Small Batch Sourdough Chocolate Cake

5 from 1 vote

Small Batch Sourdough Chocolate Cake

This Small Batch Sourdough Chocolate Cake is easy to make and the perfect dessert for two. Just grab a whisk (or a fork) and have cake ready in 45 minutes.

Prep Time15

Cook Time30

Course: Dessert

Cuisine: American

Servings: slices

Calories: 360kcal

Author: Hannah Dela Cruz

Equipment

6-inch cake pan
Kitchen scale

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

Metric - US Customary

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

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