Ready in 2.5 hours
You know that cake in Matilda, that Bruce has to eat? This is what I imagine that cake tasting like! It is oh so moist, and so rich in flavor! Probably the yummiest chocolate cake I have ever eaten! I love bundt cakes because they stay so moist, and are the perfect size!
I found that using hot water helps the cocoa to mix in smoothly, and the discard cuts through the deep flavor so you don't feel overloaded by the richness! No more post cake sickness! The sour cream only adds to the moisture and depth of flavor without tasting like sour cream. If you don't have any on hand, you could substitute with plain yogurt for the same effect! Once you've made this cake, you won't be able to go back to boxed cake mixes!
I personally use this recipe unfermented, but if you're hoping to break down some of the gluten and get more of the sourdough benefits, you can ferment it! Just follow all the same instructions, except leave out the baking soda until right before you bake! You can ferment at room temp for 2-6 hours until bubbly, or in the fridge for 12-24 hours! If you use the fridge, be sure to pull the batter out about an hour before baking to allow it to come to room temperature! Fermenting will increase the flavor, and make the cake more digestible!
Happy baking and enjoy your cake!
-NOW FOR THE RECIPE-
1 cup melted unsalted butter
¾ c HOT water
2/3 c dark cocoa powder (not Dutch process)
1/3 c sourdough discard (straight out of the fridge)
¾ c sour cream
3 large eggs
2 tsp vanilla
1 ¾ c all-purpose flour
2 c granulated sugar
1 tsp salt
1 tsp ground cinnamon
1 tsp baking soda
1 c semi-sweet chocolate chips (optional)
4 oz semi-sweet chocolate chips
½ c heavy cream
1. In a mixing bowl whisk together the flour, sugar, salt, cinnamon and set aside. Do not add in the baking soda yet.
2. In a large mixing bowl combine the melted butter with the cocoa and hot water. Whisk until smooth.
3. Use a hand mixer or danish dough hook to mix in the dry ingredients from step 1.
4. Once fully incorporated add the discard, sour cream, eggs, and vanilla. Mix thoroughly but be careful to not over mix. Cover bowl and set aside for 30 minutes.
5. While waiting, prepare the Bundt pan by greasing it and dusting with cocoa powder. Dump out any extra cocoa.
6. Preheat oven to 350 degrees F
7. After 30 minutes add the baking soda to the cake batter with the chocolate chips, incorporate and then pour batter into the prepared Bundt pan.
8. Bake for 40-50 minutes until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake rest for 7-10 minutes before turning out of the pan onto a wire cooling rack. Cover with large bowl and let cool for at least 30 minutes before topping with ganache.
10.While the cake cools, prepare the ganache. Weigh 4 oz of semisweet chocolate into a heat proof bowl.
11.In a saucepan on the stove heat the heavy cream until just barely simmering.
12.Once the cream is simmering, pour it over the chocolate. Let the cream sit over the chocolate for 3-5 minutes, the stir until melted and smooth.
13.Pour the ganache over the cake and let it cool for a few moments.
14.Cut cake into slices and serve!