Learn how to make Sourdough Chocolate cake using up your sourdough discard. This is the perfect recipe to use a starter that needs feeding.
Why sourdough cake?
This is one of those recipes that not only taste good, and believe me it is VERY good, but it uses up a sourdough starter that is in desperate need of feeding. The sourness of the starter helps to activate the baking powder and make this a light and moist cake.
The other great thing about sourdough is that because of the way that the sourdough feeds on the grains in the flour, it will make the cake far more digestible to you.
If you haven’t started your own starter yet you can follow my step by step in my How to make a sourdough starter post.
How to make Sourdough Chocolate cake.
Ingredients
Dry Ingredients
- 1.5 cups All purpose flour
- 3/4 Cacao powder
- 1tsp Baking powder
- 1tsp Bicarbonate of soda
- 1/2 tsp Salt
Wet ingredients
- 2 Eggs
- 3/4 cup melted coconut oil
- 1/2 cup Sourdough starter (not fed)
- 1 1/3 cups Granulated sugar
- 1tsp Vanilla extract
- 1 cup Milk
- 1/2 Hot coffee
Chocolate Buttercream
- 200g Butter ( room temperature)
- 3 cups Icing sugar
- 1/3 cup cacao powder
- 3 tbsp milk
- 2 tbsp desiccated coconut
Method
- Preheat your oven to 180°C (356°F) and line two 8″ cake pans with baking parchment and oil.
- In a clean bowl, mix all of the dry ingredients together with a fork and set aside.
- In a separate bowl mix together all of the wet ingredients except the coffee.
- Pour the wet ingredients into the bowl with the dry ingredients and fold together to incorporate.
- Pour in the hot coffee and mix together briskly, but be careful not to over mix or you will get a bread not cake. The secret to a light cake is to not over mix.
- Divide the mixture between the 2 pans and bake in the oven for 30 mins
- test the cake with a skewer to check it is cooked through. The skewer should come out clean when poked into the centre of the cake.
- Remove the cake from the oven and allow to cool completely before adding the buttercream.
- Add the butter to a standard mixer with a balloon whisk attachment.
- Add the icing sugar and the cacao powder to the mixer and mix slowly to combine.
- Once incorporated , add the milk and mix on high until it becomes creamy and spreadable .
- Spread half of the mixture over the bottom cake then place the second cake on top of the first.
- Spread the remaining buttercream on top of the cake and sprinkle over the desiccated coconut.
Honestly this is the most decadent chocolate cake I think I have ever made. It is light and moist and deliciously chocolatey
I hope you enjoy making this cake. If you enjoyed this recipe you might like my other recipes too.
Sourdough chocolate chip cookies
Shop this Post
This post may contain affiliate links, which means I make a small commission at no extra cost to you.
I hope you enjoy making this chocolate cake. If you did, please join our community for more recipes and FREE access to all of my ebooks and printables
Until next time
Happy making and happy baking
Sam x
Pin it for later
The Best Sourdough Chocolate Cake
Equipment
- X2 8" round cake pans
Ingredients
Dry ingredients
- 1.5 cups All purpose flour
- 3/4 cup Cacao powder
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 1/2 tsp Salt
Wet ingredients
- 2 Eggs
- 3/4 cup Coconut oil melted
- 1/2 cup Sourdough discard not fed
- 1 1/3 cup Granulated sugar
- 1 tsp Vanilla extract
- 1/2 cup Coffee Hot
- 1 cup Milk
Buttercream Filling
- 200g Butter Room temperature
- 3 cups Icing sugar
- 1/3 cup Cacao powder
- 3 tbsp milk
Topping
- 2 tbsp Desiccated coconut
Instructions
- 1. Preheat the oven to 180°C (356°F)
- 2. Line 2 8" cake pans with baking parchment and oil
- 3. Add all of the dry ingredients to a bowl and mix together with a fork. Set aside
- 4. In another bowl add the wet ingredients together and whisk to combine
- 5. Tip the wet ingredients into the bowl with the dry ingredients . Fold together gently then add the coffee
- 6. Mix together briskly, but don't over mix or you will get bread instead of cake.
- 7. Divide the mixture between the 2 can pans and bake for 30 mins. Test with a skewer to check it is cooked through and the skewer comes out clean.
- 8. Allow the cakes to cool completely on a wire rack before adding buttercream.
Chocolate Buttercream
- 1. Add the butter to a standard mixer with a balloon whisk attachment.
- 2. Add the icing sugar and the cacao powder to the mixer and mix slowly to combine.
- 3. Once incorporated , add the milk and mix on high until it becomes creamy and spreadable .
- 4. Spread half of the mixture over the bottom cake then place the second cake on top of the first.
- 5. Spread the remaining buttercream on top of the cake and sprinkle over the desiccated coconut.
1 thought on “How to make Sourdough Chocolate Cake”
Comments are closed.