Sourdough Chocolate Mallow Cake
Indulge in the rich and irresistible decadence of the Sourdough Chocolate Mallow Cake—a delightful twist on classic chocolate cake that’s perfect for dessert lovers and sourdough enthusiasts alike. This unique recipe combines a velvety, cocoa-infused batter with the tangy complexity of sourdough starter, creating a moist and flavorful treat. Topped with gooey mini marshmallows and a luscious layer of melted chocolate chips, this cake delivers a melt-in-your-mouth experience with every bite. Whether you’re using a fed starter or discard, this creative way to use sourdough is simple to make yet spectacular to serve. Ideal for celebrations or casual indulgence, this crowd-pleaser is sure to become a family favorite. Keywords: sourdough chocolate cake, chocolate mallow cake, sourdough dessert recipe, marshmallow chocolate cake, easy chocolate cake recipe.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 60 grams Cocoa powder
- 200 grams Granulated sugar
- 50 grams Brown sugar
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 240 milliliters Buttermilk (or substitute with milk and lemon juice)
- 120 milliliters Vegetable oil
- 2 Eggs
- 2 teaspoons Vanilla extract
- 120 grams Active sourdough starter (fed or discard)
- 240 milliliters Boiling water
- 150 grams Mini marshmallows
- 100 grams Semi-sweet chocolate chips
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9x13-inch baking pan with parchment paper.
In a large bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
Fold in the sourdough starter and stir gently until incorporated. The batter will be thick.
Carefully stir in the boiling water until a smooth batter forms. The mixture will be thinner and glossy.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and sprinkle the mini marshmallows evenly over the top while the cake is still hot.
Return the cake to the oven for an additional 2-3 minutes, or until the marshmallows start to melt and puff up slightly.
Remove the cake again and immediately sprinkle the semi-sweet chocolate chips over the soft marshmallows. Let the chocolate melt slightly, then use a spatula to gently spread it over the top to create a swirled topping.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 68.4 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3654 mg | 159% | |
| Total Carbohydrate | 641.2 g | 233% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 402.8 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 494 mg | 38% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1751 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
