This super moist sourdough chocolate cake has a moist and tender chocolate cake base topped when warm with fudgy chocolate frosting!
Ditch the Box: Homemade Sourdough Chocolate Cake
Calling all chocolate lovers and sourdough bakers! This decadent Sourdough Chocolate Cake is about to become your new favorite way to use up leftover discard or active starter. Packed with rich cocoa flavor and boasting a moist, tender crumb, this cake is everything you've ever dreamed of and more.
We've included a handy long fermentation option for those who want to develop a deeper sourdough tang, and the easy fudgy frosting comes together in a snap using a double boiler – perfect for beginner bakers!
This moist chocolate cake recipe is easily adaptable to a 9x13 pan for a crowd-pleasing sheet cake or split between two round pans for a classic layered dessert. So ditch the boxed mix and get ready to experience the magic of sourdough in this delicious homemade chocolate cake!
Key Ingredients & Why
- Granulated Sugar: Sweetens and tenderize this chocolate cake crumb. Plus it balances the richness of the cocoa powder and sourdough for a delightful sweetness.
- Unsweetened Cocoa Powder: The heart of the chocolate flavor! This recipe uses a good amount of cocoa powder to deliver a deep, decadent chocolate taste!
- Baking Soda: This is the main leavening agent. It reacts with the acidity in the sourdough starter or discard and makes a light fluffy crumb;)
- Salt: Enhances the overall flavor by balancing the sweetness of the sugar and the bitterness of the cocoa. Just a teaspoon is enough to bring out all the other flavors without making the cake taste salty.
- Sourdough Discard or Active Starter: The secret weapon... Sourdough starter adds a subtle tang and incredible moisture to the cake! The fermentation process in the sourdough also contributes to a complex flavor profile that you can't get any other way. (This recipe is designed to work with either discard or active starter, reducing waste and making it convenient for sourdough bakers.)
- Eggs: They bind the ingredients together, add moisture.
- Heavy Cream: Adds a touch of fat and richness, adds moistness and decadent texture to this cake, instead of oil.
- Hot Water: Hot water does 2 important things in this recipe: it activates the cocoa powder, intensifying the chocolate taste. And, more importantly, hot water helps create a moist crumb!
For the Fudgy Frosting:
- Chocolate Chips: Melted chocolate chips are the base for this simple frosting, allowing you to customize the flavor by using your favorite type of chips (dark, semi-sweet, milk chocolate, etc.).
- Heavy Cream: Heats up with the chocolate chips to create a smooth and fudgy frosting consistency. The fat content in the cream also adds richness to the frosting!
Make this into a layer cake:
Sourdough Chocolate Cake is surprisingly easy to make, even for beginner bakers! No need to worry about a grocery store full of fancy ingredients – you likely have everything you need on hand already.
This recipe is truly fuss-free and uses simple ingredients to create a moist and delicious chocolate cake that everyone will love. It's the perfect way to use up sourdough discard and create a homemade cake that rivals anything you'll find at the bakery!
Here's the rundown to make this without long fermentation:
- Dry Ingredients: Simply whisk together the all purpose flour, unsweetened cocoa powder, sugar, baking soda, and salt in a large bowl.
- Wet Ingredients: In a separate bowl, use a whisk to combine the vegetable oil, eggs, vanilla extract, and sour cream (or your favorite yogurt!) until smooth.
- Combine & Conquer: Pour the wet ingredients into the dry ingredients and mix on low speed with a hand mixer or the paddle attachment of a stand mixer until just combined. Don't overmix!
- Hot & Steamy: Slowly add the hot water and mix until you have a smooth, pourable cake batter.
- Bake Time: Preheat your oven and grease two 9-inch cake pans (parchment paper for easy removal is a good idea!). Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cake layers cool completely on wire racks before frosting. This helps prevent the frosting from melting and ensures a nice, neat finished product.
- Frosting Magic: While your cake cools, whip up your favorite chocolate frosting with chocolate chips and cream in a double boiler. Spread a generous layer over the top of one cooled cake layer, then carefully place the second layer on top. Frost the sides and top of the entire cake and admire your creation!
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Moist Sourdough Chocolate Cake
This moist sourdough chocolate cake recipe is super easy to make. You can long ferment it, or bake right away, either way it turns out super moist and fudgy!
Ingredients
- For the Cake: 2 cups all purpose flour
- 1 ¾ cups granulated sugar
- 1 teaspoon baking soda
- 5 tablespoons unsweetened cocoa powder
- 1 teaspoon salt
- ½ cup heavy cream
- ½ cup sourdough discard or active starter (both work well)
- 2 large eggs
- 1 cup hot water
- For the Frosting: 2 cups of your favorite chocolate chips
- 1 cup heavy cream
Instructions
- To a large mixing bow add: flour, sugar, salt, baking soda and cocoa powder, and mix till all ingredients are well combined. (If you want to long ferment this batter, do NOT add the baking soda till the next day.)
- make a well in the middle of dry ingredients and add the eggs, cream, sourdough starter or discard, and hot water, then whisk till well combined. It will be a thinner batter, and that is correct. (If you are long fermenting this batter cover it now with plastic wrap, and refrigerate for 4-12 hours. Then add your baking soda and stir till combined.)
- Preheat your oven to 350 degrees F. And generously butter a 9x13 baking dish.
- Pour batter into prepared baking dish.
- Bake 9x13 cake pan at 350 for 35-37 minutes... Just till a toothpick inserted in the middle comes out clean.
- While cake is baking make the fudgy frosting: Use a double boiler or Make a double boiler: add 1 inch water to a small sauce pan, and place a glass mixing bowl on top (it should fit into the sauce pan an inch or two.)
- Add 2 cups chocolate chips and 1 cup heavy cream and stir, or whisk, till well combined and fudgy.
- After cake is done, remove from the oven to a cooling rack. Pour warm frosting over hot cake and gently smooth to evenly coat the top.
- Let cake cool. And Enjoy!
Notes
Fermentation Option: This recipe offers the flexibility of a long ferment. Letting the batter rest allows the sourdough to develop more flavor. If you choose this method, remember to not add the baking soda until just before baking.
If you prefer a thicker cake, you could split the batter between two round cake pans. Just be sure to adjust the baking time accordingly, checking for doneness a few minutes earlier. Then cool before frosting.
Serving: A sprinkle of sea salt on top of the frosted cake adds a nice contrast to the sweetness.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 455Total Fat 21gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 65mgSodium 316mgCarbohydrates 67gFiber 3gSugar 46gProtein 6g
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