If you’re looking for a new twist on the classic chocolate cake, this Sourdough Chocolate Cake recipe is the perfect choice!
It combines the rich, indulgent flavor of chocolate with the tangy depth of sourdough, resulting in a moist and flavorful cake that stands out from the rest.
The sourdough starter adds a subtle tang that perfectly complements the sweetness of the chocolate, giving the cake an unexpected yet delicious twist.
With simple ingredients and an easy preparation process, this cake is an ideal treat for any occasion.
It’s a delightful way to incorporate sourdough into your baking, adding a unique depth of flavor that will leave everyone coming back for more! Let’s get baking and enjoy this extraordinary chocolate cake.
How To Prepare Sourdough Chocolate Cake?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Total Time: 50-55 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils Needed
- 2 mixing bowls
- Measuring cups and spoons
- Hand whisk or stand mixer
- 9-inch round cake pan (or 8-inch square)
- Rubber spatula or spoon
- Cooling rack
- Parchment paper (optional)
- Toothpick (for testing cake)
Ingredients
Here’s everything you’ll need to make the Sourdough Chocolate Cake:
- 1 cup sourdough starter (fed and bubbly)
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk (or buttermilk)
- 1 cup hot water or coffee (for a richer taste)
- Optional: ½ cup chocolate chips for extra fudgy texture
Step-by-Step Instructions
1. Preheat Your Oven and Prepare Your Cake Pan
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal once your cake is baked.
2. Mix Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. This ensures that the dry ingredients are evenly distributed and will give your cake a smooth, light texture.
3. Cream Butter and Sugar
In a separate large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed. Beat them until the mixture is light and fluffy. This typically takes about 2-3 minutes.
4. Add Eggs and Vanilla Extract
Once the butter and sugar are well-combined, add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract. This will give the cake a rich, flavorful base.
5. Add Sourdough Starter
Next, add the sourdough starter to the mixture. Stir gently to combine. The sourdough starter will give the cake a unique tangy flavor that balances out the sweetness of the chocolate.
6. Alternate Adding Dry Ingredients and Milk
Gradually add the dry ingredients from step 2 into the wet mixture, alternating with milk. Start with a small amount of flour mixture, mix, then add some milk, mixing again. Repeat this process until everything is incorporated, making sure not to over-mix.
7. Stir in Hot Water or Coffee
Now, slowly pour in the hot water or coffee. This will help create a smooth batter with a slightly thinner consistency, resulting in a moist cake with a soft crumb. If you prefer a more intense chocolate flavor, the coffee works wonders!
8. Optional: Fold in Chocolate Chips
For those who can never have enough chocolate, feel free to fold in ½ cup of chocolate chips into the batter for an extra layer of richness and gooeyness.
9. Bake the Cake
Pour the batter into the prepared cake pan and spread it out evenly with a spatula. Bake the cake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. The cake should be set and slightly spring back when touched.
10. Cool and Serve
Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack. Allow it to cool completely before serving. This will give the flavors time to set, and the cake will be easier to slice.
Nutrition Facts Sourdough Chocolate Cake
Here’s a breakdown of the nutrition facts for a slice (1/12th of the cake) of this Sourdough Chocolate Cake:
| Nutrition | Amount |
|---|---|
| Calories | 250 |
| Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 45mg |
| Sodium | 150mg |
| Carbohydrates | 33g |
| Fiber | 2g |
| Sugars | 20g |
| Protein | 3g |
Amazing Serving Ideas
This Sourdough Chocolate Cake is incredibly versatile and pairs beautifully with various toppings. For a decadent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
You can also drizzle it with a rich chocolate ganache or dust it with powdered sugar for a more elegant presentation.
For added texture and flavor, top it with fresh berries, such as raspberries or strawberries, or sprinkle it with chopped nuts like walnuts or almonds.
Each of these options elevates the cake, making it perfect for any occasion!
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 it for up to a week. For even more convenience, the 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 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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Sourdough Chocolate Cake
Equipment
- 2 mixing bowls
- Measuring cups and spoons
- Hand whisk or stand mixer
- 9-inch round cake pan (or 8-inch square)
- Rubber spatula or spoon
- Cooling rack
- Parchment paper (optional)
- Toothpick (for testing cake)
Ingredients
- 1 cup sourdough starter fed and bubbly
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk or buttermilk
- 1 cup hot water or coffee for a richer taste
- Optional: ½ cup chocolate chips for extra fudgy texture
Instructions
Preheat Your Oven and Prepare Your Cake Pan
- Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal once your cake is baked.
Mix Dry Ingredients
- In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. This ensures that the dry ingredients are evenly distributed and will give your cake a smooth, light texture.
Cream Butter and Sugar
- In a separate large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed. Beat them until the mixture is light and fluffy. This typically takes about 2-3 minutes.
Add Eggs and Vanilla Extract
- Once the butter and sugar are well-combined, add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract. This will give the cake a rich, flavorful base.
Add Sourdough Starter
- Next, add the sourdough starter to the mixture. Stir gently to combine. The sourdough starter will give the cake a unique tangy flavor that balances out the sweetness of the chocolate.
Alternate Adding Dry Ingredients and Milk
- Gradually add the dry ingredients from step 2 into the wet mixture, alternating with milk. Start with a small amount of flour mixture, mix, then add some milk, mixing again. Repeat this process until everything is incorporated, making sure not to over-mix.
Stir in Hot Water or Coffee
- Now, slowly pour in the hot water or coffee. This will help create a smooth batter with a slightly thinner consistency, resulting in a moist cake with a soft crumb. If you prefer a more intense chocolate flavor, the coffee works wonders!
Optional: Fold in Chocolate Chips
- For those who can never have enough chocolate, feel free to fold in ½ cup of chocolate chips into the batter for an extra layer of richness and gooeyness.
Bake the Cake
- Pour the batter into the prepared cake pan and spread it out evenly with a spatula. Bake the cake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. The cake should be set and slightly spring back when touched.
Cool and Serve
- Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack. Allow it to cool completely before serving. This will give the flavors time to set, and the cake will be easier to slice.