Sourdough Chocolate Cake
Sourdough Chocolate Cake
Ingredients
For the Sourdough Starter (or use active starter)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup warm water
For the Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup active sourdough starter, fed and bubbly
- 1 cup hot water or coffee
For the Chocolate Frosting
- 1 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk or cream, or more, as needed
- 1/4 teaspoon salt
Instructions
- 1
If making sourdough starter from scratch: In a large, clear glass jar, combine 1 cup all-purpose flour and 1/2 cup unsweetened cocoa powder. Pour in 1 cup warm water. Stir until well combined and no dry lumps remain. Cover loosely with a lid or plastic wrap and let it ferment in a warm spot (70-75°F) for at least 2 hours, or until bubbly and active. This step can be done the night before for best results, allowing 8-12 hours for fermentation.
⏱️ 120 min
- 2
Preheat your oven to 350°F. 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 all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt.
⏱️ 5 min
- 4
In a separate medium bowl, whisk together the eggs, vegetable oil, vanilla extract, and the active sourdough starter.
⏱️ 5 min
- 5
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
⏱️ 2 min
- 6
Gradually add the hot water or coffee to the batter, mixing until smooth. The batter will be thin.
⏱️ 3 min
- 7
Divide the batter evenly between the two prepared cake pans.
⏱️ 1 min
- 8
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 35 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.
⏱️ 5 min
- 10
Gradually add the unsweetened cocoa powder, powdered sugar, vanilla extract, milk or cream, and salt. Beat on low speed until combined, then increase to medium-high and beat until smooth and creamy. Add more milk or cream if needed to reach desired consistency.
⏱️ 5 min
- 11
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting evenly over the top. Place the second cake layer on top and frost the top and sides of the entire cake.
⏱️ 10 min
- 12
Serve immediately or store at room temperature in an airtight container for up to 3 days.
Kitchen Tools
Nutrition Facts (per serving)
Sourdough Chocolate Cake
Ingredients
For the Sourdough Starter (or use active starter)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup warm water
For the Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup active sourdough starter, fed and bubbly
- 1 cup hot water or coffee
For the Chocolate Frosting
- 1 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk or cream, or more, as needed
- 1/4 teaspoon salt
Instructions
- 1
If making sourdough starter from scratch: In a large, clear glass jar, combine 1 cup all-purpose flour and 1/2 cup unsweetened cocoa powder. Pour in 1 cup warm water. Stir until well combined and no dry lumps remain. Cover loosely with a lid or plastic wrap and let it ferment in a warm spot (70-75°F) for at least 2 hours, or until bubbly and active. This step can be done the night before for best results, allowing 8-12 hours for fermentation.
⏱️ 120 min - 2
Preheat your oven to 350°F. 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 all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt.
⏱️ 5 min - 4
In a separate medium bowl, whisk together the eggs, vegetable oil, vanilla extract, and the active sourdough starter.
⏱️ 5 min - 5
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
⏱️ 2 min - 6
Gradually add the hot water or coffee to the batter, mixing until smooth. The batter will be thin.
⏱️ 3 min - 7
Divide the batter evenly between the two prepared cake pans.
⏱️ 1 min - 8
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 35 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.
⏱️ 5 min - 10
Gradually add the unsweetened cocoa powder, powdered sugar, vanilla extract, milk or cream, and salt. Beat on low speed until combined, then increase to medium-high and beat until smooth and creamy. Add more milk or cream if needed to reach desired consistency.
⏱️ 5 min - 11
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting evenly over the top. Place the second cake layer on top and frost the top and sides of the entire cake.
⏱️ 10 min - 12
Serve immediately or store at room temperature in an airtight container for up to 3 days.