Sourdough Chocolate Cake Recipe: 4 Baking Tips
Written by MasterClass
Last updated: Sep 17, 2024 • 4 min read
A sourdough chocolate cake makes use of the sourdough starter that never makes it to the final loaf. Learn how to infuse a basic cake with this bread-baking cornerstone.
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What Is Sourdough Chocolate Cake?
Sourdough chocolate cake is a chocolate-flavored cake that combines traditional leavening agents like baking powder or baking soda with the natural yeasts found in sourdough starter for an extra-tender crumb and pillowy texture.
Sourdough chocolate cakes make especially dramatic layer cakes; decorate them with pastry chef Joanne Chang’s vanilla Swiss meringue buttercream frosting, which is light in texture but very stable.
4 Tips for Making Sourdough Chocolate Cake
There are a few approaches to sourdough chocolate cake, some of which include a fermentation period to enhance the tangy sweetness of the starter. Here’s what you’ll need:
- 1. Raise a sourdough starter. A sourdough starter is an acidic community of natural yeasts and bacteria used to leaven bread and add flavor. Sourdough starter begins with a bit of flour and water left out to allow for yeast growth. Most starters also contain lactic acid bacteria—the same bacteria that give yogurt and fermented pickles their tangy flavor. If you don’t have any sourdough starter, you can learn to make your own with Apollonia Poîlane’s recipe about a week before you plan to bake.
- 2. Use starter discard. As seasoned bread bakers know, the process of keeping a sourdough starter alive results in a good amount of discard—the portion of starter that’s usually thrown out during each feeding. While not as powerful a leavening agent as a fresh starter, discard still contains enough acidity to add lift and soft texture to a basic cake batter. Save your starter discard in a separate container in the fridge for future baking projects.
- 3. Boost the chocolate flavor. For the most chocolatey chocolate cakes, use a natural, unsweetened cocoa powder rather than Dutch-process powder, which won’t react with the leavening agents. If you prefer, you can add espresso powder or a bit of brewed coffee to the batter: Coffee and chocolate are natural baking fellows; while you won’t taste the coffee in the final product, it will noticeably amp up the flavor of the chocolate.
- 4. Bake individual cupcakes. Sourdough chocolate cake batter makes significantly fluffy, tender cupcakes—perfect for serving a crowd at birthday parties, potlucks, or special occasions.
How to Store Sourdough Chocolate Cake
Store sourdough chocolate cake under a cake keeper or dome on the countertop for best results. For more extended storage, wrap unfrosted cooled cakes in plastic wrap and store them in a resealable bag in the freezer for up to two months. When ready to serve, thaw in the refrigerator, then frost.
Rich Sourdough Chocolate Cake Recipe
makes
1 9-inch double-layer cakeprep time
15 mintotal time
50 mincook time
35 minIngredients
For the chocolate cake:
For the chocolate frosting and assembly:
Note: The total time does not include 1 hour of inactive time.
Make the cake:
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Lightly grease and flour two 9-inch cake pans, tapping to remove excess.
- 3
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- 4
In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, starter, milk, oil, sugars, and vanilla extract.
- 5
Whisk the mixture on medium speed until glossy, scraping down the sides of the bowl with a rubber spatula as needed, about 5 minutes.
- 6
Working in batches with the mixer on low speed, add the dry ingredients to the wet ingredients until combined, scraping down the sides of the bowl between additions.
- 7
Divide cake batter between the prepared pans and tap the pans gently on the counter to eliminate excess bubbles.
- 8
Bake until cakes are domed but set in the center and a toothpick inserted in the center comes out clean, about 30–35 minutes.
- 9
Let the cakes cool in the pans for 10 minutes, then invert the pans onto a wire rack and cool the cakes completely on the wire rack before assembling.
Make the frosting and assemble the cake:
- 1
In a heat-proof bowl, microwave the chocolate in 30-second bursts until melted. Set aside.
- 2
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is very light and fluffy, about 3–4 minutes.
- 3
Add the powdered sugar, heavy cream, cocoa powder, espresso powder, and vanilla extract.
- 4
Cover the mixer with a kitchen towel to prevent the dry ingredients from flying around.
- 5
Mix the frosting on low speed until partially incorporated, then remove the towel.
- 6
Add the melted chocolate and increase the speed to medium-high.
- 7
Beat the mixture for 2–3 more minutes.
- 8
Add the salt, and beat for a few more seconds.
- 9
Use the frosting right away, or transfer it to an airtight container and refrigerate until you’re ready to use it.
- 10
Place one cake layer on a cake plate or serving platter.
- 11
Using an offset spatula, spread a layer of frosting on top of the first layer.
- 12
Place the second cake layer upside-down on top of the first, so that the top of the cake is flat.
- 13
Add a second layer of frosting, then lightly coat the sides. (Don’t worry if the frosting seems thin; this is what’s known as a crumb coat.)
- 14
Place the cake in the refrigerator for 30 minutes.
- 15
Remove the cake from the fridge and coat the entire cake with a second layer of frosting.
- 16
Decorate with sprinkles as desired, and serve.
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