Sourdough Chocolate Cake – Moist, Rich, and Flavorful

Sourdough Chocolate Cake is a decadent dessert that combines the tangy depth of sourdough with rich, chocolatey goodness. This cake is moist, flavorful, and has a unique complexity thanks to the fermented starter. Perfect for dessert lovers seeking a twist on classic chocolate cake, it’s ideal for birthdays, special occasions, or simply satisfying a chocolate craving.

Why You’ll Love This Recipe

• Moist and Rich: The sourdough starter adds depth and keeps the cake tender.
• Complex Flavor: Tangy undertones from the starter enhance the chocolate notes.
• Unique Dessert: A creative twist on a classic chocolate cake.
• Perfect for Any Occasion: Great for birthdays, dinner parties, or casual desserts.
• Easy to Make: Uses pantry staples and simple mixing techniques.

Ingredients

• 1 cup sourdough starter (active)
• 1/2 cup unsweetened cocoa powder
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup chocolate chips or chunks (optional)

For the Frosting (Optional)

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, mix sourdough starter, sugar, vegetable oil, eggs, milk, and vanilla extract until smooth.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
5. If desired, fold in chocolate chips or chunks.
6. Pour batter into the prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
7. For the frosting: Beat butter until creamy, then add powdered sugar, cocoa powder, milk, and vanilla. Beat until smooth and spreadable.
8. Frost the cooled cake as desired, or serve plain with a dusting of cocoa powder.
9. Slice and enjoy this moist, rich chocolate cake with a hint of tangy sourdough flavor.

Tips & Variations

• Extra Chocolate: Add a handful of chocolate chips on top before baking.
• Gluten-Free Option: Substitute flour with a gluten-free all-purpose blend.
• Fruity Twist: Serve with raspberries or strawberries for a tart contrast.
• Layer Cake: Double the recipe and make a layered cake with frosting in between.
• Make Ahead: Bake a day in advance; store in an airtight container for optimal flavor.

Storage & Freezer Instructions

• Refrigerator: Store frosted or unfrosted cake in an airtight container for up to 4 days.
• Freezing: Wrap cooled cake tightly in plastic wrap and foil; freeze for up to 2 months.
• Thawing: Thaw overnight in the fridge before serving.
• Serving Tip: Bring to room temperature 15–20 minutes before slicing for best texture.

Serving & Pairing Ideas

• Serve with a scoop of vanilla ice cream or whipped cream.
• Pair with a cup of coffee, hot chocolate, or a creamy latte.
• Garnish with fresh berries or chocolate shavings for extra appeal.
• Perfect for dessert tables at parties or as a casual weekend treat.

Frequently Asked Questions

Do I need to use an active sourdough starter?

Yes. An active starter ensures the tangy flavor and contributes to the moist texture of the cake.

Can I make this cake without frosting?

Absolutely! The cake is moist and flavorful on its own; dust with cocoa or powdered sugar if desired.

How do I make the cake extra moist?

Avoid overbaking, and ensure you measure ingredients accurately. Using oil instead of butter helps maintain moisture.

Can I double this recipe for a larger cake?

Yes. Double all ingredients and bake in a larger pan or as a layered cake. Adjust baking time accordingly.

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• Easy Shepherd’s Pie – Ground beef, vegetables, and mashed potatoes baked in a comforting layer.

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