Comments on: Sourdough takes the (chocolate) cake

By: Dionakaye Sims

Dionakaye Sims — Mon, 09 Nov 2009 13:16:34 +0000

This look of this cake really makes my mouth water, and I definitely want to make it! Question: Does the sourdough starter in this recipe add “lift” to the cake, and if so, why add any baking powder or baking soda at all? Can sourdough starter be used as a sole leavening substitute for any cake or cookie recipe? Thank you! DK

Hi - I’d say if the sourdough starter adds lift, it would be insignificant. And I wouldn’t say you could use starter solo to leaven cakes or cookies - unless perhaps you experimented with letting the cake sit for hours to rise which, in my opinion, could compromise the flavor, due to the milk. eggs, and other perishables in the recipe. Hey, experimentation sometimes yields wonderful and unexpected results though, right? Give it a try, let us know what happens. PJH

By: Mitzie Nitta

Mitzie Nitta — Sun, 08 Nov 2009 10:06:48 +0000

I had a sourdough cake recipe which I liked and have misplaced. So, I am looking forward to using your recipe, but, you have not published the ingredients. Do I look for it somewhere else?

Also, I find your bread flour really makes a difference when feeding my sourdough starter, which I’ve had for decades.

I have printed a number of your recipes and plan to try them out one day. I usually use my starter for waffles, pancakes and breads.

Isn’t sourdough fun, Mitzie? The link to the recipe is at the end of the blog - and here it is again: Sourdough Chocolate Cake. Enjoy - PJH

By: Evelyn Hayward

Evelyn Hayward — Fri, 06 Nov 2009 21:28:24 +0000

This chocolate cakes looks wonderful. I am inspired to begin using your starters, however, I know nothing about using them. Do complete instrucitons come with the first starter? I am enjoying your whole grain white flour and other flours too. Wish you had a cooking class in the Portland, Oregon area sometime. Your newsletter is terrific.

Thanks for your kind words, Evelyn. Yes, complete instructions come with the starter. Plus there are lots of good sourdough tips here online. It seems daunting, but trust me, it’s actually quite simple. Yeast (and tha tincludes sorudough) is much friendlier and forgiving than many not familiar with it would imagine… PJH

By: Carolyn Hergenrother

Carolyn Hergenrother — Wed, 05 Aug 2009 04:14:10 +0000

Just wanted you to know — The neighborhood where I live (Durham, NC) is very actively engaged in Neighborhood Watch. To mark National Night Out, the neighborhood had a bake-off. I made several things, one being this Sourdough Chocolate Cake. It won second prize!!! And no leftovers came back!

My only problem with it was getting it out of the baking pan and into the foil lined box to take to the event. Altlhough I’d made it two days previously, the frosting was still very soft and sometimes tended to slide off the cake and the cake crumbled at the slightest touch. By the time I had the box filled, counter and floor were covered with crumbs and I had cleaned the floor twice already. (There are times I miss the dogs.)

Now I”ve got to watch for a super recipe for next year.

By: Carolyn Hergenrother

Carolyn Hergenrother — Wed, 29 Jul 2009 22:53:14 +0000

Note to those people who don’t drink coffee and have a problem with espresso powder in recipes. I don’t drink coffee any more but a little jar (2 oz.) of espresso powder lives in my cupboard (under the can of baking powder!). I’ve had it for quite a while now (years) and it’s only about half gone. I have no idea what it cost. But the point is, it doesn’t take up that much room, it seems to keep forever, and when I need it I have it. It really does tweak up the chocolat flavor but doesn’t add a noticeable coffee flavor.

Thanks for the endorsement, Carolyn! I really do like the espresso powder with chocolate… as you say, it doesn’t make the chocolate taste like coffee - any more than vanilla makes chocolate taste like vanilla. It simply enhances that rich chocolate flavor… PJH

By: Michele Yanow

Michele Yanow — Wed, 24 Jun 2009 21:28:49 +0000

Have you tried this with any non-dairy substitutes for the milk (soy, almond, etc.)? If so, which do you recommend? Thanks!

Haven’t tried any, but I think any of them would work just fine, Michele… PJH

By: Larkin

Larkin — Fri, 10 Apr 2009 11:59:56 +0000

I am new to the whole sourdough starter thing…this is only week 3 of feeding weekly and baking something each Friday. I would love to try this chocolate cake but am wondering what type of flour to use? I use unbleached all-purpose flour to feed my starter each week. Should I use the same for this cake? Thanks!

Absolutely, Larkin - our King Arthur Unbleached All-Purpose Flour is the way to go. Enjoy - PJH

By: Diane Miller

Diane Miller — Fri, 06 Feb 2009 22:07:57 +0000

OK, I finally made this chcolate cake, substituting melted butter for the oil as you suggested. It is fabulous!!! So moist and tender, wonderful flavor, I don’t know why you would make it with oil in the first place. I did not have expresso powder so I just added some leftover coffee from breakfast. I was kind of frightened of your iceing so I made chocolate iceing, it turned out great. I can’t wait to try using melted butter in my Meyer Lemon cake, I’ve always been a little dissatisfied with the oily feel and taste of it. Thank you so much for your suggestion.

By: Grace

Grace — Thu, 05 Feb 2009 08:38:27 +0000

Does this recipe bake well as cupcakes? Obviously, shorter baking time.
thanks!

Yes, I’m sure cupcakes would be fine. Shorter baking time - try 20 minutes? I haven’t tried it, but sounds like a good idea… PJH

By: Anastasia

Anastasia — Mon, 17 Nov 2008 19:50:24 +0000

I just got my KA starter and made a loaf of rustic sourdough bread this weekend. Delicious! I can’t decide if I want to try this chocolate cake or the extra-tangy bread next

I have a question about the starter. The instructions for use say to remove one cup, feed 1 c flour and 1/2 c water, wait 4-12 hours, use fed starter, then feed again before refrigerating. What’s the significance of that second feeding? Is it just to maintain the volume of starter? Or for some other reason? The reason I ask is that I typically make small batches of things… one loaf of bread instead of two, etc. So I’d only need 1/2 c starter for most recipes. If the second feeding is just to maintain the volume of the starter, then could I skip it when I start getting more starter than I need? Thanks!

Yes, Anastasia, to maintain volume. And yes, you can skip that second feeding, if you’re OK with the volume of your starter diminishing. Enjoy - PJH