Viral Sourdough Chocolate Cake
Viral Sourdough Chocolate Cake
Ingredients
For the Sourdough Starter
- 1/2 cup active sourdough starter
- 1/2 cup all-purpose flour
- 1/2 cup warm water
For the Cake
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
For the Chocolate Frosting
- 1 cup unsalted butter, softened
- 3/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Prepare the sourdough starter: In a large glass jar, combine the active sourdough starter, 1/2 cup all-purpose flour, and 1/2 cup warm water. Stir until well combined and no dry spots remain. Cover loosely with a lid or plastic wrap and let it ferment at room temperature for 2-4 hours, or until bubbly and active. This will be your sourdough discard for the cake.
⏱️ 120 min
- 2
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 3
In a large bowl, whisk together the 1 3/4 cups all-purpose flour, granulated sugar, 3/4 cup unsweetened cocoa powder, baking soda, baking powder, and 1 teaspoon salt. Make sure there are no lumps.
⏱️ 5 min
- 4
In a separate medium bowl, whisk together the large eggs, buttermilk, vegetable oil, vanilla extract, and the prepared active sourdough discard from Step 1.
⏱️ 5 min
- 5
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
⏱️ 2 min
- 6
Carefully stir in the hot water until the batter is smooth and slightly thinned. The batter will be thin.
⏱️ 2 min
- 7
Divide the batter evenly between the two prepared cake pans.
⏱️ 1 min
- 8
Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 30 min•🌡️ 350
- 9
While the cakes cool, prepare the chocolate frosting: In a large bowl, using an electric mixer, beat the softened unsalted butter until light and fluffy.
⏱️ 3 min
- 10
Gradually add the 3/4 cup unsweetened cocoa powder and powdered sugar, alternating with the heavy cream, beating until smooth and creamy. Add the 1 teaspoon vanilla extract and 1/4 teaspoon salt, and beat until well combined and fluffy.
⏱️ 5 min
- 11
Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting, smoothing the sides and top.
⏱️ 10 min
- 12
Slice and serve this rich, moist sourdough chocolate cake.
Kitchen Tools
Nutrition Facts (per serving)
Viral Sourdough Chocolate Cake
Ingredients
For the Sourdough Starter
- 1/2 cup active sourdough starter
- 1/2 cup all-purpose flour
- 1/2 cup warm water
For the Cake
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
For the Chocolate Frosting
- 1 cup unsalted butter, softened
- 3/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Prepare the sourdough starter: In a large glass jar, combine the active sourdough starter, 1/2 cup all-purpose flour, and 1/2 cup warm water. Stir until well combined and no dry spots remain. Cover loosely with a lid or plastic wrap and let it ferment at room temperature for 2-4 hours, or until bubbly and active. This will be your sourdough discard for the cake.
⏱️ 120 min - 2
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 3
In a large bowl, whisk together the 1 3/4 cups all-purpose flour, granulated sugar, 3/4 cup unsweetened cocoa powder, baking soda, baking powder, and 1 teaspoon salt. Make sure there are no lumps.
⏱️ 5 min - 4
In a separate medium bowl, whisk together the large eggs, buttermilk, vegetable oil, vanilla extract, and the prepared active sourdough discard from Step 1.
⏱️ 5 min - 5
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
⏱️ 2 min - 6
Carefully stir in the hot water until the batter is smooth and slightly thinned. The batter will be thin.
⏱️ 2 min - 7
Divide the batter evenly between the two prepared cake pans.
⏱️ 1 min - 8
Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 30 min•🌡️ 350 - 9
While the cakes cool, prepare the chocolate frosting: In a large bowl, using an electric mixer, beat the softened unsalted butter until light and fluffy.
⏱️ 3 min - 10
Gradually add the 3/4 cup unsweetened cocoa powder and powdered sugar, alternating with the heavy cream, beating until smooth and creamy. Add the 1 teaspoon vanilla extract and 1/4 teaspoon salt, and beat until well combined and fluffy.
⏱️ 5 min - 11
Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting, smoothing the sides and top.
⏱️ 10 min - 12
Slice and serve this rich, moist sourdough chocolate cake.