*This is a follow-up post to Reviving My Starter.
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My husband’s birthday was coming up and I always like making the dessert, whether that is a cake or banana split. Last year, I made a Tuxedo Cake, which is layers of chocolate cake and two flavors of mousse. It’s a special occasion cake given how decadent it is and also how much time goes into making the layers. I love making cakes, though. I planned out how I can make it again, but then I saw a recipe for a Sourdough Chocolate Cake. It intrigued me because I’ve never used my starter for baking, other than cinnamon rolls, pumpkin bread, cookies, granola, banana bread…cake. I’m all for trying something new and I needed to feed my starter anyways.
I followed the recipe from A Bright Moment. I always like to try baking recipes first and then see how I can switch it up the next time.
At 7pm the night before I needed to bake the cake, I used my now active (doubled in size and passed the float test) starter to complete Step 1. The dough now ferments overnight.
The recipe called for 1/2 cup of starter and I actually ended up with a lot leftover. I decided to make these chocolate chip cookies . I don’t usually like CCC, especially the “melty, warm straight from the oven” kind, but these are a must! This recipe has been my go to for using up discard. I doubled the recipe and estimated measurements for several of the ingredients, even added in cinnamon. While stirring, I was holding my little one. I can’t wait for the day when he is baking and cooking with me in the kitchen. The recipe calls for discard, but I used active starter and I love how cakey/spongey the cookies become.
It’s the next day and the dough has fermented for 20 hours. You can see the air bubbles!
I lined my two baking pans with parchment paper and start weighing the batter to even it out. Also, these pan strips have been such a timesaver in my baking. After dampening, wrap around the cake pan. During baking, it keeps the cakes from creating a dome. No leveling needed for layered cakes!
Okay, this frosting is so light and airy! I used a cookie scoop to scoop it out and made a strawberry sauce/jam for the center.
Look at those layers! The cake pans are 8 inch rounds and 2 inches in height. I did not have to level off thanks to the pan strips. My starter made the cakes rise so much. This was such a moist and tender cake.
I was so happy to get back into baking and use my starter. I saved 50g and it’s now hibernating in the fridge until next time.
Gathered and Growing 
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