The Best Ever Sourdough Chocolate Cake Recipe
What makes for the best-ever chocolate cake recipe? Lots of chocolate flavor and a moist, chewy texture. How do you get those in a chocolate cake? By adding sourdough starter (or even discard) and some espresso powder! That makes for a delicious chocolate cake everyone will love. Check out this fantastic sourdough chocolate cake recipe!
What Is A Sourdough Starter?
A sourdough starter is a naturally fermenting mixture of flour and water that serves as a leavening agent in baking, particularly for sourdough bread. Unlike commercial yeast, which contains a single yeast species, a sourdough starter includes a diverse community of wild yeast and lactic acid bacteria. These microorganisms thrive in the mixture, producing carbon dioxide gas that causes the dough to rise and creating the characteristic tangy flavor of sourdough bread.
How can you get a starter? Well, you can make one (see info below), or the better option is to get one from a friend who has one. Everyone who makes sourdough loves to give away their starter. If you maintain your own starter, you will see why!
Creating a Sourdough Starter
- 1. Use equal parts (by weight) of water and flour. Whole grain flours, like rye or whole wheat, are often used initially because they contain more wild yeasts and nutrients.
- 2. Combine the flour and water in a container, stir to mix, and cover loosely to allow air to flow while keeping contaminants out.
- 3. Every 24 hours, discard half of the starter and refresh it with equal parts of fresh flour and water. This process is called “feeding.”
- 4. Within about 5-7 days, the starter should become bubbly and develop a tangy aroma, indicating it’s ready to use.
Maintenance
Once mature, the starter needs regular feeding to keep the microorganisms active. If kept at room temperature, this can be done daily or less frequently if refrigerated.
What Is Sourdough Starter Discard?
Sourdough discard refers to the portion of the sourdough starter removed during feeding. When maintaining a sourdough starter, a portion is typically discarded before feeding the remaining starter with fresh flour and water. This practice helps manage the starter’s size and ensures a healthy balance of microorganisms, preventing the starter from becoming too acidic or overly fermented.
Why Discard?
- Control Growth: Discarding part of the starter keeps it at a manageable volume.
- Maintain Health: It helps maintain the right balance of yeasts and bacteria by removing some of the old, overly acidic starter and providing fresh nutrients.
- Prevent Waste: Regular discarding prevents having an excessive amount of starter, which would otherwise require large amounts of flour to feed.
Instead of throwing it away, sourdough discard can be used in various recipes, adding a unique tangy flavor and nutritional benefits to baked goods. It is often used for pancakes, muffins, quick breads, and cookies.
Why Use Sourdough In A Cake?
Using a sourdough starter or discard in a cake recipe can offer several benefits, both in terms of flavor and texture, as well as potential health advantages. It’s also a great way to use your sourdough starter in a new way. Here are some key benefits:
Flavor and Texture Enhancement
The fermentation process in sourdough starters introduces a pleasant tanginess that can add depth of flavor and complexity to the chocolate sourdough cake. The starter’s natural acids and enzymes can enhance the flavor profile, giving the cake a subtle, savory undertone that complements the sweetness.
The lactic acid bacteria in the starter help break down the gluten structure, resulting in a tender texture and moist crumb. The starter’s natural leavening action can also contribute to a lighter, airier texture in the cake.
Health Benefits
Believe it or not, it can make your cake healthier for you and your gut! The fermentation process partially breaks down gluten and phytic acid, making the cake easier for some people to digest. Sourdough fermentation can lower the glycemic index of baked goods, leading to a slower release of sugars into the bloodstream. Fermentation can increase the availability of certain nutrients, making them easier for the body to absorb.
What You Need For The Best Every Sourdough Chocolate Cake Recipe
- Sourdough Starter: If you have an active sourdough starter, great. If not, you can either start one or ask a fellow baker for some extra sourdough starter (they are almost always happy to share).
- Milk: Whole milk is used in the cake batter, and buttermilk is used in the icing
- Dry Ingredients: All-purpose flour, baking soda, and salt.
- Sugars: Granulated sugar is used in the cake batter, and confectioners’ sugar is used in the icing.
- Espresso Powder: This enhances the chocolate flavor and adds a subtle coffee flavor (Not a coffee drinker? Don’t worry, I’m not a coffee drinker, and I loved the flavor).
- Eggs
- Vegetable Oil or Canola Oil
- Cocoa Powder
- Unsalted Butter
- Semi-Sweet Chocolate Chips
- Corn Syrup
- Vanilla Extract
- Salted Caramel Ice Cream Topping (I used store-bought, but you can make your own if you prefer)
Step-By-Step How To Guide For Making Sourdough Chocolate Cake
- Step 1: Combine the sourdough starter (or you could use discard) with whole milk and all-purpose flour in a large mixing bowl. Cover with plastic wrap. Do this at least 2-3 hours ahead of time and store at room temperature. It’s like proofing the dough, and it might increase in size.
- Step 2: Lightly grease a 9″ x 13″ pan. Preheat the oven to 350° F.
- Step 3: In a separate bowl, whisk together sugar, oil, vanilla, salt, baking soda, cocoa powder, and espresso powder.
- Step 4: Add the eggs to the cocoa mixture one at a time. The mixture will start to take on a thick, fudgy consistency.
