Decadent Sourdough Chocolate Cake Recipe

Get ready to experience a rich, incredibly moist chocolate cake that will redefine your dessert expectations. This sourdough chocolate cake features a unique element: sourdough starter, which adds incredible depth without any sour taste. Topped with a luscious, creamy coffee icing, this simple yet impressive cake is perfect for celebrations or a delightful weeknight treat. It truly elevates a classic favorite.

Why You’ll Love This Sourdough Chocolate Cake

• You’ll achieve an unbelievably rich, deep chocolate flavor that satisfies any craving.
• Sourdough starter naturally enhances the cake’s texture and complexity, never adding a tangy note. According to King Arthur Baking, sourdough discard helps make cake tender by inhibiting gluten development.
• The delicate coffee icing perfectly complements the robust chocolate, creating a harmonious balance.
• Our straightforward instructions make the baking process simple, even for beginners.
• Impress your family and friends with this unique twist on a classic dessert.
• This recipe is versatile, working beautifully with either active, ripe starter or unfed sourdough discard.

Ingredients

For the Cake

• 1 cup (227g) sourdough starter, ripe (fed) or discard
• 1 cup (227g) milk or evaporated milk
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups (298g) granulated sugar
• 1 cup (198g) vegetable oil
• 2 teaspoons King Arthur Pure Vanilla Extract
• 1 teaspoon table salt
• 1 1/2 teaspoons baking soda
• 3/4 cup (64g) natural cocoa powder
• 1 teaspoon espresso powder, optional
• 2 large eggs

For the Icing

• 6 cups (680g) confectioners’ sugar
• 12 tablespoons (170g) unsalted butter, room temperature
• 1/2 cup (113g) plain yogurt or buttermilk
• 1 1/2 teaspoons espresso powder
• 1 tablespoon (14g) water, hot

For the Chocolate Drizzle

• 1/3 cup (57g) semisweet chocolate chips
• 1 tablespoon (14g) milk
• 1 tablespoon (21g) light corn syrup or dark corn syrup

Notes & Substitutions

You can use either active, bubbly sourdough starter or unfed discard for this sourdough chocolate cake. Espresso powder is optional but greatly deepens the chocolate flavor; you won’t taste coffee. If you don’t have buttermilk, plain yogurt works wonderfully. For flour, King Arthur Unbleached All-Purpose Flour ensures consistent results, but standard all-purpose flour will also suffice. Ensure butter is at room temperature for the best icing texture.

Equipment

You will need a large mixing bowl and a smaller separate bowl for batter preparation. A 9″ x 13″ baking pan is essential for the cake. Gather measuring cups and spoons for precise ingredient amounts. For mixing, a whisk or an electric mixer works well. A small saucepan is needed for the icing, and a cake tester helps check for doneness. Finally, a microwave-safe cup is perfect for the chocolate drizzle.

Instructions

For the Cake

First, combine the sourdough starter, milk, and flour in a large mixing bowl. Cover the bowl and let the mixture rest at room temperature for 2 to 3 hours. It might expand slightly during this time.

Preheat your oven to 350°F. Lightly grease a 9″ x 13″ pan, ensuring full coverage for easy release.

In a separate bowl, beat together the granulated sugar, vegetable oil, vanilla extract, salt, baking soda, cocoa powder, and the optional espresso powder. This mixture will have a grainy texture.

Add the two large eggs to the chocolate mixture, one at a time. Beat well after each egg addition until fully incorporated.

Gently combine the prepared chocolate mixture with the starter-flour-milk mixture. Stir until the batter is smooth; it will come together with continued gentle beating. This creates the base for your rich sourdough chocolate cake.

Pour the smooth batter into your prepared 9″ x 13″ baking pan.

Bake the cake for 30 to 40 minutes. Test for doneness by lightly pressing the center; it should spring back. A cake tester inserted into the center must come out clean.

Remove the baked sourdough chocolate cake from the oven and place it on a wire rack to cool completely in the pan while you prepare the icing.

For the Icing

Sift the confectioners’ sugar into a large mixing bowl; set it aside. This step helps prevent lumps.

In a small saucepan set over medium heat, melt the unsalted butter. Add the buttermilk or plain yogurt to the melted butter. Dissolve the 1 1/2 teaspoons of espresso powder in 1 tablespoon of hot water, then add this mixture to the saucepan. Bring the liquid mixture just to a boil.

