This sourdough chocolate cake is definitely the BEST chocolate cake you will ever have! It’s decadent and dark, with a delicious depth of flavor. Topped with a silky smooth chocolate frosting, this cake is the perfect treat for any occasion!
The best thing about using sourdough starter in a cake is that it deepens the flavor and actually adds moisture to the cake as well. This cake is tender, moist, and perfectly balanced. I can eat way too much of it because it’s not too sweet, but still full of chocolate flavor. Everyone loves this recipe!
Sourdough Chocolate Cake
This sourdough chocolate cake recipe is so easy to make, and it’s a really easy recipe to make if you are just starting out with sourdough. I like to use active starter for this recipe because it makes a really fluffy and soft cake. Once you master this recipe, you can move on to some of my more complicated but super delicious recipes like sourdough cinnamon rolls and same day sourdough sandwich bread.
I have never served this to someone who didn’t say it was the best chocolate cake they have ever had. The secret is of course the sourdough discard! You will mix the starter, flour, and milk and let that ferment so that all of the flour has been digested. This is a great recipe for those who are sensitive to gluten and who still want to enjoy a soft and fluffy cake.
How Long Will Sourdough Chocolate Cake Take?
It can be as long or short as you like! I like to let the batter ferment for about 10 hours, so it’s usually a two day recipe. If you only have a few hours, it can be done in as little as 3. You could get away with using inactive starter, but I like to feed my starter about 6 hours before I plan on making the batter so that I can use it at its peak state.
What You Will Need
This sourdough chocolate cake is pretty similar to any other chocolate cake recipe that you make from scratch. You will need the basic ingredients. I have listed all of the amounts of everything you need in the recipe card.
- Active Sourdough Starter: I like to feed my starter about 6 hours before I make the batter. Your starter may peak at different times. I recommend paying attention to your own starter. When it rises to the highest part of the jar, that is when it is most active. Some people use rubber bands around their jars to mark the peak point so they know when it’s ready!
- All-Purpose Flour
- Milk
- Granulated Sugar
- Salt
- Baking Soda
- Oil: I really like to use avocado oil or olive oil. I love that avocado oil has a really mild flavor. You could also use melted coconut oil if you want a coconut chocolate cake!
- Vanilla Extract
- Cocoa Powder: I love this brand. It is the best cocoa powder I have ever used and I swear by it (and I’m not an affiliate, I just love it!).
- Eggs
How to Make Sourdough Chocolate Cake
Sourdough chocolate cake isn’t any harder than a regular cake recipe! You will make a starter, flour, and milk mixture that needs to ferment. Once you have let that happen, you will just make a regular cake recipe. You could bake it in a 9×13, or two 8 inch rounds.
Day 1
- In a large bowl, mix starter, flour and milk together until they are thoroughly combined. Cover and allow to sit on the counter for at least 8 hours.
Day 2
- Preheat your oven to 350 degrees and butter a 9×13 inch pan.
- In a separate large bowl, mix sugar, salt and soda together until combined. Add sugar mixture to your sourdough batter and combine. Then add oil and mix until combined. Add vanilla and mix. Add cocoa and mix. Then, using an electric handheld beater, beat in one egg at a time. Make sure to beat well until it’s a smooth texture.
- Stir the chocolate mixture into your sourdough mixture, and using a hand mixer beat it until it’s well combined.
- Butter a 9×13 pan thoroughly, and bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean.
How to Make Chocolate Frosting
1. In a medium sauce pan, add butter and melt on medium heat. Then add cocoa powder and milk, and bring the mixture to a boil.
2. Turn off the heat and add vanilla and powdered sugar to desired consistency. Mix until the frosting is smooth and well incorporated. Pour over cake and enjoy!
Frequently Asked Questions
- How Long Does Sourdough Chocolate Cake Last? I love this cake recipe because it stays moist and soft for over a week! You can leave it on the counter covered by plastic wrap.
- Can I Freeze This Cake? Yes! This is a great cake to freeze. I like to bake a big cake and freeze half of it. It will stay fresh for about 3 months in the freezer. I usually freeze it without the frosting on top and make the frosting fresh, or freeze it separately.
- Can I Use Sourdough Discard? Yes, you technically can. It doesn’t have to be active, but you don’t want it to be really unlively and grey. It just won’t fluff up as well and the cake will taste more sour. If you are using a less active starter, make sure that you give the beginning ferment at least 8 hours to really get working.
- Can I Use a Stiff Sweet Starter? Yes! In fact, it is really amazing with a sweet stiff starter. If you want a step by step walk through of how to make a sweet stiff starter, you can watch this video.
Sourdough Chocolate Cake
Ingredients
Chocolate Cake
- 1 C Fed (active) sourdough starter
- 1 C All-purpose flour
- 1 C Milk
- 1 1/2 C Granulated sugar
- 1 tsp Salt
- 1 1/2 tsp Baking soda
- 1 C Oil, coconut, avocado, or vegetable
- 2 tsp Vanilla extract
- 3/4 C Cocoa powder
- 2 Eggs
Chocolate Frosting
- 1/2 C Unsalted butter
- 4 Tbsp Cocoa powder
- 6 Tbsp Milk
- 1 Tsp Vanilla extract
- Powdered sugar, to desired consistency
Instructions
Sourdough Chocolate Cake
- In a large bowl, mix starter, flour and milk together until they are thoroughly combined. Cover and allow to sit on the counter for at least 8 hours.
- Preheat your oven to 350 degrees and butter a 9×13 inch pan.
- In a separate large bowl, mix sugar, salt and soda together until combined. Add sugar mixture to your sourdough batter and combine. Then add oil and mix until combined. Add vanilla and mix. Add cocoa and mix. Then, using an electric handheld beater, beat in one egg at a time. Make sure to beat well until it's a smooth texture.
- Stir the chocolate mixture into your sourdough mixture, and using a hand mixer beat it until it's well combined.
- Butter a 9×13 pan thoroughly, and bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean.
Chocolate Frosting
- In a medium sauce pan, add butter and melt on medium heat. Then add cocoa powder and milk, and bring the mixture to a boil.
- Turn off the heat and add vanilla and powdered sugar to desired consistency. Mix until the frosting is smooth and well incorporated. Pour over cake and enjoy!
