If you’re a chocolate cake lover and enjoy the tangy touch of sourdough, this Sourdough Chocolate Cake recipe is sure to become your new go-to!
This Sourdough Chocolate Cake is incredibly moist, rich, and packed with chocolate flavor, with an unexpected twist – the sourdough starter adds a unique depth of flavor that enhances the overall taste.
It’s the ideal dessert for those who crave something a little different but still want to indulge in a classic chocolate cake.
In this post, I’ll walk you through every step of the process of making a delicious Sourdough Chocolate Cake, ensuring you can easily recreate it in your own kitchen.
Why We Love This Recipe
We love this Sourdough Chocolate Cake recipe because it combines the rich, indulgent flavor of chocolate with the unique, tangy twist from sourdough.
The sourdough starter adds an extra layer of depth, making each bite incredibly moist and full of flavor. It’s easy to make, versatile for different dietary needs, and perfect for any occasion.
The result is a cake that’s both comforting and unexpected, making it a standout treat for any dessert table.
How To Prepare Sourdough Chocolate Cake?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Calories: Approx. 450 per slice (depends on serving size)
Yield: 10 servings
What You’ll Need For This Recipe
Kitchen Utensils
- Mixing bowls
- Whisk
- Electric mixer (for frosting)
- Measuring cups and spoons
- 9-inch cake pan
- Spatula
- Cooling rack
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg (room temperature)
- 1 cup active, unfed sourdough starter
- 1/2 cup whole milk (room temperature)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water (for moisture)
For the Chocolate Buttercream Frosting:
- 1 cup unsalted butter (softened)
- 2 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream (more as needed)
- Pinch of salt
Instructions
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk the egg, sourdough starter, milk, oil, and vanilla extract until fully combined. Gradually mix in the dry ingredients until smooth.
4. Carefully pour in the boiling water, stirring gently to combine. This will create a thin batter, which is expected.
5. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean. Let it cool completely on a wire rack.
6. In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add powdered sugar, cocoa powder, vanilla extract, and salt. Mix until smooth. Add heavy cream, a little at a time, until you achieve the desired consistency.
7. Once the cake is cool, frost with the chocolate buttercream frosting. Spread evenly with a spatula.
8. Serve and enjoy! Let the cake sit for a few minutes to allow the frosting to set before slicing.
Special Notes
❖ Sourdough Starter: Make sure your sourdough starter is active and bubbly. An unfed starter works best for this recipe, as it adds the right amount of tang and moisture.
❖ Customize: Feel free to add chocolate chips to the batter for extra chocolatey goodness, or top the cake with sprinkles or fresh berries for a fun finishing touch.
❖ Storing: This cake stores well in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you refrigerate it, make sure to bring it to room temperature before serving for the best flavor and texture.
Serving Suggestions
This sourdough chocolate cake is versatile and pairs beautifully with a variety of toppings:
✔ Whipped cream: Add a dollop of fresh whipped cream for a light and creamy contrast.
✔ Chocolate ganache: For the chocolate lovers, top the cake with a rich, glossy chocolate ganache.
✔ Fresh berries: A handful of raspberries or strawberries adds a nice tartness to balance out the sweetness of the cake.
✔ Ice cream: A scoop of vanilla or chocolate ice cream pairs perfectly for a decadent dessert experience.
Tips and Variations
Tips
➢ Ensure your sourdough starter is active: It should be bubbly and freshly fed to provide the best flavor to the cake.
➢ Don’t overmix the batter: Overmixing can cause the cake to become dense. Stir just until combined.
➢ Adjust sweetness to your preference: You can decrease the sugar slightly if you prefer a less sweet cake, especially if you are adding frosting or toppings.
Variations
➢ Add-ins: You can add chopped nuts, like walnuts or pecans, or even swirls of peanut butter or caramel for extra flavor.
➢ Dairy-Free: Replace the milk with almond or oat milk, and use dairy-free butter if you prefer a completely dairy-free cake.
➢ Flour options: For a gluten-free version, you can use a 1:1 gluten-free flour blend in place of regular all-purpose flour.
Substitutions
➤ Sourdough Starter: If you don’t have a sourdough starter, you can substitute it with 1/2 cup buttermilk or plain yogurt for a tangy flavor.
➤ Butter: For a dairy-free version, replace butter with vegan butter or coconut oil.
➤ Sugar: You can use coconut sugar or honey instead of granulated sugar for a more natural sweetener.
➤ Eggs: If you’re looking for an egg-free alternative, try flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
➤ All-Purpose Flour: For a gluten-free option, swap all-purpose flour with gluten-free flour blend or almond flour.
Other Popular Chocolate Recipes
Chocolate Cake With Boiled Frosting – Comfort Food Delight
Chocolate Yogurt Cake Recipe – Moist And Rich Dessert
Mile High Chocolate Cake Recipe – Moist & Decadent
Nora Cooks Chocolate Cake || Slice Of Nora Cook’s
Ricardo Chocolate Cake You Must Try
Recipe (FAQs)
Can I use a store-bought sourdough starter?
Yes, you can! Just make sure the sourdough starter is well-fed and bubbly for the best results. You can also use a homemade starter if you have one on hand.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Simply store it in an airtight container at room temperature or refrigerate it to keep it fresh.
Can I substitute the cocoa powder for melted chocolate?
Yes, you can substitute the cocoa powder with 3 oz (85g) of melted chocolate. Just ensure to adjust the amount of sugar slightly, as chocolate is sweeter than cocoa powder.
How do I make the cake gluten-free?
You can use a gluten-free flour blend as a substitute for the all-purpose flour. Make sure the blend you choose is suitable for cakes to ensure a tender texture.
Can I freeze the Sourdough Chocolate Cake?
Yes, this cake freezes well! Just wrap it tightly in plastic wrap or foil, then store it in a freezer-safe container. It will keep for up to 3 months. When ready to enjoy, simply thaw at room temperature.
Conclusion
This sourdough chocolate cake with chocolate buttercream frosting is perfect for any occasion, whether it’s a birthday, a special celebration, or just because you deserve a treat.
The tangy undertones of the sourdough paired with the smooth and rich chocolate buttercream creates a cake that’s truly memorable.
It’s easy to make, and the results are always impressive. Give it a try next time you’re craving something a little different, and I promise you won’t regret it!
Sourdough Chocolate Cake
Equipment
- Mixing bowls
- Whisk
- Electric mixer (for frosting)
- Measuring cups and spoons
- 9-inch cake pan
- Spatula
- Cooling rack
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg room temperature
- 1 cup active unfed sourdough starter
- 1/2 cup whole milk room temperature
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water for moisture
For the Chocolate Buttercream Frosting:
- 1 cup unsalted butter softened
- 2 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream more as needed
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk the egg, sourdough starter, milk, oil, and vanilla extract until fully combined. Gradually mix in the dry ingredients until smooth.
- Carefully pour in the boiling water, stirring gently to combine. This will create a thin batter, which is expected.
- Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean. Let it cool completely on a wire rack.
- In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add powdered sugar, cocoa powder, vanilla extract, and salt. Mix until smooth. Add heavy cream, a little at a time, until you achieve the desired consistency.
- Once the cake is cool, frost with the chocolate buttercream frosting. Spread evenly with a spatula.
- Serve and enjoy! Let the cake sit for a few minutes to allow the frosting to set before slicing.