Immediately pour the simmering liquid over the sifted confectioners’ sugar in the bowl. Beat until the icing is completely smooth.

Pour the warm, pourable frosting directly over the cooled cake in the pan. If you wait too long and the frosting stiffens, simply spread it evenly over the cake with an offset spatula.

For the Chocolate Drizzle

Combine the semisweet chocolate chips, 1 tablespoon of milk, and light corn syrup in a microwave-safe cup.

Microwave the mixture in 30-second intervals until the chocolate chips soften. Stir thoroughly until the drizzle is smooth and glossy.

Drizzle or drip the melted chocolate over the icing on the cake. You can do this while the icing is still warm, or wait until it has completely cooled and set.

Pro Tips & Troubleshooting

• Sourdough Starter: For the best rise and texture in your chocolate sourdough cake, use a starter that’s active and bubbly, even if it’s technically discard.
• Espresso Powder: Don’t skip the espresso powder in the cake or icing; it won’t add a coffee taste but profoundly deepens the chocolate flavor. As King Arthur Baking notes, a pinch of espresso powder greatly enhances and intensifies chocolate flavor in baked goods.
• Doneness Test: Always rely on the cake springing back when lightly pressed and a clean cake tester for accurate doneness. Overbaking can lead to a dry cake.
• Icing Consistency: If your icing becomes too stiff to pour, gently warm it over low heat or in the microwave for a few seconds to restore its pourable texture.
• Cooling Cake: Allow the cake to cool completely before icing to prevent the frosting from melting into the cake.
• Preventing Dry Cake: Avoid overmixing the batter and stick to the recommended baking time to ensure a moist, tender crumb.

Serving, Storage, and Variations

Serving Suggestions

Serve your delicious sourdough chocolate cake directly from the pan for an easy presentation. This rich dessert pairs wonderfully with a cup of hot coffee, a glass of cold milk, or even a scoop of vanilla ice cream. Garnish slices with fresh berries, a dollop of whipped cream, or a sprinkle of extra cocoa powder for an elegant touch.

Storage Instructions

Store any leftover cake tightly covered at room temperature for up to 3 days to maintain its freshness. For extended storage, you can refrigerate the cake for up to a week. To freeze, wrap individual slices or the whole cake (if unfrosted) tightly in plastic wrap, then foil, for up to 2-3 months. Thaw frozen cake at room temperature before serving.

Variations

Explore different icing options like a classic cream cheese frosting, a rich chocolate ganache, or even a simple vanilla buttercream. Add-ins can transform this sourdough chocolate cake; try incorporating chopped nuts, extra chocolate chips, or a hint of orange zest into the batter. For different pan sizes, adjust baking times accordingly (e.g., cupcakes will bake faster, round cakes might need more time).

Nutrition Information

This rich sourdough chocolate cake offers a delightful indulgence. Here is an estimated nutritional breakdown per serving (1 piece, 1/18th of the cake). Remember that these values are estimates and can vary based on specific ingredients and portion sizes. Enjoy this treat in moderation as part of a balanced diet.

Frequently Asked Questions (FAQ)

Does this cake taste sour from the sourdough?
No, the sourdough starter in this recipe primarily contributes to the cake’s incredible texture and depth of flavor, not a sour tang. The rich chocolate and coffee notes dominate.

Can I use unfed sourdough discard?
Absolutely! This recipe works beautifully with either an active, fed starter or a mature, unfed sourdough discard. Both provide the desired texture and complexity for your sourdough chocolate cake.

Is espresso powder essential?
While optional, espresso powder is highly recommended. It doesn’t make the cake taste like coffee but significantly deepens and enhances the natural chocolate flavor.

How do I prevent my cake from being dry?
To keep your cake moist, avoid overmixing the batter and do not overbake. Follow the baking time guidelines and test for doneness carefully.

Can this recipe be made gluten-free?
You can experiment with a 1:1 gluten-free all-purpose flour blend, but results may vary. Ensure your sourdough starter is also made with gluten-free flour for a truly gluten-free sourdough chocolate cake.

Conclusion

This Decadent Sourdough Chocolate Cake recipe truly offers an unparalleled dessert experience. With its incredibly moist crumb, deep chocolate flavor, and luscious coffee icing, it’s destined to become a new favorite. We’ve made the process straightforward, ensuring even beginner bakers can achieve spectacular results. Don’t hesitate to try this unique twist on a classic. Bake it today and share your delightful creation with us in the comments below!