A tender cake topped with a generous layer of homemade cream cheese frosting and garnished with fresh strawberries.
Adapted from Cultures for Health recipe:
3/4 cup chocolate chips
1/2 cup hot water
1 tsp baking soda
1 cup butter, softened
2 cups sugar
2 eggs
2 tsp vanilla
1 1/2 cup flour
2 tablespoons cocoa powder
1/2 tsp salt
1 1/2 cup fresh sourdough starter
Note: Depending on the consistency of your sourdough starter, a little more or less flour may be needed to achieve a cake batter consistency.
- Melt the chocolate in a double boiler over medium heat, stirring frequently.
- Mix in the hot water and bring the mixture to a simmer.
- Stir in the baking soda- the mixture will become lighter in color and very foamy.
- Remove from heat and allow to cool until lukewarm.
- Meanwhile, cream together the butter and sugar until fluffy.
- Add eggs and mix well.
- Add the vanilla and chocolate mixture.
- Gently fold in the flour, cocoa and salt.
- Finally fold in the sourdough starter to combine. Try to preserve the light and airy nature of the batter.
- Pour into a greased 9×13-inch or bundt pan. Allow the batter to sit in a warm spot for half hour. Bake cake at 350°F for 35 to 40 minutes. Just to be safe, place a second pan under the first to catch any overflow- when I made this my cake looked like a volcano!
- Remove from heat and let cool before covering with homemade cream cheese frosting.
