This chocolate sourdough cake is a delightful twist on a classic dessert, featuring a rich espresso glaze that enhances its flavor.
Combine the sourdough starter, buttermilk, and flour in a large mixing bowl. Cover and let it rest at room temperature for 2 hours.
Ensure the sourdough starter is active for the best flavor and texture.
Preheat the oven to 350°F and grease a 9x13 inch baking pan.
Use parchment paper for easier removal of the cake.
In another bowl, mix the sugar, cocoa powder, salt, and baking soda. Add the eggs, melted butter, and vanilla extract, and mix until smooth.
Mix until the cocoa powder is fully incorporated to avoid lumps.
Combine the chocolate mixture with the sourdough mixture, stirring until smooth.
Fold gently to maintain the airiness of the batter.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Avoid overbaking to keep the cake moist.
While the cake cools, prepare the glaze by melting the butter in a saucepan, then adding the espresso powder and hot water. Mix with the confectioners' sugar until smooth.
Sift the confectioners' sugar to avoid lumps in the glaze.
Pour the glaze over the cooled cake and sprinkle with chopped walnuts.
Let the glaze set slightly before slicing for cleaner cuts.
Slice the cake and serve. Enjoy your delicious chocolate sourdough cake!
Pair with a cup of coffee for a delightful experience.
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