Easy Sourdough Chocolate Cake Recipe
There are many things you can make with sourdough starter. I truly believe that this easy sourdough chocolate cake recipe is at the top of my favorites! This is the best chocolate cake I have ever had!
My husband requests chocolate cake every year for his birthday. Of course, I like to make a long-fermented sourdough version. This is a great way to add the benefits of sourdough to a sweet treat like chocolate cake.
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This sourdough chocolate cake is so delicious and decadent. Your family will be requesting this cake for years to come!
There is something so wonderful about celebrating the day someone you love came into the world. It calls for a special celebration!
I always ask my husband what he wants for dinner that day so that it feels extra special.
Time flies by so fast in this life and having a special day to celebrate those you love is a wonderful thing!
My show of love is cooking and baking! This sourdough chocolate cake sure does light up my husband’s face and that is what makes me happy!
Why use sourdough starter for cake?
Long fermenting grains isn’t just for bread. Any recipe that has flour in it benefits from the long fermentation process of sourdough. There are so many delicious recipes you can make with sourdough starter.
When you long ferment a recipe with sourdough, it becomes more easily digestible. Meaning it breaks down the starch and prepares the nutrients to be more easily absorbed.
This process also imparts an amazing depth of flavor to the sourdough chocolate cake.
If you are brand new to sourdough, start here: https://therosehomestead.com/how-to-make-a-sourdough-starter/
Sourdough starter works wonderfully in sweet recipes. One of my favorites is this sourdough carrot cake: https://therosehomestead.com/sourdough-carrot-cake/
Another sweet treat made with sourdough starter is my chocolate chip cookie recipe: https://therosehomestead.com/sourdough-chocolate-chip-cookies/
Why you will love this recipe
Chocolate lovers will fall for this decadent moist chocolate cake!
This sourdough chocolate cake is easy to make with ingredients you likely have on hand in your pantry.
Being long-fermented, this cake is easier to digest than cake made solely without sourdough.
You don’t any special equipment to make this cake. It is all mixed in mixing bowls.
You can make 2 rounds or a 9×13 baking dish.
What ingredients you will need for this easy sourdough chocolate cake
For the Cake:
Flour
I prefer to use freshly milled flour in my baking. For cakes I use freshly milled soft white wheat mixed with a bit of spelt.
This is the grain mill I use: https://collabs.shop/rxide2
Using freshly milled flour in your kitchen makes for the most nutritious baked goods. Pair that with sourdough and you have an incredibly healthy duo!
You can use all-purpose flour, bread flour, or whole wheat flour.
Sourdough starter/discard
As a long-fermented recipe you will want to use active sourdough starter.
You will want to feed your sourdough starter within 24 hours of making this recipe.
If making this recipe without long fermenting it, you can use sourdough discard.
Olive oil
I choose to use olive oil in all of my baking.
We love the flavor it imparts. Look for an organic high quality olive oil.
Use what you have on hand. This recipe will work well with melted butter, coconut oil, or avocado oil.
Olive oil will be used in the cake and the icing. Of course, if all you have on hand is vegetable oil that will work just fine.
Water
Use filtered or well water. Tap water most likely has chlorine in it and can inhibit the fermentation process of making a sourdough baked good.
Large Eggs
Eggs are used as a binder. I use large eggs for my recipes.
Sugar
I use organic raw cane sugar in my baking. You can use white sugar, date sugar, or coconut sugar. You could also use brown sugar if that is what you have on hand.
Salt
Without salt baked goods just taste bland. Find a high quality mild flavored salt. We use Redmond’s Real Salt in our kitchen.
Milk
You can use whole milk, skim milk, or a milk substitute. I actually used homemade Oat milk in this cake.
For the Icing
Cocoa Powder
I use an organic cocoa powder from my local store. Cocoa is used in the cake and the icing.
Vanilla Extract
Vanilla extract adds a wonderful flavor to most any dessert!
Powdered Sugar
Powdered sugar is used to make the icing.
Olive oil
Equipment you may need to make this recipe
Large Mixing Bowl https://amzn.to/3XXuasu
Baking pans https://amzn.to/3XVGSrJ or https://amzn.to/4bA0vJ2
Measuring cups and spoons https://amzn.to/3Wga2QU
Optional Equipment
Stand mixer with a paddle attachment. This is the stand mixer I use: https://collabs.shop/xmipvy
Step by Step instructions for making this Easy Sourdough Chocolate Cake
Making the batter
In a large mixing bowl, combine the wet ingredients: sourdough starter, water, olive oil.
