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Rich Sourdough Chocolate Cake with Raspberries

Rich Sourdough Chocolate Cake with Raspberries

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  • Author: Kaylee
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: Approximately 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in the delightful flavors of our Rich Sourdough Chocolate Cake with Raspberries, a dessert that beautifully marries the deep richness of chocolate with the tartness of fresh raspberries. This cake is not only a treat for your taste buds but also a clever way to utilize that sourdough starter discard you have on hand. Moist and rich, this cake is perfect for any occasion, whether it’s a birthday celebration or a cozy family gathering. The simple preparation makes it accessible for bakers of all levels, ensuring that you can whip up this delectable dessert with ease. With every bite, you’ll experience a burst of chocolatey goodness complemented by juicy berries, making it an instant favorite among friends and family.


Ingredients

Scale
  • 240 grams sourdough starter discard (1 cup)
  • 180 grams all-purpose flour (1½ cups)
  • 50 grams Dutch process cocoa powder (½ cup)
  • 200 grams brown sugar (1 cup)
  • 120 grams Greek yogurt (½ cup)
  • 113 grams unsalted butter (softened, ½ cup)
  • 2 eggs
  • 180 grams milk (¾ cup)
  • 125 grams raspberries (fresh or frozen, 1 cup)
  • 90 grams chocolate chips (your favorite ones, ½ cup)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round pan.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another mixing bowl, cream together softened butter and brown sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla and Greek yogurt.
  5. Incorporate the sourdough discard until uniform.
  6. Gradually mix in the dry ingredients with milk until smooth.
  7. Gently fold in raspberries and chocolate chips.
  8. Pour batter into the prepared pan and bake for 55-60 minutes until a toothpick comes out clean.
  9. Allow to cool in the pan for about 10 minutes before transferring to a wire rack.


Nutrition

  • Serving Size: 1 serving
  • Calories: 340
  • Sugar: 30g
  • Sodium: 145mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 45mg