Sourdough Chocolate Cake
Sourdough Chocolate Cake is a rich, moist dessert that combines the tangy depth of sourdough starter with the decadent sweetness of chocolate. The starter adds complexity, enhancing the cake’s flavor and texture, while providing a slight tang that balances the sweetness. It’s an indulgent, yet uniquely flavorful treat.
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.
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.