- Step 5: Pour the cocoa mixture into the starter mixture and gently stir to combine. It is a little tricky to combine the two at first, but folding from the bottom and turning over the mixture in the bowl helps bring it together.
- Step 6: Pour the batter into your prepared cake pan. Bake for 30-40 minutes until a toothpick comes out clean from the center of the cake.
- Step 7: Remove the cake from the oven and place it on a cooling rack in the pan while you finish the icing. You will pour icing over a warm cake, not a hot cake. This cake is iced in the pan. At the same time, dissolve the espresso powder in a tablespoon of hot water and set aside.
- Step 8: Make the icing by sifting the confectioner’s sugar into a large bowl; at the same time, melt the butter in a small saucepan over medium heat. Add the buttermilk to the melted butter and remove from the heat.
- Step 9: Immediately pour the hot butter and buttermilk mixture into the powdered sugar and whisk to combine. You could use a hand mixer or the bowl of a stand mixer for this step. Stir in the espresso water mixture.
- Step 10: Pour the warm icing mixture over the slightly cooled cake. It is thin and will melt over the cake a bit. Allow the cake and icing to cool.
- Step 11: Combine the chocolate chips, corn syrup, and milk in a small bowl. Microwave until the chips soften. Stir until smooth and pourable. You might need to add a little bit of both corn syrup and milk to get the right consistency. Not too thin and not too thick. Then, drizzle the chocolate over the cake. Then, drizzle with the salted caramel topping as well.
Tips For Success
- Tip: You can leave out the espresso powder, but it helps enhance the chocolate flavor and does not add an overwhelming coffee flavor. As I said, I don’t drink coffee, but I loved the flavor of this cake.
- Tip: When melting the chocolate drizzle, if the consistency is not suitable for a drizzle, add equal amounts of corn syrup and milk. The corn syrup will help the chocolate set up as it cools.
- Tip: Don’t let the cake cool completely before pouring the icing over it. The warm cake makes the icing more like a very smooth and matte glaze.
- Tip: How do you tell if a cake is done? The best way is to insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done, and you should remove it from the oven. Baking time can vary greatly, so testing is the best way to go.
- Tip: This cake stores well in an airtight container, so you can make it the day before when entertaining.
If you are looking for more chocolate cake recipes, try my Moist And Rich Guinness Chocolate Cake.
Incorporating sourdough starter or discard into a chocolate cake recipe elevates it from ordinary to extraordinary. The natural fermentation process enhances the cake’s flavor, introducing a slight tang and improving its texture, making it moist and tender. The combination of rich chocolate and the depth of sourdough flavor, accentuated by a hint of espresso, makes a cake sure to please chocolate lovers and is perfect for any occasion. Follow our step-by-step guide and tips for success, and enjoy the best chocolate cake.
Sourdough Chocolate Cake
Ingredients
Cake
- 1 cup sourdough starter
- 1 cup whole milk
- 2 cups all-purpose flour
- 1-1/2 cups sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1-1/2 teaspoon baking soda
- 3/4 cup cocoa powder
- 1 teaspoon expresso powder
- 2 eggs
Icing
- 6 cups confectioners' sugar
- 12 tablespoons unsalted butter
- 1/2 cup buttermilk
- 1 teaspoon espresso powder
- 1 tablespoon hot water
Drizzles
- 1/3 cup semi-sweet chocolate chips
- 1-2 tablespoons milk
- 1-2 tablespoons corn syrup
- 1/4 cup salted caramel sauce
Instructions
- Combine the sourdough starter (or you could use discard) with whole milk and all-purpose flour in a large mixing bowl. Cover with plastic wrap. Do this at least 2-3 hours ahead of time and store at room temperature. It’s like proofing the dough, and it might increase in size.
- Lightly grease a 9″ x 13″ pan. Preheat the oven to 350° F.
- In a separate bowl, whisk together sugar, oil, vanilla, salt, baking soda, cocoa powder, and espresso powder.
- Add the eggs to the cocoa mixture one at a time. The mixture will start to take on a thick, fudgy consistency.
- Pour the cocoa mixture into the starter mixture and gently stir to combine. It is a little tricky to combine the two at first, but folding from the bottom and turning over the mixture in the bowl helps bring it together.
- Pour the batter into your prepared cake pan. Bake for 30-40 minutes until a toothpick comes out clean from the center of the cake.
- Remove the cake from the oven and place it on a cooling rack in the pan while you finish the icing. You will pour icing over a warm cake, not a hot cake. This cake is iced in the pan. At the same time, dissolve the espresso powder in a tablespoon of hot water and set aside.
- Make the icing by sifting the confectioner's sugar into a large bowl; melt the butter in a small saucepan over medium heat. Add the buttermilk to the melted butter, bring to a simmer and rthen emove from the heat.
- Immediately pour the hot butter and buttermilk mixture into the powdered sugar and whisk to combine. Stir in the espresso water mixture. Stir until smooth.
- Pour the warm icing mixture over the slightly cooled cake. It is thin and will melt over the cake a bit. Allow the cake and icing to cool.
- Combine the chocolate chips, corn syrup, and milk in a small bowl. Microwave until the chips soften. Stir until smooth and pourable. You might need to add a little bit of both corn syrup and milk to get the right consistency. Not too thin and not too thick. Then, drizzle the chocolate over the cake. Then, drizzle with the salted caramel topping as well.
