I made this cake for my love on our first wedding anniversary. Not only was it pretty and quite rich and delicious, there was actually a little thought and symbolism behind it.
Because the way I see it, our sourdough starter is a sort of pseudo-first child. We began our starter shortly after we moved into our first house together. And it started with three very basic ingredients- flour, water, and love. (Okay, so it was flour, water, and a nearly-neglected Amish friendship bread bag-o-mush picked out of the office breakroom. Which could be similar to love, to some people.)
We fed and watered our sourdough. We let it bubble and breathe. We stirred it gently with a wooden stick. We baked some of it every weekend, more and more excited as it became sourer and sourer.
And as we adopted a cat, tore down a garage, built a new garage, adopted a second cat, bought new furniture from a real furniture store (not a thrift store) for the first time… we nurtured our sourdough. It brought us closer together. Really. It did.
Hence the cake. It was really delicious. And topped with love. And ganache.
Sourdough Chocolate Cake
Adapted from Sourdough Jack’s Cookery, via Orangette
1 c. thick sourdough starter
3/4 c. white sugar
1/4 c. dark brown sugar
1/2 c. unsalted butter, at room temperature
2 eggs, at room temperature
1 c. milk at room temperature
1 t. vanilla extract
1 t. coffee liqueur
1 t. ground cinnamon
3 oz semi-sweet chocolate, melted and cooled
1 t. salt
1-1/2 t. baking soda
2 cups sifted all-purpose flour
Leave a cup of starter out overnight (this is called proofing).
Preheat oven to 350 (or 330 with convection). Cream the sugars and butter until fluffy, then beat in eggs one at a time. Stir in starter, milk, vanilla, liqueur, cinnamon, and melted chocolate. Beat with an electric mixer or a muscled arm for two minutes. Sprinkle the salt and baking soda over the top of the batter and then fold in gently. Fold in flour until batter is smooth. Pour into buttered and floured pan. (I used an 8-inch round springform; Mollie used a Bundt pan.)
Bake until cake springs back when pressed lightly and a cake tester comes out clean, 35-60 minutes, depending on the type of pan you use. Cool; frost or sprinkle with powdered sugar; serve to your love; savor the moments.
Basic chocolate ganache
Be sure your cake is cool to the touch before frosting with ganache, as it’s very sticky and can crumb up easily if the cake is warm.
8 oz. semi-sweet or bittersweet chocolate
3/4 c. heavy cream
2 T. butter
1 T. coffee or chocolate liqueur
Roughly chop the chocolate into small pieces, and place them into a medium glass bowl. Heat the cream and butter in a saucepan just until it begins to boil on the edges. Pour the hot cream over the chocolate and whisk carefully until all of the chocolate is melted. Whisk in the liqueur. Allow the ganache to sit for a few minutes before frosting.