My family recently marked the first anniversary of my dad’s death. I miss him. He and Mom lived fairly close by, and Dave and I visited them weekly for movie night with our dog Jake, sometimes with dessert in hand. Like a good chocolate, Dad had a soft heart within a crusty exterior. Chocolate was one of his favourite foods; his standing request for dessert whenever I consulted him was, “Anything, as long as it’s chocolate.” By which he meant dark chocolate, of course.
When we were kids, my home-cooking hero mother had a limited repertoire of desserts, but many were made with dark chocolate to suit Dad’s chocoholic tastes. His favourite was chocolate cake in a square pan; after supper Mom cut it into nine, three by three, enough for the seven of us plus seconds for Dad, and in his lunch the next day.
The chocoholic gene caught up with me as an adult. I love a tart lemon dessert, but chocolate rules, so I eat good dark chocolate every day — bolstered by my dentist’s advice decades ago, that chocolate really was the best choice if I was going to eat sweets. (It doesn’t get stuck in my teeth like toffee does.) Plus, I’ve read that dark chocolate (containing a minimum of 70 per cent cacao) contains flavanols, which are potent antioxidants. A 2018 test at Linda Loma University in California involved subjects eating dark chocolate before and after a brain scan. In the post-chocolate scans, researchers observed increased activity in functions like T-cell activation, cellular immune response and in genes involved in neural signalling, which translates to positive effects on mood, memory, stress levels and inflammation. As well, it reduces blood pressure and cholesterol. Medical and dental endorsement — double yay! Wowee, Dad was smart.
Desserts I’d make for my dad, if he were still walking the planet, include a very adult flourless dark chocolate pudding/cake, salted caramel chocolate tart, and chocolate angel food cake topped with dark chocolate cream — and this intensely flavoured sourdough chocolate cake, which utilizes the discard from making bread. Dad would have loved this cake. So first we eat, then we discuss the many merits of daily chocolate as a lifestyle. I’ll get you those other chocolate recipes another day, I promise.
Sourdough Chocolate Cake
When I couldn’t visit friends willing to adopt my sourdough starter extras and couldn’t stand the idea of tossing out the discard when I made bread, I went hunting for ways to use up my excess starter. This is adapted from a recipe I found on the King Arthur Flour website. Yes, it has two toppings. Make both. Makes one very rich 9×13-inch cake.
- 1 c. sourdough starter (or discard)
- 1 c. milk
- 2 c. all-purpose flour
- 1-1/2 c. sugar
- 1 c. vegetable oil or melted butter
- 2 tsp. vanilla extract
- 1-1/2 tsp. baking soda
- 3/4 c. cocoa
- 2 tsp. instant or espresso coffee powder
- 2 large eggs
- 3 c. icing sugar, sifted
- 1/2 c. butter
- 1/4 c. plain yogurt or buttermilk
- 2 tsp. instant or espresso coffee powder
- 1 tbsp. hot water
- 1 c. finely chopped dark chocolate (or chips)
- 1/2 c. whipping cream, more as needed
Combine the starter, milk and flour. Mix well, then cover and leave out on the counter for 3-4 hours. (If you leave it overnight, you may need to feed it a spoonful of flour next morning if it looks depleted.)
Set the oven at 350 F. Butter and flour a 9×13-inch cake pan. Mix together the sugar, oil or melted butter, vanilla, baking soda, cocoa and coffee powder. Add the eggs, one at a time. Stir in the activated starter, mixing well. Turn into the pan. Bake for 30-40 minutes. Remove from the oven and let cool in the pan.
To make the glaze, put the icing sugar in a medium bowl. Combine the butter, and yogurt or buttermilk in a pot over medium heat. Dissolve the coffee powder in the hot water and add to the butter mix. Heat to just shy of a boil and add to the icing sugar. Mix well to knock out any lumps. Immediately pour evenly on the cake in the pan. It will set as it cools.
To make the icing, combine the chocolate and cream in a glass bowl. Heat on medium power in the microwave for 2 minutes. Stir gently to combine; heat for another 30-40 seconds if necessary to melt the chocolate. Slowly stir in extra cream to thin to spreading consistency if necessary. Spread evenly on the glazed cake top.