Long-Fermented Sourdough Chocolate Cake
Servings: 1 Cake
This long-fermented sourdough chocolate cake is rich, tender, and deeply chocolatey, finished with a light whipped mascarpone frosting.
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Ingredients
CAKE
- 320 g Flour
- 120 g Olive Oil
- 120 g Active Starter
- 25 g + 50g Cocoa Powder
- 240 g Hot Coffee
- 3 Eggs
- 300 g Sugar
- 250 g Buttermilk or milk
- 80 g Greek Yogurt
- 2 tsp Baking Soda
- 10 g Vanilla
WHIPPED MASCARPONE
- 8 oz. Mascarpone Cream
- 454 g Heavy Cream
- 120 g Powdered Sugar
- 50 g Cocoa Powder
Instructions
DAY ONE
- Mix your flour, olive oil, active starter, 25g of cocoa powder, and warm coffee thoroughly. Leave at room temperature for 12-24 hours to fully ferment.
DAY TWO
- Preheat the oven to 350°F. Then, add the eggs and sugar to the bowl of a stand mixer. Using the whisk attachment, beat the mixture until light and fluffy.
- Add the buttermilk, Greek yogurt, remaining cocoa powder (50g), vanilla, and baking soda. Whisk until combined.
- Lastly, add your fermented flour mixture. Whisk until combined, starting at a low speed to avoid splashing. The batter should become smooth.
- Divide the batter into your greased cake pans (Recommended: (2) 9” round cake pans). Bake for 25-30 minutes, until the centers are fully set.
- While your cakes cool, prepare the whipped mascarpone. Add your mascarpone and heavy cream to a stand mixer with the whisk attachment. While whisking, slowly add the powdered sugar and cocoa powder, whisking until stiff peaks form.
- Assemble your cake once it is fully cooled, and ENJOY!