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Sourdough Chocolate Cake Recipe

Sourdough Chocolate Cake Recipe
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★★★★★

5 from 27 reviews

This delicious Sourdough Chocolate Cake blends rich cocoa flavor with the subtle tanginess of sourdough starter, delivering a moist and tender texture. Enhanced by optional chocolate chips and a creamy cocoa butter frosting, this cake offers a delightful balance of chocolatey depth and gentle sourdough complexity, perfect for an indulgent dessert or special occasion.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups (190 g) all-purpose flour
  • ½ cup (50 g) cocoa powder
  • 1 tsp (5 g) baking soda
  • 1 tsp (5 g) baking powder
  • ¼ tsp (1 g) salt

Wet Ingredients

  • ½ cup (115 g) unsalted butter, melted
  • 1 cup (200 g) brown sugar
  • 2 large eggs
  • 2 tsp (10 ml) vanilla extract
  • ½ cup (120 g) sourdough starter (active, unfed)
  • ½ cup (120 ml) buttermilk
  • ½ cup (120 ml) hot water

Optional

  • ½ cup (90 g) chocolate chips

For Frosting (Optional)

  • ½ cup (115 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar
  • ¼ cup (25 g) cocoa powder
  • 1 tsp (5 ml) vanilla extract
  • 2–4 tbsp (30–60 ml) milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan lightly and line it with parchment paper to ensure easy cake release.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This blends the dry ingredients evenly and releases a rich chocolate aroma.
  3. Combine Wet Ingredients: In another bowl, whisk the melted unsalted butter and brown sugar until smooth and glossy. Beat in the eggs one at a time, then add the vanilla extract. Fold in the active, unfed sourdough starter and buttermilk until the mixture feels silky and slightly thick.
  4. Combine Wet and Dry: Slowly fold the dry ingredients into the wet mixture gently, avoiding overmixing to maintain a tender crumb. Once nearly combined, stir in the hot water carefully; this will loosen the batter and help keep the cake moist. If using, fold in chocolate chips evenly.
  5. Bake the Cake: Pour the batter into the prepared cake pan, smoothing out the top with a spatula. Bake for 35–40 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  6. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before frosting.
  7. Prepare Frosting (Optional): Beat softened butter until creamy. Sift in powdered sugar and cocoa powder, mixing until smooth. Add vanilla extract and gradually add milk until desired frosting consistency is reached.
  8. Frost and Serve: Once the cake is fully cooled, generously spread the frosting over the top, allowing it to slightly drip down the sides. Slice and enjoy your moist, chocolatey sourdough cake!

Notes

  • Use active, unfed sourdough starter for the best tang and leavening effect.
  • Adding hot water to the batter helps bring out the chocolate flavor and keeps the cake moist.
  • Chocolate chips are optional but add delightful pockets of melty chocolate.
  • Ensure the cake is completely cooled before frosting to prevent melting.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.
  • This cake is great served with a scoop of vanilla ice cream or fresh berries.

Nutrition

Keywords: sourdough chocolate cake, sourdough dessert, chocolate cake recipe, sourdough starter cake, moist chocolate cake, homemade chocolate cake

Find it online: https://maicook.com/sourdough-chocolate-cake-recipe/