Sourdough Chocolate Cake: A Delicious Twist on a Classic Dessert

Sourdough Chocolate Cake is a delightful twist on the classic dessert that combines the rich, indulgent flavors of chocolate with the unique tang of sourdough. As a passionate baker, I’ve always been fascinated by how traditional recipes can evolve, and this cake is a perfect example. Originating from the need to use up excess sourdough starter, this cake has roots in the frugal baking practices of many cultures, turning what could be waste into a delicious treat.

People love Sourdough Chocolate Cake not just for its incredible taste, but also for its moist texture and the depth of flavor that the sourdough brings. The slight tanginess perfectly balances the sweetness of the chocolate, creating a cake that is both comforting and sophisticated. Plus, it’s surprisingly easy to make, making it a go-to recipe for both novice and experienced bakers alike. Join me as we explore this scrumptious recipe that is sure to impress your family and friends!

Ingredients:

• 1 cup active sourdough starter (fed and bubbly)
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot water
• 1/2 cup chocolate chips (optional, for extra chocolatey goodness)

Preparing the Batter

Let’s get started on our delicious sourdough chocolate cake! First, we need to prepare our batter. Follow these steps:

1. In a large mixing bowl, combine the active sourdough starter, granulated sugar, and vegetable oil. Use a whisk to mix them together until well combined. The mixture should be smooth and creamy.
2. Add the eggs one at a time, whisking well after each addition. This helps to incorporate air into the batter, making the cake light and fluffy.
3. Stir in the vanilla extract. The aroma of vanilla will enhance the overall flavor of the cake.
4. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Sifting helps to aerate the dry ingredients and removes any lumps.
5. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Be careful not to overmix; we want to keep the batter light.
6. Once the dry ingredients are just incorporated, slowly pour in the hot water. This will help to dissolve the cocoa powder and create a smooth batter. Mix until everything is well combined, but again, don’t overdo it!
7. If you’re using chocolate chips, fold them into the batter now. This will give your cake delightful pockets of melted chocolate.

Preparing the Baking Pan

Now that our batter is ready, it’s time to prepare the baking pan.

1. Preheat your oven to 350°F (175°C). This ensures that the cake bakes evenly.
2. Grease a 9×13 inch baking pan with butter or cooking spray. You can also line the bottom with parchment paper for easier removal later.
3. Pour the batter into the prepared baking pan, using a spatula to spread it evenly. Make sure to scrape the sides of the bowl to get every last bit of that delicious batter!

Baking the Cake

It’s time to bake our cake! Follow these steps:

1. Place the baking pan in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
2. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This allows it to set and makes it easier to remove.
3. After 10 minutes, carefully invert the cake onto a wire rack to cool completely. If you used parchment paper, it should come out easily. If not, gently run a knife around the edges to loosen it before inverting.

Making the Frosting (Optional)

If you want to take your sourdough chocolate cake to the next level, let’s whip up a simple chocolate frosting!

• 1/2 cup unsalted butter, softened
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk (or more for desired consistency)
• 1 teaspoon vanilla extract

1. In a medium bowl, beat the softened butter with a hand mixer until creamy.
2. Add the cocoa powder and powdered sugar, mixing on low speed until combined. This can get a bit messy, so be careful!
3. Pour in the milk and vanilla extract

   Conclusion:

   In summary, this Sourdough Chocolate Cake is an absolute must-try for anyone looking to elevate their dessert game. The unique tanginess from the sourdough starter perfectly complements the rich chocolate flavor, creating a moist and decadent cake that will leave your taste buds dancing with joy. Whether you’re a seasoned baker or just starting out, this recipe is approachable and rewarding, making it a fantastic addition to your baking repertoire. For serving suggestions, I highly recommend pairing this cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream to balance the flavors beautifully. You can also experiment with variations by adding a sprinkle of sea salt on top for a delightful contrast or incorporating your favorite nuts for added texture. If you’re feeling adventurous, try swapping out the chocolate for a citrus flavor by adding orange zest or lemon juice to the batter for a refreshing twist. I encourage you to give this Sourdough Chocolate Cake a try and share your experience with friends and family. I would love to hear how it turns out for you! Don’t forget to snap a picture and tag me on social media so we can celebrate your baking success together. Happy baking! Print
   

   Sourdough Chocolate Cake: A Delicious Twist on a Classic Dessert

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   • Author: Dottie
   • Total Time: 55 minutes
   • Yield: 12 servings 1x

   Print Recipe

   Pin Recipe

   Description

   Enjoy a delightful Sourdough Chocolate Cake that marries the tangy notes of sourdough with rich chocolate flavor. This moist cake is simple to prepare and can be enhanced with a creamy chocolate frosting, making it a perfect dessert for any celebration.

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   Ingredients

   Scale 1x2x3x

   • 1 cup active sourdough starter (fed and bubbly)
   • 1 cup all-purpose flour
   • 1 cup granulated sugar
   • 1/2 cup unsweetened cocoa powder
   • 1/2 teaspoon baking soda
   • 1/2 teaspoon baking powder
   • 1/2 teaspoon salt
   • 1/2 cup vegetable oil (or melted coconut oil)
   • 2 large eggs
   • 1 teaspoon vanilla extract
   • 1 cup hot water
   • 1/2 cup chocolate chips (optional, for extra chocolatey goodness)
   • 1/2 cup unsalted butter, softened
   • 2/3 cup unsweetened cocoa powder
   • 3 cups powdered sugar
   • 1/3 cup milk (or more for desired consistency)
   • 1 teaspoon vanilla extract

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   Instructions

   1. In a large mixing bowl, combine the active sourdough starter, granulated sugar, and vegetable oil. Whisk until smooth and creamy.
   2. Add the eggs one at a time, whisking well after each addition.
   3. Stir in the vanilla extract.
   4. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
   5. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Avoid overmixing.
   6. Slowly pour in the hot water, mixing until well combined.
   7. If using, fold in the chocolate chips.
   8. Preheat your oven to 350°F (175°C).
   9. Grease a 9×13 inch baking pan with butter or cooking spray, and optionally line the bottom with parchment paper.
   10. Pour the batter into the prepared baking pan, spreading it evenly.
   11. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
   12. Let the cake cool in the pan for about 10 minutes, then carefully invert onto a wire rack to cool completely.
   13. In a medium bowl, beat the softened butter with a hand mixer until creamy.
   14. Add the cocoa powder and powdered sugar, mixing on low speed until combined.
   15. Pour in the milk and vanilla extract, mixing until smooth and creamy. Adjust the milk for desired consistency.

   Notes

   • This cake can be served plain or topped with the optional chocolate frosting for an extra indulgent treat.
   • Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

   • Prep Time: 20 minutes
   • Cook Time: 30-35 minutes