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Sourdough Chocolate Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Sourdough Chocolate Cake Recipe Sourdough Chocolate Cake Recipe

Chocolate cake made with sourdough starter? Don't worry; you'll never taste the sour, just the rich, full flavor of chocolate. The coffee icing, with its pretty dark chocolate drizzle, takes this cake to another level.

New to sourdough? Find the help you need for all of your sourdough baking at our Sourdough Essentials page.

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At a glance

Prep
Bake
Total
Yield
One sheet cake, 18 servings
Nutrition information

Ingredients

Choose your measure:

Cake

  • 1 cup sourdough starter, ripe (fed) or discard
  • 1 cup milk (whole milk or 2% preferred) or evaporated milk
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 3/4 cup unsweetened baking cocoa (not Dutch process)
  • 1 teaspoon espresso powder, optional
  • 2 large eggs

Icing

  • 6 cups confectioners' sugar
  • 3/4 cup butter
  • 1/2 cup plain yogurt or buttermilk
  • 1 tablespoon + 1 1/2 teaspoons espresso powder
  • 1 tablespoon hot water

Drizzle

Instructions

  1. Combine the starter, milk, and flour in a large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won't necessarily bubble, but it may have expanded a bit.
  2. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
  3. In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa. and espresso powder. The mixture will be grainy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Gently combine the chocolate mixture with the starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but the batter will smooth out as you continue to beat gently.
  6. Pour the batter into the prepared pan.
  7. Bake the cake for 30 to 40 minutes, until it springs back when lightly pressed in the center, and a cake tester inserted into the center comes out clean.
  8. Remove the cake from the oven, and set it on a rack to cool while you make the icing.
  9. Sift the confectioners' sugar into a large mixing bowl, and set it aside.
  10. In a small saucepan set over medium heat, melt the butter and add the buttermilk or yogurt. Dissolve the espresso powder in the hot water, add to the pan, and bring the mixture just to a boil.
  11. Immediately pour the simmering liquid over the confectioners' sugar in the bowl, and beat until smooth.
  12. Pour the warm frosting over the cake. If you wait too long and the frosting stiffens up, spread it over the cake.
  13. Combine the chocolate chips, milk, and corn syrup in a microwave-safe cup. Microwave until the chips soften, then stir until smooth.
  14. Drizzle/drip the chocolate over the icing. You can do this while the icing is still warm, or wait until it's cooled.

Nutrition Information

  • Serving Size 1 piece
  • Servings Per Batch 18
Amount Per Serving:
  • Calories 500
  • Calories from Fat 180
  • Total Fat 21g
  • Saturated Fat 7g
  • Trans Fat 0 g
  • Cholesterol 40mg
  • Sodium 260mg
  • Total Carbohydrate 78g
  • Dietary Fiber 2g
  • Sugars 60g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.