On the hunt for a dessert for two? Look no further than this Small Batch Sourdough Chocolate Cake. Adding a little bit of sourdough starter keeps this cake moist and complements the decadent flavor of chocolate. Easy to whip up, with just a whisk or even a fork. In just 45 minutes, indulge in the sweetest end to a romantic dinner.
This recipe is another collaboration with Mimi Council. Each month we create a recipe that uses sourdough in deliciously creative ways. Check out our recipes for Chocolate Sourdough Shortbread Cookies, Sourdough Red Velvet Cake Balls and Sourdough Lemon Lavender Cake for more sweet ideas.
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Why I love this recipe
- Quick and easy batter that comes together in 1 bowl.
- Mixed by hand, no special equipment needed!
- Sourdough discard imparts moisture, and keeps cake tasting fresh longer.
- Sourdough adds a tangy flavor that complements the rich flavor of chocolate.
What you need
Cake flour: Has a lower protein level than all-purpose. This unique quality ensures a soft and tender crumb in your baked goods. It's essential not to omit or replace cake flour to maintain the desired texture.
Grapeseed oil: Keeps the crumb light and moist, substitute any neutral-flavored oil like canola oil, flaxseed oil, or avocado oil. Do not use olive oil, butter or coconut oil.
Sourdough discard: Both active starter or discard will work for this recipe. If you don’t have any discard, add 14 grams flour and 14 grams water to your recipe.
Dutch cocoa powder: Do not substitute natural cocoa powder since it has a different pH level and won’t react with the ingredients in the same way. Check out my recipes for Sourdough Brownies and Sourdough Chocolate Cookies for more ways to use it.
Chocolate chips: To make the best-tasting ganache invest in high quality chocolate like Ghirardelli or Valrhona. I use it in all my recipes, like my Sourdough Chocolate Date Caramel Tart and Sourdough Chocolate Chip Cookies.
Tip
Make sure your baking powder is not expired before attempting to create this recipe. To test whether yours is still viable, combine a pinch with a drop of vinegar, if the mixture fizzes it will work.
See the recipe card for detailed ingredient information.
Baking with Sourdough Discard
Sourdough discard adds a great tangy flavor and moisture to this chocolate cake. Since you’re not using it as a leavener, your sourdough starter does not need to be activated or fed for it to work in this recipe and you can use it straight from the refrigerator.
Older discard will impart stronger sour flavors than freshly-fed sourdough starter. Both will work for this recipe, you’ll get a slightly different flavor but your bake will still be delicious!
Looking for more creative ways to use your starter in recipes other than sourdough bread? Check out my list of sourdough recipes that aren't bread.
Step-by-step instructions
STEP 1 Make the ganache and refrigerate.
STEP 2 Whisk the wet ingredients together.
Tip
Make sure there are no more traces of sourdough discard in the batter to avoid any potential gummy spots in your cake.
STEP 3 Fold the dry ingredients in.
STEP 4 Pour the batter into a prepared 6-inch tin.
Tip
Avoid over mixing your batter, as this can result in a gummy and tough cake texture.
STEP 5 Bake at 350 F for 25 to 30 minutes.
STEP 6 Frost cake with ganache and top with raspberries.
Baker's Tips
- Weigh your ingredients. Measuring with a scale instead of cups and tablespoons is much more accurate and will help guarantee your chances of a good bake.
- Both active starter and sourdough discard will work in this recipe.
- Don’t over bake this cake. This can lead to a dense texture and cause the chocolate flavor to become chalky.
- Do not open the oven door while the cake bakes, this allows heat to escape rapidly and may cause your cake to sink. This will lead to a gummy and dense center.
- If your ganache becomes too thick and difficult to mix, add in a tablespoon of hot cream.
Recipe FAQs
Absolutely, you’ll miss out on some of the sourdough flavor, but you can just add 28 grams of flour and 28 grams of water.
I can’t recommend this, as I’ve never tried it. But, you can always just bake my Sourdough Chocolate Muffins and top them with the ganache for a tried and tested recipe.
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Small Batch Sourdough Chocolate Cake
Equipment
- 6-inch cake pan
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Ingredients
Topping
- 226 grams dark chocolate chips
- 226 grams organic heavy whipping cream
Cake Batter
- 113 grams organic cane sugar
- 56 grams grape seed oil
- 56 grams heavy whipping cream
- 28 grams sourdough discard
- 1 egg
- 1 teaspoon organic vanilla extract
- 95 grams cake flour
- 30 grams all purpose flour
- 21 grams Dutch cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
Topping
- raspberries
Click US Customary to view volume measurements
Instructions
- Prep: Preheat the oven to 350°F. Line a 6-inch cake pan with parchment paper.
- Make the frosting: In a heatproof bowl, add the chocolate chips and heavy whipping cream. Using a double boiler, melt the chocolate completely while stirring in the cream. Or alternatively, microwave for 30 second intervals, stirring between each one to prevent burning. Stir completely to combine the chocolate and cream.226 grams dark chocolate chips, 226 grams organic heavy whipping cream
- Cover the bowl with plastic wrap and transfer to the fridge. Refrigerate for at least 30 minutes or overnight.
- Make the batter: In a large bowl, add the cane sugar, and wet ingredients. Whisk to combine completely.113 grams organic cane sugar, 56 grams grape seed oil, 56 grams heavy whipping cream, 28 grams sourdough discard, 1 egg, 1 teaspoon organic vanilla extract
- Add in the dry ingredients. Whisk to combine into a smooth batter. Transfer the batter to the prepared baking pan.95 grams cake flour, 30 grams all purpose flour, 21 grams Dutch cocoa powder, ½ teaspoon baking powder, ¼ teaspoon fine sea salt
- Bake: Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan.
- Remove the frosting from the fridge and whisk (either using a hand whisk, hand mixer, or stand mixer) until it’s night and fluffy.
- Spread the frosting on top of the cake and top with fresh raspberries. Serve immediately.
- Store: Store in an airtight container in the fridge for up to 3 days.raspberries
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Both active starter and sourdough discard will work in this recipe.
- Make sure there are no more traces of sourdough discard in the batter to avoid any potential gummy spots in your cake.
- Avoid overmixing your batter, as this can result in a gummy and tough cake texture.
- Don’t overbake this cake. This can lead to a dense texture and cause the chocolate flavor to become chalky.
- Do not open the oven door while the cake bakes, this allows heat to escape rapidly and may cause your cake to sink. This will lead to a gummy and dense center.
- If your ganache becomes too thick and difficult to mix, add in a tablespoon of hot cream.
Nutrition
Nutrition info provided are estimates.
Did you make this recipe? Do you have questions? Let me know below!