Are you sure you want to remove this item from your Recipe Box?
Please enter a valid email address...
The emails have been sent
Please consider subscribing to PureWow
“I’m certainly not the first person to incorporate sourdough into sweet baked goods,” pastry chef Caroline Schiff writes in her new cookbook, The Sweet Side of Sourdough. “There’s a recipe for a chocolate sourdough cake in a 1970s edition of The Joy of Cooking I came across while working on this book, and obviously I had to make it immediately.”
As Schiff explains, this espresso-chocolate bundt cake with salted caramel glaze is inspired by that one, incorporating some of her favorite flavors but retaining the moist, rich qualities of the original.
Since the cake calls for active sourdough starter, you’ll want to make sure yours is bubbly and ready to go a few days in advance. Using a Bundt pan will yield the prettiest results, but if you don’t have one, you could also bake the cake in a 9-by-13-inch pan. Either way, make sure it’s fully cooled before glazing (good luck).
Enter your registered email below!