Chocolate Chai Sourdough Loaf Cake [Quick Sourdough Recipe]
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This chocolate chai sourdough loaf cake is a quick bread recipe that will delight your senses. Finished with the most delicious chai spiced vanilla cream cheese frosting, it's the perfect loaf cake to finish a special brunch or even take to a potluck event.
If you love making quick sourdough recipes, you might enjoy these sourdough quick bread recipes or these no wait sourdough recipes.
Why You'll Love This Recipe!
A Different Flavor - this sourdough chocolate chai loaf cake is just a little different. Instead of pumpkin or gingerbread, it's a little twist on fall flavors that makes a lovely change!
Use Up Sourdough Discard - This sourdough chai cake uses 150g of sourdough starter, which is enough to empty your sourdough discard jar! You can also use active sourdough starter too if you prefer.
Versatile Recipe - I've baked this recipe as a loaf cake, but you can bake this mix as sourdough muffins or even a round cake if you prefer.
What is Chai Tea Latte Mix?
Chai tea latte mix is a powdered or pre-packaged blend of spices and often sweeteners that are used to make a chai tea latte. The mix typically includes ingredients like black tea, cinnamon, cardamom, ginger, cloves, and sweeteners like sugar or honey.
The chai tea latte mix in this recipe infuses the loaf cake with the warm and spicy flavors of chai. It pairs really well with the melted chocolate and creates a delicious spiced chocolate flavor.
How To Make Chocolate Chai Sourdough Loaf Cake
This sourdough loaf cake is really easy to pull together. Don't be frightened of melting the chocolate with the water - it actually works and creates a lovely chocolate flavor without having to use cocoa powder.
Preheat the oven to 180C (350F) and grease a loaf pan.
In a small bowl, melt the chocolate and water together, stirring until it's smooth (you can do this in the microwave). Set aside to cool slightly.
In a large mixing bowl, add the softened butter and brown sugar and whisk together before adding the eggs, vanilla extract, yogurt and sourdough starter.
Whisk together to form a smooth batter. I find doing this with a whisk is fine. You can use an electric hand mixer or stand mixer, but I find a whisk is less washing up!
Now add the chocolate mixture and whisk until well combined.
Add the chai tea latte mix and baking powder to the all purpose flour and mix together.
Then add the flour mix on top of the liquid batter and gently fold into each other until well combined.
Pour the mixture into the prepared loaf pan and bake at 180C (350F) for around 50 minutes. You can test the middle by inserting a skewer or toothpick to check for doneness.
Remove the sourdough chocolate chai loaf cake from the oven and allow it to cool in the tin for around 10 minutes before inverting it onto a wire rack to fully cool.
When you want to frost the sourdough chocolate chai quick bread, you'll need to add all the frosting ingredients to the bowl of a food processor or stand mixer and beat until light and fluffy.
Spread frosting over cooled loaf cake and sprinkle with chopped dark chocolate if desired.
How To Store + Freeze
Store frosted sourdough loaf cake in a plastic container for up to 3 days. You can store in the fridge, however I find the cake gets a bit dry when storing in the fridge and prefer to keep it at room temperature.
This sourdough chocolate chai loaf cake freezes really well - but I advise freezing it uniced. Wrap it in some parchment paper and then wrap in aluminum foil or place in a zip loc bag. Thaw at room temperature when you're ready to eat it and then frost it.
Chocolate Chai Sourdough Loaf Cake
Equipment
- Loaf Pan (24cm x 14cm or 9.5" x 5.5")
Ingredients
- 60 g Chocolate (semi sweet or dark)
- 100 g Water
- 110 g Butter (softened at room temp)
- 200 g Brown Sugar
- 2 Eggs
- 5 g Vanilla Extract
- 200 g All Purpose Flour
- 150 g Sourdough Starter (or sourdough starter discard)
- 30 g Chai Tea Latte Mix
- 10 g Baking Powder
- 3 g Salt
- 65 g Yogurt
Chai Spice Vanilla Cream Cheese Frosting
- 200 g Powdered Sugar (confectioner's sugar or icing sugar)
- 60 g Butter (softened at room temp)
- 15 g Chai Tea Latte Mix
- 125 g Cream Cheese (from a block, softened at room temp)
- 5 g Vanilla Extract
Instructions
- Preheat the oven to 180C (350F) and grease a loaf pan.
- In a small bowl, melt the chocolate and water together, stirring until it's smooth (you can do this in the microwave). Set aside to cool slightly.
- In a large mixing bowl, add the softened butter and brown sugar and whisk together before adding the eggs, vanilla extract, yogurt and sourdough starter. Whisk together to form a smooth batter.I find doing this with a whisk is fine. You can use an electric hand mixer or stand mixer, but I find a whisk is less washing up!Now add the chocolate mixture and whisk until well combined.
- Add the chai tea latte mix, salt and baking powder to the all purpose flour and mix together.
- Then add the flour mix on top of the liquid batter and gently fold into each other until well combined.
- Pour the mixture into the prepared loaf pan and bake at 180C (350F) for around 50 minutes. You can test the middle by inserting a skewer or toothpick to check for doneness.
- Remove the sourdough chocolate chai loaf cake from the oven and allow it to cool in the tin for around 10 minutes before inverting it onto a wire rack to fully cool.
- When you want to frost the sourdough chocolate chai quick bread, you'll need to add all the frosting ingredients to the bowl of a food processor or stand mixer and beat until light and fluffy.
- Spread frosting over cooled loaf cake and sprinkle with chopped dark chocolate if desired.
Nutrition
