Why You’ll Love This Sourdough Chocolate Mallow Cake Recipe
If you’re looking for a dessert that’s both unique and delicious, you’ll absolutely love this Sourdough Chocolate Mallow Cake.
It perfectly combines the rich flavors of chocolate with the unexpected tang of sourdough. The texture is incredibly moist, and the marshmallow swirls add a delightful creaminess that makes every bite irresistible.
Plus, using beets gives it a beautiful color and an added health twist. I promise, it’s a showstopper that impresses friends and family alike.
You’ll find yourself reaching for seconds, and maybe even thirds! Treat yourself to this cake; it’s a magical experience for your taste buds!
Ingredients of Sourdough Chocolate Mallow Cake
When it comes to baking something truly special, this Sourdough Chocolate Mallow Cake definitely takes the cake—pun intended! The ingredients list for this delightful dessert is a mix of classic baking staples and a few surprises that make it stand out. You might be wondering about the beets, and trust me, they add a lovely color and moisture, making the cake richer and more flavorful without tasting like a salad.
So, if you’re ready to gather your ingredients and start this delicious adventure, here’s what you’ll need:
- 1/4 cup sourdough starter
- 1 cup evaporated milk
- 1 1/2 cups unbleached all-purpose flour (1 cup + 1/2 cup)
- 1/2 cup cooked beets
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, softened
- 1 1/4 cups sugar
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1/3 cup cocoa powder
- 1/3 cup crème fraîche
- 1 (7 ounce) jar marshmallow cream
- 1/2 cup unsalted butter, melted (for frosting)
- 1/3 cup Nutella
- 6-8 tablespoons milk (for frosting)
- 4 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 pinch salt (for frosting)
Now, as you gather these ingredients, think about the possibilities. You can switch up the type of flour if you want to experiment, but I wouldn’t recommend skipping the sourdough starter—it’s what gives this cake its signature flavor and texture.
And if you’re feeling adventurous, try adding some chocolate chips or nuts for added crunch. Just imagine how fancy you’ll feel serving a cake that’s not only delicious but also has a hidden veggie in it. Who knew beets could be the secret to baking glory?
How to Make Sourdough Chocolate Mallow Cake
Making the Sourdough Chocolate Mallow Cake is like starting a delicious adventure—one that begins the night before. Grab your 1/4 cup of sourdough starter, 1 cup of evaporated milk, and 1 1/2 cups of unbleached all-purpose flour. Toss them into a large mixing bowl, give them a gentle stir, and then cover the bowl with a clean towel. Let this mixture sit overnight on your kitchen counter. It’s like letting the ingredients have a little party while you get some beauty sleep.
Now, the next morning, it’s time to get down to business. Start by blending together 1/2 cup of cooked beets, 2 large eggs, and 2 teaspoons of vanilla extract until it’s all smooth and combined. It’s a bit of a weird combo, I know, but trust me—those beets work their magic without making your cake taste like a salad.
In another bowl, cream together 1/2 cup of softened unsalted butter and 1 1/4 cups of sugar until it’s light and fluffy. Then, add in that beautiful beet mixture along with your sourdough starter blend.
In a separate bowl, whisk together 1 cup of flour, 1 teaspoon of salt, 1 1/2 teaspoons of baking soda, and 1/3 cup of cocoa powder, and fold this dry mix into your wet ingredients. Don’t forget to gently fold in 1/3 cup of crème fraîche—this is where the cake really starts to get rich and luscious.
Once everything’s combined, pour that glorious batter into a greased 13 x 9 inch pan. Here comes the fun part—take your jar of marshmallow cream and drop spoonfuls over the batter, then swirl it with a knife. It’s like art!
Bake it in a preheated oven at 375 degrees for 30 to 35 minutes. You’ll know it’s ready when the top springs back when lightly touched.
While your cake cools for about 10 minutes, you can whip up the frosting. Melt together 1/2 cup of unsalted butter, 1/3 cup of Nutella, and about 6 tablespoons of milk, then pour this over 4 cups of powdered sugar and 1 teaspoon of vanilla extract. Beat it until it’s smooth and spreadable, adding more milk if needed.
Once your cake has cooled enough, spread that luscious frosting on top, and voila! You’ve just created a masterpiece that will impress anyone lucky enough to have a slice. Enjoy the moment, and maybe even do a little happy dance—it’s totally deserved.
Sourdough Chocolate Mallow Cake Substitutions & Variations
After whipping up that delicious Sourdough Chocolate Mallow Cake, you might find yourself wanting to experiment with some substitutions and variations.
For a gluten-free option, swap the all-purpose flour for a gluten-free blend. If you want a richer flavor, try using dark chocolate cocoa instead of regular.
For a fruity twist, add mashed bananas or applesauce in place of some butter. You can also substitute Greek yogurt for crème fraîche for a tangy kick.
Feel free to top with whipped cream or fresh berries instead of marshmallow cream for a lighter finish. The possibilities are endless!
Additional Tips & Notes
To guarantee your Sourdough Chocolate Mallow Cake turns out perfectly, I recommend measuring your ingredients accurately and prepping your baking pan ahead of time.
Don’t skip letting the batter sit overnight; that’s essential for flavor development. If you prefer a richer chocolate taste, consider adding extra cocoa powder.
When swirling in the marshmallow cream, be gentle to maintain those lovely swirls. For frosting, adjust the milk to achieve your desired consistency; it should spread easily but not be runny.
Finally, let the cake cool completely before frosting to prevent any melting. Enjoy every bite of your delicious creation!