Sourdough Chocolate Cake just like traditional chocolate cake but with sourdough This recipe combines the rich and indulgent taste of chocolate with the subtle tanginess of sourdough, resulting in a moist and flavorful cake that’s both delicious and distinctive. 
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Tools you may need:
Ingredients:
Sourdough Chocolate Cake:
- Flour: Provides structure to the cake by forming the framework for the batter. All purpose flour will work great.
- Cocoa Powder: Adds the rich and intense chocolate flavor as well as contributes to the cake’s dark color. Unsweetened cocoa powder for baking works best.
- Sugar: Sweetens the cake, providing the desired level of sweetness. Use organic cane sugar.
- Baking Soda: Acts as a leavening agent, helping the cake rise by producing carbon dioxide gas when combined with acidic ingredients. I recommended Bob’s Red Mill Baking Soda because it contains no aluminum.
- Vinegar: Reacts with baking soda to create carbon dioxide, aiding in the leavening process and contributing to the cake’s texture.
- Baking Powder: Another leavening agent that helps the cake rise by releasing carbon dioxide gas when mixed with liquid and heat. Bob’s Red Mill Baking Powder is the best!
- Salt: Enhances the overall flavor of the cake by balancing sweetness and suppressing bitterness. I always use Mediterranean Sea Salt Fine.
- Eggs: Contribute to the structure and moisture of the cake while also providing richness.
- Coffee: Enhances the chocolate flavor without adding a distinct coffee taste, resulting in a deeper and more complex chocolate profile. I used Kirklands Organic Coffee Beans.
- Whole Milk: Adds moisture and richness to the cake.
- Vanilla: Enhances the overall flavor of the cake, adding a sweet and aromatic note.
- Coconut Oil: Provides moisture and imparts a subtle coconut flavor, adding a unique twist to the cake.
- Sourdough Starter: Adds a tangy flavor and helps with the leavening process. The natural fermentation of the sourdough contributes to the cake’s texture and taste. Fed or unfed sourdough starter will work.
Cream Cheese Frosting:
- Cream Cheese: Forms the base of the frosting, providing a rich and tangy flavor.
- Butter: Adds creaminess and richness to the frosting.
- Powdered Sugar: Sweetens the frosting to the desired taste.
- Cocoa Powder: Introduces chocolate flavor to the frosting, complementing the chocolate cake.
- Vanilla: Enhances the overall flavor and aroma of the frosting.
How to make sourdough chocolate cake:
Make the batter:
- Preheat your oven to 350°F.
- Measure out all of the dry ingredients in a large mixing bowl. Flour, cocoa powder, baking powder, and salt. Whisk everything together.
- In a kitchen aid mixer bowl combine eggs, coffee, milk, vanilla. Mix for about 1 minute on low speed.
- In a small bowl dissolve the baking soda with the vinegar. Add to the mixer.
- Add melted cooled off coconut oil into the mixer bowl and mix for another minute.
- Add sourdough starter with sugar and mix for another minute.
- Once everything is mixed and incorporated, add in your dry ingredients mixture and mix with a spatula.
Bake the cake:
- Now that the batter is made, divide it into two and bake one at a time for 30 mins. If you have two of the same size forms, you can bake two at once.
Cool the cake:
- Remove the cake from the pan onto a parchment paper upside down. This will help flatten the top of the cake a bit.
Make the frosting:
- While the cake is cooling, prepare the frosting by adding cream cheese, butter, powdered sugar, cocoa powder, and vanilla in a kitchen aid mixer and mix with the whisk on medium for about 3 mins, until it’s all smooth and creamy.
Assemble the cake:
- Place one cake upside down and add a layer of the cream cheese frosting.
- Add the second cake on top of the frosting right side up.
- Gently slice the top layer off just a bit to make sure the cream can soak in. (see picture).
- Add the rest of the frosting on top and spread all over including the sides. The sides can be “naked” with the frosting see through.
Rest time:
- Let the cake rest in the fridge for at least an hour or overnight.
Serve:
- Slice and serve.
- Bonus tip: I like to shave a little bit of chocolate on top of the cake just for looks.
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If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
Sourdough Chocolate Cake
Sourdough Chocolate Cake just like traditional chocolate cake but with sourdough This recipe combines the rich and indulgent taste of chocolate with the subtle tanginess of sourdough, resulting in a moist and flavorful cake that's both delicious and distinctive.
Equipment
- Kitchen aid stand mixer
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Cake pan
- Spatula
Ingredients
Chocolate Cake
- 2.5 cups flour
- 1/2 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 tsp baking soda
- 2 tsp vinegar
- 1 tsp baking powder
- 1 tsp salt
- 2 egg eggs
- 1 cup coffee
- 3/4 cup whole milk
- 1 tsp vanilla
- 2/3 cup coconut oil
- 1/2 cup sourdough fed or unfed
Cream Cheese Frosting
- 8 oz cream cheese room temp
- 4 tbsp butter unsalted, room temp
- 2 cups powdered sugar
- 2 tbsp cocoa powder
- 1 tsp vanilla
Instructions
Make the batter:
- Preheat your oven to 350°F.
- Measure out all of the dry ingredients in a large mixing bowl. Flour, cocoa powder, baking powder, and salt. Whisk everything together.
- In a kitchen aid mixer bowl combine eggs, coffee, milk, vanilla. Mix for about 1 minute on low speed.
- In a small bowl dissolve the baking soda with the vinegar. Add to the mixer.
- Add melted cooled off coconut oil into the mixer bowl and mix for another minute.
- Add sourdough starter and mix for another minute.
- Once everything is mixed and incorporated, add in your dry ingredients mixture and mix with a spatula.
Bake the cake:
- Now that the batter is made, divide it into two and bake one at a time for 30 mins. If you have two of the same size forms, you can bake two at once.
Cool the cake:
- Remove the cake from the pan onto a parchment paper upside down. This will help flatten the top of the cake a bit.
Make the frosting:
- While the cake is cooling, prepare the frosting by adding cream cheese, butter, powdered sugar, cocoa powder, and vanilla in a kitchen aid mixer and mix with the whisk on medium for about 3 mins, until it's all smooth and creamy.
Assemble the cake:
- Place one cake upside down and add a layer of the cream cheese frosting.
- Add the second cake on top of the frosting right side up.
- Gently slice the top layer off just a bit to make sure the cream can soak in. (see picture)
- Add the rest of the frosting on top and spread all over including the sides. The sides can be "naked" with the frosting see through.
Rest time:
- Let the cake rest in the fridge for at least an hour or overnight.
Serve:
- Slice and serve.
- Bonus tip: I like to shave a little bit of chocolate on top of the cake just for looks.
Notes
Bonus tip: I like to shave a little bit of chocolate on top of the cake just for looks.
