Sourdough Chocolate Cake

Cake is such a staple at any celebration.  However, this homemade sourdough chocolate cake recipe that uses sourdough starter has a delightful kick that will soon become a family favorite!  Chocolate cake is great for parties and the holidays, but it's also a nice Sunday night dessert. Make it with einkorn or any wheat!

Are you a little new to sourdough starter?  No worries!  Check out this Art of Sourdough Course.

How to Make Sourdough Chocolate Cake

This chocolate cake is not only moist, decadent, and delicious, but it also sets up beautifully!  I make a birthday cake for my husband every year, and this recipe is sure to please.

Though you can choose to use any icing you want on this chocolate cake, I highly recommend using the honey sweetened buttercream recipe located on the recipe card below!  A simple, light icing allows the rich chocolate cake to really shine. :-)

Chocolate Cake Instructions:

STEP ONE

Combine the sourdough starter, milk, and flour in a large mixing bowl. Cover and let rest at room temp for 2 to 3 hours.

STEP TWO

Preheat the oven to 350°, grease and flour 2 8-inch round pans or 1 9x13” pan.

STEP THREE

In a separate bowl, combine sugar, butter, vanilla, salt, baking soda, and cocoa. The mix will be grainy.

STEP FOUR

Add eggs one at a time to sugar/butter mix.

STEP FIVE

Combine chocolate and flour mix, gently stirring until smooth.

STEP SIX

Pour batter into the prepared pans. Bake for 25-35 minutes or until toothpick comes out clean.

STEP SEVEN

Let cakes cool before removing from pan, apply icing as desired.

Icing Instructions:

STEP ONE

Gently heat water just enough to dissolve gelatin. Stir well, remove from heat and allow to cool to room temperature.

STEP TWO

Beat butter until creamy and smooth, add honey. Slowly add water/gelatin mix and beat until light and fluffy.

You will need to scrape down the sides often, and I have found that if I turn up the mixer to high and shield the edges with a towel (to avoid splashing) it takes about 5 minutes to incorporate the water. Keep at room temperature to pipe.  This icing pipes really well!

MORE RECIPES TO TRY:  Isn't cake great?  With strawberry season just around the corner, try this Ultimate Strawberry Shortcake Recipe.  Also, if you want to try out a different chocolate cake, celebrate a simpler time, and take a taste of this 1930's Einkorn Chocolate Cake!

Sourdough Chocolate Cake

This homemade sourdough chocolate cake with sourdough starter is a perfect cake for any celebration. Pair it with any icing, but I highly recommend the light honey sweetened buttercream icing as seen in the recipe. This makes 2 8-inch round cakes.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: homemade chocolate cake with sourdough starter, sourdough chocolate cake, sourdough chocolate cake recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Resting Time: 2 hours

Total Time: 2 hours 35 minutes

Servings: 16 slices

Calories: 394kcal

Ingredients

Cake Ingredients:

• 1 cup sourdough starter (ripe or discarded) (265g)
• 1 cup milk (234g)
• 2 cups flour (we use Einkorn flour) (228g)
• 1 1/2 cups granulated sugar (288g)
• 1 cup butter, melted and cooled (224g)
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp salt
• 1 1/2 tsp baking soda
• 3/4 cup cocoa or cacao

Honey Sweetened Butter Cream Icing:

• 1 cup butter, room temperature (224g)
• 1/2 cup water, room temperature (110g)
• 1/4 cup honey (or to taste) (84g)
• 1 tsp gelatin (we use grass-fed)

Instructions

Cake Instructions

• Combine the sourdough starter, milk, and flour in a large mixing bowl. Cover and let rest at room temp for 2 to 3 hours.
• Preheat oven to 350°F, grease and flour 2 8-inch round pans or 1 9x13” pan.
• In a separate bowl, combine sugar, butter, vanilla, salt, baking soda, and cocoa. The mix will be grainy.
• Add eggs one at a time to sugar/butter mix.
• Combine chocolate and flour mix, gently stirring until smooth.
• Pour the batter into the prepared pans. Bake for 25-35 minutes or until the toothpick comes out clean.
• Let cakes cool before removing from the pan, apply icing as desired.

Icing

• Gently heat water just enough to dissolve gelatin. Stir well, remove from heat and allow to cool to room temperature.
• Beat butter until creamy and smooth, and then add honey. Slowly add water/gelatin mix and beat until light and fluffy.

  Note: You will need to scrape down the sides often, and I have found that if I turn up the mixer to high and shield the edges with a towel (to avoid splashing) it takes about 5 minutes to incorporate the water. Keep at room temperature to pipe. This icing pipes really well!

Notes

This sourdough chocolate cake is delicious with a light honey sweetened buttercream icing, but you can pair it with any icing you’d like!

Yields: 2 8-inch round cakes

Nutrition

Nutrition Facts

Sourdough Chocolate Cake

Amount Per Serving (1 slice)

Calories 394 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 15g94%

Cholesterol 89mg30%

Sodium 469mg20%

Potassium 118mg3%

Carbohydrates 41g14%

Fiber 2g8%

Sugar 24g27%

Protein 5g10%

Vitamin A 772IU15%

Calcium 36mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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