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!

Course Dessert

Cuisine American

Keyword Sourdough Discard

Prep Time 30

Cook Time 40

Fermentation Time 12

Total Time 13 10

Servings pieces

Calories 260kcal

Author Kate Freebairn

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.

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.
Then add vegetable oil, cocoa powder, baking powder, baking soda and salt. Whisk until well combined.
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.
Grease a cake tin with plenty of butter. I've made this recipe with a bundt tin. Pour in the batter.
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.

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.

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