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SOURDOUGH CHOCOLATE CAKE - RECIPE FEATURE IMAGE

Sourdough Chocolate Cake Recipe

This easy sourdough chocolate cake recipe allows the flour to be fermented overnight, making it much better on your gut! You're going to love this moist, chocolatey cake that's perfect for any occasion!
3.87 from 128 votes
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Prep Time 30 minutes
Cook Time 40 minutes
Fermentation Time 12 hours
Total Time 13 hours 10 minutes
Course Dessert
Cuisine American
Servings 16 pieces
Calories 260 kcal

Equipment

  • Cake Pan Bundt Pan, Loaf Pan, Round Cake Pan

Ingredients
  

Overnight Ferment

  • 280 g All Purpose Flour
  • 250 g Milk Cold
  • 20 g Cocoa Powder
  • 50 g Sourdough Discard or active sourdough starter

Cake Batter

  • 2 Eggs room temperature
  • 320 g Sugar
  • 5 g Vanilla Extract
  • 125 g Vegetable Oil
  • 40 g Cocoa Powder
  • 8 g Baking Powder (2 level tsp)
  • 4 g Baking Soda (1 level tsp)
  • 4 g Salt
  • 150 g Water Boiling
  • 8 g Instant Coffee Powder Optional (see notes)
  • 20 g Butter for greasing the pan

Chocolate Cake Frosting (Optional)

  • 400 g Sweetened Condensed Milk
  • 170 g Milk Chocolate Pieces use chunks, chips, melts
  • 5 g Vanilla Extract

Instructions
 

Overnight Ferment

  • To make the overnight ferment, place flour, cold milk, cocoa and sourdough starter in a large bowl and mix until it forms a shaggy dough. Cover with plastic and leave on the counter to ferment overnight.
    Sourdough chocolate cake - fermented flour and milk mixture

To Make The Cake The Next Morning

  • Preheat the oven to 170C/338F
  • In a bowl, whisk the eggs, sugar and vanilla until they are light and creamy.
    Sourdough chocolate cake - eggs, sugar and vanilla whisked until light and creamy
  • Then add vegetable oil, cocoa powder, baking powder, baking soda and salt. Whisk until well combined.
    Whisking the sourdough chocolate cake batter with vegetable oil, cocoa, baking soda, baking powder and salt.
  • Now add the overnight ferment and the boiling water (with coffee dissolved if using) and whisk really well until it forms a liquid batter. The ferment will be quite stiff but the boiling water should loosen it up.
    If you're having trouble getting it all to combine by hand, it's perfectly fine to use a hand beater or stand mixer for this step.
    Adding coffee and overnight ferment to sourdough chocolate cake batter
  • Grease a cake tin with plenty of butter. I've made this recipe with a bundt tin. Pour in the batter.
    Pouring sourdough chocolate cake batter into the greased bundt tin.
  • Place the cake into the oven to bake for around 40 minutes at 170C/338F (or until a skewer comes out clean).
  • Once the cake is cooked, allow it to sit in the tin for 10 minutes before inverting onto a wire rack.
    Invert cooked sourdough discard chocolate cake onto wire rack to cool.

Frosting Instructions

  • Place the sweetened condensed milk and chocolate pieces into a saucepan and heat over a medium heat, whisking consistently until the mixture is smooth.
  • Take the saucepan off the heat and allow it to cool slightly before whisking through the vanilla.
  • Allow the mixture to cool before pouring over your cake.
    Sourdough chocolate cake drizzled with chocolate sweetened condensed milk glaze.

Notes

Coffee Powder - this is an optional add in. You won't actually taste the coffee, it just gives the cake a richer chocolate flavor. But if you'd prefer not to add it, just use plain boiling water or even some black tea.

Nutrition

Calories: 260kcalCarbohydrates: 50gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 34mgSodium: 390mgPotassium: 219mgFiber: 2gSugar: 35gVitamin A: 153IUVitamin C: 1mgCalcium: 139mgIron: 2mg
Keyword Sourdough Discard
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