Name: Sourdough Chocolate Cake | Unexpectedly Delicious
Prep time: 15 min
Cook time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups King Arthur Unbleached All-Purpose Flour; 2 teaspoons King Arthur Pure Vanilla Extract; 1 cup sourdough starter (ripe/fed or discard); 1 cup milk; 1 ½ teaspoons baking soda; ¾ cup natural cocoa powder; 1 teaspoon espresso powder; 1 ½ cups granulated sugar; 1 cup vegetable oil; 2 large eggs; 1 teaspoon table salt; 3 tablespoons Dutch cocoa powder; ½ cup heavy cream; 2 tablespoons butter; 1 cup sweetened condensed milk

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Sourdough chocolate cake is a rich, moist dessert that blends the tangy depth of sourdough with intense chocolate flavor.

Inspired by a popular baking blog, I was drawn to the unique idea of using sourdough starter in a chocolate cake. Watching the process unfold, I saw how the starter adds a subtle complexity and tenderness to the crumb.

The sourdough chocolate cake stands out because of its balance dark cocoa and a hint of espresso enhance the chocolate without overwhelming.

Now, I’ll walk through making this sourdough chocolate cake step-by-step, sharing the experience and how the ingredients come together to create a memorable treat.

Table of Contents

Why My Recipe Works

This sourdough chocolate cake recipe works because it uses the natural fermentation of the sourdough starter to enhance flavor and texture.

The starter adds a subtle tang that balances the sweetness and intensifies the chocolate taste. Combining baking soda with the acidity of the starter creates a light, tender crumb.

The use of espresso powder deepens the chocolate notes without overwhelming the cake. Moisture from the oil and milk keeps the cake soft and rich.

Each ingredient plays a role in creating a perfectly balanced cake that’s moist, flavorful, and has a delightful depth that sets it apart from traditional chocolate cakes.

How To Prepare Sourdough Chocolate Cake?

Recipe Overview

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Course: Dessert

Cuisine: American

Yield: 12 servings

Kitchen Utensils Needed

Mixing bowls (at least two)
Measuring cups and spoons
Whisk
Electric mixer (optional but helpful)
9-inch round cake pan or similar
Sifter for dry ingredients
Saucepan for topping
Spatula

Ingredients

For the Cake:

2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons King Arthur Pure Vanilla Extract
1 cup sourdough starter (ripe/fed or discard)
1 cup milk
1 ½ teaspoons baking soda
¾ cup natural cocoa powder
1 teaspoon espresso powder
1 ½ cups granulated sugar
1 cup vegetable oil
2 large eggs
1 teaspoon table salt

For the Topping:

3 tablespoons Dutch cocoa powder
½ cup heavy cream
2 tablespoons butter
1 cup sweetened condensed milk

Instructions

1. Preheat and prepare:

Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and lightly dust it with flour or line it with parchment paper.

2. Mix dry ingredients:

In a large bowl, sift together the flour, cocoa powder, espresso powder, baking soda, and salt. Whisk these dry ingredients to combine evenly.

3. Combine wet ingredients:

In a separate bowl, whisk together the sourdough starter, milk, vegetable oil, sugar, eggs, and vanilla extract until smooth and well blended.

4. Bring it all together:

Slowly add the dry ingredients to the wet mixture, folding gently with a spatula or using a mixer on low speed. Stir just until there are no more streaks of flour avoid overmixing.

5. Bake the cake:

Pour the batter into the prepared cake pan. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

6. Prepare the topping:

While the cake cools, heat the heavy cream and butter together in a small saucepan over low heat until melted and combined. Remove from heat and whisk in the Dutch cocoa powder and sweetened condensed milk until smooth and glossy.

7. Finish and serve:

Once the cake is completely cool, pour the chocolate topping evenly over the cake, spreading with a spatula if needed. Let it set for about 15 minutes before slicing and serving.

Nutrition Facts Sourdough Chocolate Cake

Nutrition	Amount
Calories	250
Fat	12g
Saturated Fat	7g
Cholesterol	45mg
Sodium	150mg
Carbohydrates	33g
Fiber	2g
Sugars	20g
Protein	3g

Why You’ll Love This Recipe

You’ll love this sourdough chocolate cake because it delivers rich chocolate flavor with a subtle tang that sets it apart from ordinary cakes.

The natural fermentation from the sourdough starter adds moisture and a tender crumb, making each slice wonderfully soft.

