I love this chocolate & carrot sourdough bunt cake for so many reasons, but mostly…
One, because I love finding ways to use the sourdough starter, I must pour off when I feed it.
And
Two, because the struggle to get my kids to eat their vegetables is real! If I hand my 5-year-old a plate with carrots or broccoli on it, he literally pushes it away, and looks at me as though I have personally offended him. My two-year old, on the other hand, simply shakes his head and says. ‘Yuck’!
But, in this recipe there is no detecting the full two cups of carrots it contains for two main reasons; firstly the carrots are cooked and puréed prior to going into the batter, and secondly, the rich and delicious flavor of chocolate. Don’t get me wrong, I love carrot cake and the texture the shredded carrots give it, but that doesn’t work for the discriminating diners in my house.
How Do I Serve This Chocolate & Carrot Sourdough Bunt Cake?
You can serve this cake simple, with a sprinkle of icing sugar, or dress it up, with a rich chocolate ganache. I know next Friday, this will be the cake on our Christmas table. For the holidays, I like to serve it with chocolate ganache with red and green sprinkles for a festive twist.
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Chocolate & Carrot Sourdough Bunt Cake
A delicious chocolate & carrot sourdough bunt cake packed with nutrition from the added carrots. This is an easy recipe that also lets you put your sourdough discard to use.
18
servings30
minutes40
minutesIngredients
Chocolate & Carrot Sourdough Bunt Cake
75 g sourdough discard
2 cups cooked mashed carrots
3/4 cup buttermilk
1/2 cup vegetable oil
3 eggs
1 tsp vanilla
3/4 cup sugar (This cake is fairly low in sugar, if you desire sweeter add ¼- ½ cup more sugar)
1/2 cup honey or maple syrup
1/3 cup melted chocolate chips in 1/8 cup hot water
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 1/2 cups all purpose flour
1/2 cup cocoa powder
Chocolate Ganache
8 oz. semi sweet chocolate chips
½ cup heavy cream 18%
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Steam carrots. Carrots may be cooked the night before, I often do it this way. I just make an extra two cups of carrots with dinner and keep it in the fridge until the next day when I make the cake.
- Mix flour, cocoa powder, baking soda, baking powder, salt, and cinnamon together and set aside
- Put two cups of carrots in blender with buttermilk. Blend till smooth.
- In a standard mixer with whisk attachment, or with hand held mixer, beat buttermilk and carrot purée with sugar, oil, starter, vanilla, honey and eggs until thick and smooth.
- Put chocolate chips in hot water stir until combined.
- Switch to paddle attachment in standard mixer and add dry ingredients. Mix low until combined, add in chocolate and mix until blended.
- Oil bunt pan generously and pour batter into pan. Smooth batter evenly around pan with spatula.
- Place in oven and bake for 35-40 minutes. It is done when an inserted toothpick cones out clean.
- Allow to cool in bunt pan for 15 minutes then invert on cooling rack. Allow to cool completely before icing.
- Ganache
- Place chocolate chips in large bowl.
- Bring ½ cup cream, just, to a light boil on medium/high heat. Remove immediately and pour over chocolate chips. Allow to sit for 3-5 minutes. Stir gently with whisk. Note: Whisking to vigorously will create air bubbles in your ganache. Allow to cool for 10 minutes before pouring over cake.
- With cake on cooling rack, pour ganache overtop allowing to drip down the sides.
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