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Potato Flake Sourdough Chocolate Cake

If you're a fan of rich, moist, and indulgent chocolate desserts, this Potato Flake Sourdough Chocolate Cake is about to become your new favorite recipe.
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Ingredients
  

For the cake

  • 1 ½ cups Granulated sugar 285g
  • 3 Large eggs at room temperature
  • ½ cup Coconut oil 118 ml
  • 1 tablespoon Pure vanilla extract 14.8ml
  • ¾ cup plain yogurt, at room temperature 177 ml
  • 2 cups All-purpose flour, sifted 280 g
  • ½ cup Dark unsweetened cocoa powder, sifted 55g
  • 2 teaspoons Baking powder 7.5 g
  • ½ teaspoon Baking soda
  • 1 teaspoon Salt 5 g
  • ½ cup potato flake starter
  • ½ cup decaf espresso or strong brewed coffee
  • ¼ cup Whole Milk
  • For the Thick Chocolate Glaze
  • 3 ounces Dark chocolate bar grated
  • 1/2 cup Heavy whipping cream
  • ½ cup powdered sugar

Instructions
 

For the cake:

  • In a large mixing bowl, beat the eggs and sugar for approximately 2 minutes until well combined. Next add the coconut oil, vanilla extract, potato flake starter and yogurt. Beat on medium speed until well incorporated. Scrape down the bowl as needed.
  • In a separate bowl, combine and sift the cocoa powder and flour together. Add half the flour and cocoa mixture and half of the liquid ingredients (milk and coffee) and mix just until the flour starts to incorporate. Repeat with the remaining ingredients, and beat until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  • Cover and let it ferment for about 12 hours.
  • After fermentation preheat the oven to 350°F. Generously grease and flour your bundt pan using a combination of flour and cocoa powder to prevent the top from looking white.
  • To your fermented batter add in the salt, baking soda and the baking powder and stir thoroughly.
  • Pour the batter in the prepared bundt pan and bake at 350°F for 30 minutes, keeping a careful eye on the baking during the last few minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
  • Remove from the oven and place on a cooling rack, and after 10 minutes, run a knife around the outside edge of your cake and in the center to release it from the sides of the pan. Turn it out onto a plate or cooling rack. Allow to cool completely.

Thick Chocolate Glaze

  • Grate your chocolate into a medium bowl.
  • In a separate glass container heat the heavy cream in the microwave until warm but not boiling. Pour over the grated chocolate stir until it’s completely smooth.
  • Once smooth add in the ½ cup of powdered sugar. Stir until thickened and smooth.
  • Pour/ drizzle glaze over the cooled bundt cake before serving.