at room temperature for 2-3 hours
- Preheat the oven to 175ºC/350°F/Gas mark 4
- Lightly grease a 23 x 33cm (9 x 13-inch) cake tin
- In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa and espresso powder - the mixture will be grainy
- Add the eggs one at a time, beating well after each addition
- Gently combine the chocolate mixture with the starter/flour/milk mixture, stirring until smooth. It will be gloopy at first; however, the batter will become smoother as you continue to beat gently
- Pour the batter into the prepared cake tin
- Bake for 30-40 minutes or until a skewer inserted into the middle comes away clean
- Remove the cake from the oven and set it on a wire rack to cool while you make the icing
- Sift the icing sugar into a large mixing bowl. Set it aside
- In a small saucepan set over medium heat, melt the butter and add the buttermilk/yoghurt
- Dissolve the espresso powder in the hot water, add to the pan, and bring the mixture just to a boil
- Immediately pour the simmering liquid over the icing sugar in the bowl, and beat until smooth
- Pour the warm icing over the cake. If you wait too long and the icing stiffens up, just spread it over the cake with an offset spatula
- Combine the chocolate pieces, milk and golden syrup in a microwave-safe container. Microwave until the chocolate softens, then stir until smooth (a couple of 10-second bursts)
- Drizzle the chocolate sauce over the icing
Justin has just declared this cake one of the best I’ve ever made – in fact one of the best he’s ever eaten – and he’s tried a few… so you must give it a try!
It’s a decadent coffee pecan cake.
It’s moist & light – the honey roasted pecans and muscovado sugar give it a toffee-like depth of flavour which is very apt for bonfire night.
A coffee liqueur-infused mascarpone cream frosting adds a really luxurious touch.
It’s garnished with more crushed pecans and chocolate-coated coffee beans. A very attractive cake with a taste to match!
- 400g/14oz cream cheese
- 60g/2oz caster sugar
- 60g/2oz butter, cubed
- 6 egg yolks
- 200ml double cream
- 10 ml/2 tsp lemon juice
- 1 tbsp dark rum
- 80g/3oz plain flour
- 3 tbsp apricot jam + 1tsp water (to glaze)
- 6 egg whites, refrigerated
- 100g/3½ granulated sugar
- Before you start, bring all your ingredients to room temperature
- Separate the eggs, putting the whites into the fridge
- Grease & line the bottom and side of a 25cm/10inch diameter spring form cake tin with parchment paper
- Cover the base & up the side of the tin with tin foil, making it water-tight
- Place the tin in an oven proof dish large enough that it can sit flat & level
- Preheat the oven to 160ºC/320ºF/gas mark 3
- Put the cream cheese and caster sugar into the bowl of an electric food mixer
- Using the K-beater attachment, mix on a medium speed for about a minute until there are no lumps
- Add the softened butter and mix, again on a medium speed, until there are no lumps
- Add the egg yolks a little at a time before adding all the double cream. Combine
- Add the lemon juice and rum. Combine
- Sift the flour before adding to the mixture. Combine
- Put the mixture into a large bowl, before thoroughly washing and drying the food mixer bowl
- Put the cold egg whites into the mixer bowl and, using the whisk attachment on a high speed, whip them into stiff peaks
- Slow the speed to medium and (while still moving) add the granulated sugar a little at a time to the egg white
- Boil half a kettle-full of water
- Carefully fold the meringue, half at a time, into the batter using a large metal spoon
- Pour the mixture into the cake tin and level the top with the back of the spoon
- Carefully pour the boiling water into the large oven-proof dish containing the cake tin before putting it into the oven
- Bake for an hour at 160ºC/320ºF/gas mark 3 before lowering the temperature to 150ºC/300ºC/gas mark 2 and cooking for another 30 minutes
- Turn off the oven, leave the oven door ajar, leaving the cake in the oven for 20 minutes
- Remove the cake from the oven and allow to cool completely in its tin on a wire rack