Sourdough Chocolate Cake

Rich, delicious, sourdough chocolate cake is a healthier, more nutritious take on your classic dessert. Start the night before to ferment the grains, develop the flavors, and make the cake easier to digest. 

Somehow, Daniel turned one year old a few days ago. I’m not quite sure how that happened. It feels like just yesterday I was holding my newborn baby in my arms (read his home birth story here).

After six children, I can tell you with all my heart that babies don’t keep. You blink and they are one year old, they’ve learned to walk around the house, and they’re convinced they can do most things on their own.

Although it hurts my heart to move past the precious baby stage and into toddlerhood, watching Daniel become a toddler has its own set of blessings. 

I love watching them learn: learning about the world, how to communicate, and developing that curious personality. It’s a really fun stage. Soon enough, he will be running around barefoot on the farm playing with the goats and climbing trees. 

It goes too fast.

This sourdough cake was the perfect way to celebrate Daniel. Light, fluffy, and boasting my favorite sourdough tang, this cake has so much flavor. Layers of rich, chocolate cake smothered with chocolate frosting. 

Tips For Making Sourdough Chocolate Cake

• Ferment this recipe overnight to increase the nutritional value of the grains and make them more digestible.
• If you are in a pinch for time, skip the fermentation and use sourdough discard. You can use active sourdough starter or sourdough discard. Learn how to create your own sourdough starter here.
• Add finely ground coffee to give this a deeper and richer chocolate flavor. Coffee and chocolate go together perfectly in baked goods.

Why you will love this recipe:

• Start this recipe the night before (or even up to 24 hours before) to allow it to ferment. Starting the night before removes a few steps the next day, making it easier to whip together.
• Delicious, rich flavors that are light and fluffy with each bite will have your family asking you to make this recipe over and over again.
• It is healthier and easier to digest than a standard chocolate cake.
• It’s the perfect cake for a birthday, holiday, or even just a weekend.
• You can easily turn this into a sourdough discard chocolate cake by just using sourdough discard, mix the cake batter together, and bake.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Tools you may need:

Cake pans

Large bowl

Measuring cups and spoons

Stand mixer

How To Make Sourdough Chocolate Cake

The Night Before:

In a bowl, mix together flour, coconut oil, sourdough starter, and water. Cover and allow to sit overnight or up to 24 hours.

The Next Day:

In a large bowl, mix together sucanat or rapadura (regular sugar would work, as well), salt, and finely ground coffee (optional).

To the dry ingredients, add eggs, vanilla, cocoa powder, and whole milk. 

Next, add the sourdough mixture into the rest of the ingredients. Whisk to incorporate until smooth. Use a stand mixer for easier mixing.

Lastly, add baking soda and incorporate well.

Preheat the oven to 350º F. 

Prepare two, 9-inch cake pans with butter. 

Divide cake batter evenly between the two prepared cake pans. 

Bake for 30-35 minutes, until a toothpick inserted comes out clean. 

Remove from the oven. Allow to cool for about 10 minutes, then remove from the pan and allow to cool.

Find More Sourdough Desserts

• Sourdough Carrot Muffins
• Pumpkin Rolls with frosting
• Sourdough Banana Bread
• Fudgy Sourdough Brownies

If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.

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