This rich and moist sourdough chocolate pound cake will make a beautiful centerpiece for your dessert table.
I inherited this vintage chocolate pound cake recipe from my grandmother’s collection. To me, handwritten recipes are the ultimate symbol of love and family. The food that we pour over nourishes our families, honors our cultures and heritages, and creates beautiful, joyful memories. I love adding sourdough to these recipes as a way of honoring the stories that these recipes tell while creating new ones of my own. I hope that your family will make your own memories through this recipe.
A note on using a kitchen scale
I’ve been baking for 18 years. At first I was extremely resistant to using a kitchen scale. I loved my cute measuring cups and spoons, my grandmothers and great grandmothers never cooked with a scale, and I was intimidated by trying something that seemed overly complicated.
About 4 years ago I finally broke down and invested in a kitchen scale. What I found was that my baked goods came out more consistent with each batch. I also found using the scale to be much easier than baking with measuring cups and spoons. I had fewer dishes to clean because I was pouring ingredients directly into my mixing bowl and I no longer had to fight to get stuck on sourdough out of my measuring cups.
My measuring cups and spoons still have a place in my kitchen, but when baking, especially with finnicky sourdough, I highly recommend using a scale. Your baked goods will come out better each time, I promise.
Sourdough Chocolate Pound Cake Recipe
To start making your sourdough chocolate pound cake, start by greasing a 12 cup bundt pan. Sprinkle flour into the bundt pan and shake to cover the inside. This will help prevent your cake from sticking. Set aside.
Preheat oven to 325. Combine 2 sticks of butter and 114 grams of lard or shortening to the bowl of your stand mixer. Mix until just combined. Slowly add in 600 grams of sugar and mix until creamed.
Next, add in 5 eggs, one at a time, and mix. Once your eggs are incorporated, add in 100 grams of sourdough discard and mix thoroughly.
Next, in a separate mixing bowl, whisk together 310 grams of flour, 2 grams of baking powder, 3 grams of salt, and 35 grams of cocoa powder.
Alternate between adding and mixing in small amounts of the dry ingredients and 190 grams of milk to the sourdough mixture in your mixing bowl to cream. Once you’ve incorporated all the dry ingredients and milk, add in 6 grams of pure vanilla extract and beat.
Pour the mixture into your prepared bundt pan.
Bake at 325 for 80 minutes. When your cake is done, the top should spring back lightly when pressed, or an inserted toothpick should come out clean. Set your cake aside to cool.
While your cake cools, begin making the fudge glaze.
Combine 1 (14 ounce) can of sweetened condensed milk with 170 grams of milk chocolate chips in a saucepan over medium heat. Stir constantly until the chocolate chips are melted and the mixture is smooth. Do not let it come to a boil.
Take your chocolate mixture off the heat and stir in 4 grams of pure vanilla extract. Let the glaze cool slightly before pouring over the cake.
The finished result is a soft, chocolatey cake that is a beautiful centerpiece to make memories around.
Share in the comments what stories your family created with this cake recipe!
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Sourdough Chocolate Pound Cake
Description
This rich and moist sourdough chocolate pound cake will make a beautiful centerpiece for your dessert table.
Ingredients
Fudge Glaze
Instructions
- Preheat oven to 325. Grease a 12 cup bundt pan. Sprinkle the greased bundt pan with flour and shake to coat the inside. This will help keep your cake from sticking. Set aside.
- Add butter and lard or shortening to the bowl of your stand mixer. Mix for a few seconds until combined. Slowly add in sugar and mix until creamed.
- Mix in eggs, one at a time.
- Add sourdough discard. Beat thoroughly.
- In a separate bowl, thoroughly whisk together flour, baking powder, salt, and cocoa powder.
- Add dry ingredients alternately with milk to cream the mixture.
- Add pure vanilla extract and beat.
- Pour your batter into your prepared bundt pan. Bake at 325 for 80 minutes. When the cake is done it will spring back lightly when pressed or when an inserted toothpick comes out clean.
- While the cake cools, prepare the fudge glaze.
- Combine sweetened condensed milk with milk chocolate chips in a saucepan over medium heat.
- Stir constantly until the chocolate chips melt and the mixture is smooth. Do not let it come to a boil.
- Take the mixture off heat and mix in pure vanilla extract.
- Let the glaze cool slightly before drizzling over your cake.
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