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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.

Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans, or line with parchment paper.

In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt.

In a separate medium bowl, whisk together the eggs, vegetable oil, vanilla extract, and the active sourdough starter.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Gradually add the hot water or coffee to the batter, mixing until smooth. The batter will be thin.

Divide the batter evenly between the two prepared cake pans.

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.

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.

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.

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.

Serve immediately or store at room temperature in an airtight container for up to 3 days.


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.

Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans, or line with parchment paper.

In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt.

In a separate medium bowl, whisk together the eggs, vegetable oil, vanilla extract, and the active sourdough starter.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Gradually add the hot water or coffee to the batter, mixing until smooth. The batter will be thin.

Divide the batter evenly between the two prepared cake pans.

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.

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.

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.

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.

Serve immediately or store at room temperature in an airtight container for up to 3 days.
