Ingredients for Sourdough Chocolate Mallow Cake
- Sourdough Starter
- 1 cup evaporated milk
- Unbleached All Purpose Flour
- Cooked Beets
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 2 cups (4 sticks) unsalted butter
- 1 ½ cups granulated sugar + 1 cup powdered sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsweetened cocoa powder
- Creme Fraiche
- ½ cup marshmallow cream
- Unsalted Butter
- ½ cup Nutella
- 6 tablespoons milk (plus more as needed for frosting)
- Powdered Sugar
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How to Make Sourdough Chocolate Mallow Cake
- In a large mixing bowl, combine 1 cup active sourdough starter, 1 cup evaporated milk, and 2 cups all-purpose flour. Cover loosely with a clean towel and let sit overnight (at least 8 hours).
- The next morning, blend 1 cup cooked beets, 2 large eggs, and 1 teaspoon vanilla extract until completely smooth.
- Set the beet mixture aside.
- Cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy. Gradually add the beet and egg mixture, mixing until well combined.
- Gently fold in the sourdough starter mixture.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon salt, 1 teaspoon baking soda, and 1 cup unsweetened cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in ½ cup crème fraîche.
- Pour batter into a greased and floured 13 x 9 inch baking pan.
- Drop spoonfuls of marshmallow cream (about ½ cup) over the batter. Swirl gently with a knife to create a marble effect.
- Bake in a preheated 375°F (190°C) oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before frosting.
- For the frosting: In a large mixing bowl, combine 1 cup powdered sugar and 1 teaspoon vanilla extract. In a separate saucepan, melt together ½ cup (1 stick) unsalted butter, ½ cup Nutella, and 6 tablespoons milk over low heat.
- Pour the melted ingredients over the powdered sugar and vanilla. Beat with an electric mixer until smooth and spreadable, adding more milk if needed to reach desired consistency.
- Spread the frosting evenly over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
175g
Fat
39g
Carbs
19g
