Type of dish : cake
Level of difficulty : easy
Mood : in a constant headache
I’m still in the mood for using my sourdough starter rather than discard it into the sink. But the children are not into bread, they asked for chocolate cake instead.
Luckily I still remember seeing sourdough chocolate cake recipe in King Arthur blog. It’s so famous among artisan baker. Try to type sourdough chocolate cake on google, almost every food blogger use it as a basic recipe. And so did I… I manage to half the recipe, with a modification off course.
Once I read it, there was a thought that this cake is going to be a boring one, since it only use cocoa powder as a chocolaty agent. Which is good because I’m not in the mood for double boiled dark cooking chocolate. So I come up with the idea to use pie crust, savoury one. And oh boy, it turned out great…
Pie crust :
150 gr butter, cold, cut into cubes
1 tbsp sugar
2 small size egg yolks
250 gr all purpose flour
50 gr grated cheddar cheese
120 gr starter, recently fed (100% hydration)
110 ml milk
240 gr all purpose flour
125 gr castor sugar, powdered
100 ml canola oil
1 tsp mocca paste
1/2 tsp salt
35 gr dark cocoa powder
1/2 tsp instant coffee
2 small size eggs
Pie crust : mix everything using food processor. Shape into a big dough. Wrap with plastic. Stored inside refrigerator for 1/2 hour.
Take it out, roll it using rolling pin until 1/2 cm thick.
Take your bottom-loose pie pan. Cover the base and all the sides with the pie crust dough. Pressed it until nice and smooth.
Put it back inside the fridge.
Cake : 2 hours before, prepare your starter. Take 30 gr of starter, feed him with 45 gr of flour and 45 gr of water. That way you’ll have 120 gr of starter.
Add flour and milk into the starter.Mix them well, loosely cover. Set aside on the kitchen counter for 2 hours.
After 2 hours, beat together sugar, oil, mocca paste, salt, cocoa & coffee powder. Add eggs one at a time.
Pour the chocolate mixture into the milk mixture. Continue beat with lowest speed just until combine or you can use rubber spatula.
Take the pie crust out of the fridge. Pour the chocolate cake batter on top of the pie crust.
Bake for 40 minutes, skewer test.
Served it plain or with a dollop of whipcream.
For those of you who has not yet nurtured a starter, this recipe should be one of the reason.
The chocolate cake itself is not too sweet. But the best part is the pie crust. It balanced the whole things. Sweet yet savoury, moist yet crunchy. Perfect combination of taste and texture. Proudly mention that this is the dynamic duo of an artisan baker… 😀