Easy Sourdough Chocolate Cake Recipe

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Are you ready to take your baking to the next level with a twist on a classic favorite? This Easy Sourdough Chocolate Cake Recipe not only brings the deep, rich flavors of chocolate but also incorporates the unique tang of sourdough, creating a cake that’s moist, tender, and utterly delicious. Perfect for special occasions or as a delightful treat for any day, this recipe uses simple ingredients and your active sourdough starter for an extra special touch.

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Ingredients for Sourdough Chocolate Cake

Active Sourdough Starter (1 cup)

The star ingredient, sourdough starter, not only helps to leaven the cake but also adds a unique depth of flavor. Its natural yeasts and bacteria impart a slight tanginess, enhancing the overall taste profile of the chocolate cake. I love using a chocolate sourdough starter with this recipe which really takes it to another level.

Milk (1/2 cup)

Milk adds moisture and helps to soften the crumb of the cake. It also interacts with the cocoa powder to enhance the chocolate flavor, making it richer and more pronounced.

Heavy Cream (1/2 cup)

Heavy cream contributes to the cake’s richness and tender texture. Its fat content makes the cake incredibly moist and luxurious. If you do not have any heavy cream on hand use an entire cup of whole milk instead of just 1/2 cup.

Flour (2 cups)

Flour provides the structure for the cake. It’s the framework that holds all the ingredients together. In cakes, all-purpose flour is typically used for a light and tender crumb.

Avocado Oil (1 cup)

Avocado oil is used instead of traditional butter or vegetable oil for its mild flavor and health benefits, including high levels of heart-healthy monounsaturated fats. It ensures the cake remains moist and enhances its shelf life.

Sugar (1.5 cups)

Sugar is not just a sweetener; it’s crucial for the soft texture of the cake. It helps in creating a tender crumb by locking in moisture. White or brown sugar will work, but for this recipe I prefer white/ cane sugar.

Vanilla Extract (2 tsp)

Vanilla extract adds a warm, complex flavor that complements the richness of the cocoa. It’s a background note that brings out the best in all the other flavors.

Salt (1 tsp)

Salt is a flavor enhancer; it balances and intensifies all the other ingredients in the cake, particularly helping to offset the sweetness and bringing out the chocolate flavor.

Baking Powder (1 tsp)

Baking powder acts as a leavening agent in combination with the natural acids from the sourdough starter. It helps the cake rise and become fluffy.

Cocoa Powder (3/4 cups)

Cocoa powder gives the cake its chocolate flavor. Using a good quality cocoa powder is key as it is the primary flavor agent in the recipe.

Eggs (2)

Eggs bind the mixture together and contribute to the cake’s structure and stability. They also help in leavening and add richness to the texture.

Ingredients for the Buttercream Icing

Butter (8 oz)

The base of the icing, butter is whipped to create a light and fluffy texture. It carries the flavor of the vanilla and melds beautifully with the powdered sugar to form a creamy frosting. You want to use room temperature softened butter, so make sure to take it out of the refrigerator the day before.

Powdered Sugar (4 cups)

Also known as confectioners’ sugar, it dissolves easily, making the icing smooth and spreadable without any grittiness. For best results, sift the powdered sugar prior to adding it to the butter. This step is optional but does make for a more even and creamy frosting.

More Vanilla Extract (2 tsp)

The vanilla extract adds additional flavor to the icing, enhancing the overall taste of the cake with its aromatic sweetness.

Heavy Cream (1 tbsp)

A small amount of cream is used to adjust the consistency of the icing, making it more luxurious and easy to spread.

Supplies Needed for Sourdough Chocolate Cake

• Large Mixing Bowl: For mixing the cake batter
• 9×13 Inch Greased Baking Pan
• Electric Mixer or Stand Mixer: For the buttercream icing
• Cooling Rack: To cool the cake before icing
• Toothpick or Cake Tester

Detailed Instructions for Making Sourdough Chocolate Cake

Prepare Your Baking Pan

Start by thoroughly greasing a 9×13 inch baking pan with butter or a light coating of avocado oil. For best results, you can also line the pan with parchment paper to ensure the cake releases easily without sticking.

Preheat Your Oven

Preheat your oven to 350 degrees Fahrenheit. This is the optimal temperature for baking cakes, allowing for even cooking without burning the edges.

Mix Dry Ingredients

In a large mixing bowl, sift together 2 cups of flour and 3/4 cups of cocoa powder. Adding a sprinkle of salt and 1 tsp of baking powder will help balance and activate the flavors.

Mix Wet Ingredients

In a separate large bowl, combine 1 cup of active sourdough starter with 1/2 cup each of milk and heavy cream. Add 1 cup of avocado oil, 1.5 cups of sugar, and 2 tsp of vanilla extract. Crack 2 large eggs into the bowl, making sure to blend them thoroughly into the mixture to create a uniform and smooth batter.

Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl containing the dry ingredients. Use a rubber spatula or a low speed on your mixer to fold the components together gently. Mix until just combined to avoid overworking the batter, which can affect the cake’s tender texture.

Bake the Cake

Transfer the cake batter into the prepared greased cake pan, using the rubber spatula to spread it evenly across the bottom, reaching the sides of the pan. Place the pan in the preheated oven and bake for 30-40 minutes. Insert a cake tester or toothpick into the center of the cake at the 30-minute mark. If it comes out with moist crumbs or clean, the cake is done.

Prepare the Buttercream Frosting

In the bowl of a stand mixer fitted with a whisk attachment, whip 8 oz of room temperature butter for about 15 minutes on medium speed until it’s light and fluffy. Slowly incorporate 4 cups of sifted powdered sugar, continuing to mix on medium speed. Drizzle in 2 tsp of vanilla extract and 1 tbsp of heavy cream to achieve a creamy, spreadable consistency.

Cool and Frost the Cake

Remove the cake from the oven and set it on a cooling rack. Allow the cake to cool in the pan for about 10 minutes before transferring it out of the pan to cool completely. Once cool, use a spatula to gently spread the chocolate buttercream frosting over the top of the cake. Ensure the cake is completely cool to prevent the frosting from melting.

Serve and Enjoy!

Cut the cake into pieces of your desired size. Serve as is, or garnish with chocolate chips or a dusting of cocoa powder for extra flair.

Conclusion

Serve your chocolate sourdough cake as a luxurious dessert after dinner or with a cup of hot coffee. This cake’s rich chocolate flavor paired with the subtle sourdough tang makes it a hit with chocolate and sourdough fans alike!

This sourdough chocolate cake recipe is more than just a treat; it’s a testament to the versatility of sourdough and its capacity to transform good recipes into great ones. Whether you’re a seasoned baker or new to using sourdough, this cake is straightforward to make and promises to deliver in both flavor and texture.

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