Add the dry ingredients: Flour, Cocoa powder, and Sugar.
Alternatively, you can mix this in the bowl of a stand mixer with the paddle attachment or use a hand mixer.
Fermenting the batter
Mix well. Cover and allow to ferment at room temperature for up to 24 hours.
Alternatively, you can put the mixture in the fridge for a cold ferment. The mixture can stay in the fridge for up to a week before making the cake. This will make the cake more sour.
Baking the Cake
The next day, preheat the oven to 350 degrees F.
Mix in the eggs, milk, vanilla, salt, and baking soda.
Ensure the mixture is well combined.
Prepare your baking dish by greasing or by lining with parchment paper.
Pour batter into the greased cake pan and bake for 50 minutes if using the larger baking pan or until a toothpick comes out clean.
Bake for 35-40 minutes if using 9 inch pans or until the toothpick comes out clean from the center of the cake.
Making the icing
To make the icing, mix the powdered sugar, cocoa, vanilla extract, and olive oil together.
Whip the mixture until smooth and creamy. Cover with plastic wrap until the cake cools for frosting.
Allow the cake to completely cool before icing on a cooling rack.
Serve a piece of this sourdough chocolate cake with a hot coffee for the most amazing treat!
**Double the recipe if you want more frosting. We like a small amount of frosting on our cakes**
Storage Tips
Since this cake contains dairy, I recommend storing it in the fridge on a covered cake dish. An airtight container is not advised as it will cause the cake to draw moisture.
You can also freeze this cake for up to 6 months. Cut into individual servings and place in a freezer safe container or freezer bag. If you put more than 1 piece per bag, put a piece of wax paper in between the pieces to prevent them sticking together.
Cake that is stored in the freezer will not be as presentable as fresh cake or cake kept in the fridge.
Yes, you can certainly use any liquid fat you have on hand. Melted butter, coconut oil, or avocado oil are great choices.
Store the cake in on a covered cake dish on the counter it in the fridge for up to 10 days. Another alternative is to freeze the cake. I like to cut individual portions and put in freezer safe containers. The cake will last in the fridge for up to 6 months.
You do not have to long ferment this recipe. It will be just as delicious made all at once. However, the long fermentation process does add to the health benefits of the cake.
Active sourdough starter is one that has been fed within the last 24 hours. It is bubbly and smells yeasty. It may rise and fall within that time frame but will still rise bread dough. Sourdough discard is sourdough starter that is hungry and hasn’t been fed in the past 24 hours. It may have a liquid on top called hootch. Sourdough discard isn’t as effective at raising bread dough as active starter.
Easy Sourdough Chocolate Cake Recipe
Chocolate lovers will fall for this easy sourdough chocolate cake recipe! The perfect birthday or anytime cake!
Ingredients
- 2 1/4 cups flour
- 1/2 cup sourdough starter
- 1/2 cup olive oil
- 1 cup water
- 2 large eggs
- 1 1/2 cups sugar
- 1 tsp salt
- 1 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 cup cocoa powder
- 1 cup milk
For the Icing
- 1 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 3/4 cup olive oil or melted coconut oil
Instructions
- The night before, add the sourdough starter, olive oil, and water to a large mixing bowl. Stir well.
- Add the flour, sugar, and cocoa.
- Cover and allow to rise on the counter overnight or up to 24 hours.
- The next day, preheat the oven to 350 degrees F.
- To the fermented mixture, add the eggs, milk, salt, vanilla, and baking soda.
- Mix well.
- Pour batter into either 2 9 inch cake pans or 1 9x13 baking dish. Make sure to grease the pans liberally. After greasing dust with a bit of flour to ensure nothing sticks.
- Bake for 50 minutes or until a toothpick comes out clean from the center of the cake.
- Allow cake to cool slightly and transfer to a cooling rack.
- To make the icing, mix the powdered sugar, cocoa, and olive oil/melted coconut oil.
- Whip until smooth and creamy. *See notes*
- Frost the completely cooled cake.
Notes
Store this cake on a covered cake dish in the fridge for up to 10 days. Alternatively, you can cut individual slices and store in freezer safe containers in the freezer for up to 6 months.
*This icing recipe can be doubled in you wish for more frosting*
I made two batches of this into cupcakes this week for two birthday parties. They were so good! Thanks!