Sourdough Chocolate Cake
Deep, rich chocolate flavor. A soft, tender crumb. And just the right amount of sweetness. This sourdough chocolate cake is a must-try for any chocolate lover!
This sourdough chocolate cake is a chocolate lover’s dream—rich, decadent, and perfectly moist, with deep chocolate flavor and a silky buttercream topping. Whether you’re baking for a special occasion or just craving something indulgent, this cake is easy to make and sure to impress.
If you’ve never used your sourdough starter in a cake, you’re in for a treat. The natural acidity in sourdough enhances the chocolate while keeping the cake moist and fluffy—creating a depth of flavor that makes every bite irresistible. Topped with a creamy chocolate buttercream, this cake is decadent, indulgent, and unbelievably good.
And the best part? No one will even know it has sourdough in it!
Adding sourdough starter to chocolate cake is kind of a no-brainer when you think about it. You’ve probably heard of adding mayonnaise, sour cream, zucchini, or even coffee to chocolate cake—all of these ingredients help enhance the flavor and texture. Sourdough does the same thing!
Don’t stop at chocolate cake, either! Adding sourdough to other cakes is also a great idea! Check out some of my favorites, including the fantastic sourdough coffee cake, and sourdough vanilla cake!
Why you’ll love this recipe
- Uses sourdough discard – A delicious way to use your extra starter!
- Easy to make – No complicated steps, just mix, bake, and enjoy!
- Perfect for any occasion – Birthdays, gatherings, or a simple treat.
How to make chocolate cake with sourdough starter
This simple, no-fuss recipe comes together easily with just a few steps. Here is brief overview of how to make this recipe. For the full set of directions, please scroll down to the recipe card below.
Step 1: Prep
- Preheat the oven and lightly grease a baking pan.
- If using sourdough discard from the fridge, bring it to room temperature before starting.
Step 2: Mix the batter
- In a large mixing bowl, whisk together the dry ingredients.
- In a separate bowl, beat together the wet ingredients until until smooth.
- Combine the ingredient together and mix until smooth but do not over mix.
Step 3: Bake the Cake
- Pour the batter into the prepared pan and spread it evenly.
- Bake for until the center springs back when lightly pressed and a toothpick comes out clean.
- Let the cake cool completely before frosting.
💡 Want a stronger sourdough flavor? Use discard that has been stored in the fridge for a few days. Prefer a milder taste? Use freshly fed starter!
How to make chocolate buttercream
A rich, creamy chocolate frosting takes this cake to the next level.
- Whip the butter in a stand mixer until soft and fluffy.
- Add powdered sugar, cocoa powder, vanilla, and salt, mixing until smooth.
- Add milk, one tablespoon at a time, until the frosting reaches the desired consistency.
- Frost the cake and enjoy!
Storage Tips
✔ At Room Temperature: Store covered for up to 2 days.
✔ In the Fridge: Keeps well for up to 5 days in an airtight container.
✔ Freezing: Wrap slices individually and freeze for up to 3 months.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Chocolate Cake
Ingredients
Method
- Preheat the oven to 350 F.
- Prepare a 9×13 pan by lightly greasing it.
- In a large mixing bowl, combine the starter, milk, and flour and whisk thoroughly.
- In a separate bowl, beat together the sugar, oil, sour cream, vanilla, salt, baking soda, and cocoa.
- The mixture will be grainy.
- Add the eggs one at a time to this mixture, mixing well after each addition.
- Gently combine the starter mixture into the chocolate mixture, whisking until smooth.
- Pour the batter into the prepared pan.
- Bake for 30-40 minutes, until it springs back when lightly pressed in the center, and a cake tendster in the center of the cake comes out clean.
- Allow the cake to cool on a wire rack completely before frosting.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the butter until soft and fluffy.
- Add in the confectioner’s sugar, cocoa powder, vanilla, and salt and beat until combined.
- Add the milk, 1 tablespoon at a time, until you reach the desired consistency.