This recipe is based on my sourdough chocolate cake recipe, but has a few modifications. I wanted this recipe to be easy peasy, so that you have no excuse not to get busy in the kitchen if you’re bored!😉
This cake recipe can makes about 12-15 cupcakes.
I used donut pan to bake as you can see that is a slight hollow in the middle. I dipped it some chocolate glaze... yummy!
This recipe is very versatile, you can add in any flavour like banana, apple, cranberry, raisins or whatever you like!
Sourdough Mini Chocolate Cake/Mini Donut Cake
Ingredients:
110g Sourdough starter, ripe (fed) or discard
110g Full cream milk
120g All-Purpose Flour
30g Unsweetened cocoa powder
80g Granulated sugar
60g Butter(melted)
1 tsp Vanilla extract
1/2 tsp Salt
1/2 tsp Baking soda
1 tsp baking powder
2 large Eggs
Glaze:
2 tbsp unsweetened cocoa powder
1 cup powdered sugar
3-4 tbsp milk
1 tsp vanilla extract (optional)
pinch of salt
Instructions
To make the cakes:
1. Preheat oven to 180C. Grease the donut pan.
2. Sift together the flour, cocoa powder, baking soda, baking powder and salt.
3. In a separate bowl mix together sourdough, egg, sugar, milk and melted butter.
4. Add the wet ingredients into the dry and gently mix to a smooth batter. Rest for 15 minutes.
5. Add batter to a piping bag. Cut a corner off to pipe into donut pan wells. Fill them no higher than 2/3 of the way up so they don't bake over.
6. Bake donuts for 12-15 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.
To make the Glaze:
1. Sift together the icing sugar and cocoa powder. Whisk in the milk, vanilla and whisk until the glaze is smooth. You may need to add additional powdered sugar or milk depending on the consistency you like.
2. Dip the top of each donut in the glaze. Serve it warm or at room temperature. Store in an airtight container for up to 3 days.
Happy Baking!
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