This sourdough chocolate cake balances sweetness and depth, avoiding anything too heavy or flat. Using common pantry ingredients makes it easy to prepare without fuss.

The result is a dessert that feels both comforting and unique, perfect for sharing or enjoying as a special treat anytime. It’s a great way to use sourdough starter in a delicious, unexpected way.

Amazing Serving Ideas

Try dusting the sourdough chocolate cake with powdered sugar for a simple, elegant look. Add a layer of cream cheese frosting for a tangy contrast that highlights the sourdough flavor.

Serve alongside fresh fruit compote, like cherry or blackberry, to add brightness. A scoop of coffee or caramel ice cream brings warmth and sweetness that pairs well with the chocolate.

For a crunchy texture, sprinkle crushed toasted pecans or almonds on top. Garnish with fresh mint leaves to add a refreshing note.

This sourdough chocolate cake also works great as a base for dessert parfaits, layering cake pieces with whipped cream and chocolate shavings.

Kitchen Tips

1. For a smoother batter, ensure your butter, eggs, and milk are at room temperature before mixing. This helps the ingredients combine better and creates a lighter texture in the cake.

2. Always sift your dry ingredients like flour and cocoa powder. This removes clumps and ensures an even distribution, resulting in a smoother and fluffier cake.

3.Mix just until the ingredients are combined to avoid overworking the gluten. This will help the cake remain tender and moist.

4. Use a toothpick or cake tester to check if the cake is fully baked. If it comes out clean, your cake is ready!

5. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. This prevents it from falling apart and ensures it slices neatly.

How To Make With More Delicious

To make your sourdough chocolate cake even more delicious, here are a few simple tips:

1. Add a Rich Chocolate Ganache: After the cake cools, drizzle it with a homemade chocolate ganache made by melting chocolate with heavy cream. This will create a glossy, indulgent finish and enhance the chocolate flavor.

2. Incorporate Fresh Berries or Fruit: Serve the cake with fresh raspberries, strawberries, or even a fruit compote. The slight tartness of the berries complements the rich sweetness of the cake beautifully.

3. Use High-Quality Cocoa Powder: Opt for premium unsweetened cocoa powder to deepen the chocolate flavor. It makes a noticeable difference in the overall taste.

4. Mix in Coffee: Instead of water, use brewed coffee in the cake batter. The coffee intensifies the chocolate flavor, making it more rich and complex.

5. Top with Whipped Cream or Ice Cream: For an extra creamy treat, top your slices with freshly whipped cream or a scoop of vanilla ice cream. The cold creaminess pairs perfectly with the moist, chocolatey cake.

Storage & Make Ahead

This sourdough chocolate cake is easy to store and makes for a great make-ahead dessert. Once baked and cooled, simply store the cake in an airtight container at room temperature for up to 3 days.

If you need to keep it fresh longer, you can refrigerate sourdough chocolate cake for up to a week. For even more convenience, the sourdough chocolate cake can be frozen for up to 3 months.

Just wrap it tightly in plastic wrap or foil and place it in a freezer-safe bag. When you’re ready to enjoy it, let it thaw at room temperature or warm it gently in the oven.

FAQs About The Sourdough Chocolate Cake

Can I use a discard sourdough starter for this recipe?

Yes, you can use a discard sourdough starter! Just ensure it’s been fed recently or is bubbly for the best texture and flavor in the cake.

Can I make this cake without coffee or hot water?

Yes, you can omit the coffee or hot water, but using either will deepen the chocolate flavor. If you skip it, just use regular water or milk instead.

Can I make this recipe vegan?

Yes, you can substitute the butter with vegan butter or coconut oil, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) instead of regular eggs.

How can I make this cake less sweet?

To reduce the sweetness, you can cut down on the sugar or use a natural sweetener like honey or maple syrup, keeping in mind that it may alter the texture slightly.

How can I make this cake even more chocolatey?

For an extra chocolate punch, you can add chocolate chips or chunks to the batter or top the cake with a rich chocolate ganache.

Conclusion

This sourdough chocolate cake offers a deliciously unique twist on a classic favorite. The combination of rich chocolate and the subtle tang from sourdough creates a cake that is both moist and full of flavor, making it a standout dessert

With easy-to-follow instructions and simple ingredients, you can enjoy the rich depth of flavor and satisfying texture that makes this sourdough chocolate cake so unforgettable.

Don’t hesitate to give it a try once you experience the magic of sourdough in chocolate cake, you’ll be hooked! Happy baking!

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