Chocolate-Hazelnut Cake (Sourdough)

I've been craving dessert for the last few days but I never quite get around to baking anything. Today I finially managed to throw something together with the help of the Kidlet. The batter seemed a bit more glutinous than I'd normally want for a chemically leavened cake, but it smelled divine! Next time I might try swapping in cake flour for the all-purpose (the recipe didn't specify) to see if that helps any.

Chocolate-Hazelnut Cake

Adapted from Cultures for Health

Ingredients

• 1/2 c. unsalted butter
• 1 c. sugar
• 1-2 eggs¹
• 1 tsp. vanilla extract
• 2 Tbsp. strong black coffee
• 1/2 c. fresh/fed sourdough starter
• 120g soft (cake/plain/standard) flour
• 1/4 c. cocoa powder (non-alkalized)
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. coarse sea salt, ground
• 3/4 c. hazelnuts, chopped
• 1/4 c. chocolate-hazelnut spread (eg. Nutella)

Directions

1. Preheat oven to 180°C (350°F).
2. Cream together butter and sugar.
3. Mix in egg(s), vanilla, coffee, and starter.
4. Sift in flour, cocoa, baking soda, cinnamon, and salt and mix until just combined.
5. Stir in hazelnuts.
6. Pour into greased and floured 8" round cake tin.
7. Drizzle chocolate spread on top and swirl it through the batter.
8. Bake at 180°C (350°F) for 40-50 minutes.

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¹ Depending on the size of your eggs. Use 1 extra-large or jumbo egg. Use 2 medium or large eggs. If you have small eggs, you may even want to use 3. ^Back