Happy Kitchen Witch Wednesday! Gonna toot my own horn today and share with you the Best Chocolate Cake Recipe I’ve ever tasted. I came up with this recipe when I discovered a delicious new ale at the nearby World Market – Sticky Toffee Pudding Ale. It is delicious, especially if you like dark beers, stouts like Guinness, or are feeling adventurous. I’m particularly fond of making floats with it and vanilla bean ice cream.
Best Chocolate Cake Recipe
I used sourdough discard from feeding my starter in this recipe (always looking for places to put this stuff since my family can only eat so many pancakes.
As for the Sticky Toffee Pudding Ale – if you can’t find it you can substitute with a dark ale or stout beer. Try a chocolate or coffee stout if you can find it or ask your favorite beer connoisseur what they recommend with chocolate desserts.
- 1 cup Sticky Toffee Pudding Ale (plus 1 tbsp later for the glaze)
- 1/2 cup Sourdough starter discard
- 2 sticks unsalted butter
- 3/4 cup cocoa powder
- 2 cups all purpose flour – I used King Arthur Unbleached All Purpose Flour
- 2 cups granulated sugar
- 1 1/2 tsp baking soda
- 2 large eggs
- 2/3 cup sour cream
Preheat oven at 350F.
Butter or spray bundt pan.
In a saucepan add ale and butter and place on medium heat. Melt butter then remove from heat. Add cocoa powder and whisk until smooth. Set aside to cool slightly.
Mix flour, sugar, and sourdough starter. Add baking soda.
In a separate bowl, mix eggs and sour cream until smooth. Add cocoa mixture and whisk to combine.
Slowly add flour mix to the wet ingredients. Mix until combined.
Pour into bundt pan and place in oven.
Bake 35-45 minutes or until toothpick comes out clean.
Cool then top with glaze.
Ok this glaze didn’t turn out all that great for me – still too runny or cake was too warm but it tastes delicious and I’m sure added to the cake so I would be remiss if I didn’t share it here.
- 1 tbsp Sticky Toffee Pudding Ale
- 3 tbsp Dark Coffee
- 1/2 stick unsalted butter
- 1 tbsp cocoa powder
- 1 cup powdered sugar
In a saucepan, melt butter into the ale and coffee. Take off heat and add cocoa and whisk smooth.
Add sugar and mix until smooth.
Drizzle over cake (then lick the saucepan clean because YUM!)
The Magick of Chocolate Cake
Chocolate and Coffee and Beer are all three offerings that my husband and I give to our ancestors because we both relate them to celebration, family, coming together, and daily life made magickal. Adding them to a cake is a great way to enjoy them and share them and my energy with others.
I baked this cake when I was getting anxious about the impending tornadoes last week and it certainly helped. Not only did I feel better but sharing this with my family while we kept an eye on the weather helped everyone take a deep breath and relax. This is the magick of baking for family during stressful times – sitting down and taking a bite of something yummy can alter a mindset. They all agreed it is the best chocolate cake I’ve made so far.