Sourdough Chocolate Cake
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Ever since we started our sourdough video collection, we've always wondered what it would be like to add sourdough starter to a cake. So today is finally the day!
This rich chocolate cake has the perfect balance of chocolate and is sure to get you hooked!
If you are a sourdough lover too, check out our videos:
Bon appétit!
Difficulty: 
Prep time: 15 mins / Cook time: 1 hr / Servings: 10 to 12 people
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Sourdough Chocolate Cake
2 cups (250g) - Flour
1 tsp (6g) - Himalayan salt
2 tsp (8g) - Baking powder
¾ cup (85g) - Cocoa powder
7.9 oz (225g) - Butter
½ cup (100g) - Light brown sugar
½ cup (100g) - Erythritol
2 - Eggs
1 tsp (6g) - Coffee extract
5.6 oz (160g) - Starter
1 cup (250g) - Heavy cream
½ cup (120g) - Coffee (brewed)
1 cup (165g) - Dark chocolate
Chocolate Ganache
7.8 oz (220g) - Heavy cream
6.2 oz (175g) - Dark chocolate
1.4 oz (40g) - Butter
To taste - Cacao nibs
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Sourdough Chocolate Cake
1 - Preheat your oven to 340°F (170°C).
2 - Combine the flour, salt, baking powder, and cocoa powder in a large mixing bowl. Give it a quick mix using a whisk and set it aside.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
3 - Add the (softened) butter, light brown sugar, and erythritol to a stand mixer bowl. Then, gently mix until light and creamy using the paddle attachment.
Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen.
For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".
4 - Meanwhile, crack the eggs into a small bowl, add them to the butter and mix until homogeneous.
5 - Once the eggs are well incorporated, add the coffee extract and the dry ingredients. Then, slowly mix until just combined.
6 - When the batter is a little crumbly, add the starter and start mixing again at low speed.
7 - While mixing, slowly pour the heavy cream followed by the brewed coffee into the bowl and keep mixing until fully combined.
8 - Finally, roughly chop the dark chocolate and mix it in the cake batter.
Tip: We love these knives and recommend this quality kit from GrandTies for home and professional chefs. They are made from high-carbon stainless steel and are very versatile. Check out our detailed product review video for more information.
9 - Grease a cake pan using baking spray and line it with parchment paper. Then, transfer the batter to your pan and spread it evenly using an offset spatula.
10 - Bake the cake in a 340°F (170°C) oven for about 1 hour. When ready, let it cool completely into its mold. Once cooled, unmold it by flipping it upside down onto a cooling rack. Then, flip it back onto a serving plate.
Chocolate Ganache
1 - Add the heavy cream into a saucepan (or like us a saucier pan) and bring it to a boil.
Tip: All-Clad is the gold standard for professional quality stainless steel cookware. If you want to learn more about All-Clad, check out our detailed article "The Ultimate Buyer's Guide To All-Clad".
2 - Next, add the chocolate into a large mixing bowl and microwave it for about 1 minute. Then, pour the hot cream over the chocolate and emulsify using a silicone spatula until you obtain a glossy ganache.
3 - Finally, add the butter and mix one more time until well combined.
4 - Pour the ganache over the cake and carefully spread it using an offset spatula.
5 - Lastly, sprinkle some cocoa nibs on top of the cake.
6 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.