Decadent Sourdough Chocolate Cake

Decadent Sourdough Chocolate Cake

If you're a fan of both sourdough and chocolate, then this Decadent Sourdough Chocolate Cake is a dream come true. Combining the unique tanginess of sourdough with the deep, rich flavor of chocolate, this cake is moist, fluffy, and utterly irresistible. Perfect for special occasions or just because, this cake is sure to impress your family and friends. Let's dive into the recipe!


For the Cake:

  • 170g all-purpose flour
  • 60g cocoa powder
  • 350g granulated sugar
  • 2 teaspoons bicarbonate soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 100ml coconut oil, melted
  • 100g sourdough starter/discard
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 180ml buttermilk, at room temperature
  • 240ml freshly brewed strong hot coffee

For the Chocolate Buttercream:

  • 280g unsalted butter, softened to room temperature
  • 420g icing sugar
  • 65g unsweetened cocoa powder
  • 75ml cream, room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract


Preheat and Prep:

Preheat your oven to 180°C. Grease two 9-inch springform cake pans, line with baking paper.

Make the Cake:

In a stand mixer with whisk attachment, whisk together the flour, cocoa powder, sugar, bicarb soda, baking powder, and salt.
Add the melted coconut oil, eggs, sourdough starter, and vanilla extract to the dry ingredients. Mix on medium-high speed until well combined.
Add the buttermilk and mix until combined.
Slowly add the hot coffee, whisking or beating on low speed until the batter is completely combined. The batter will be thin.
Divide the batter evenly between the prepared cake pans.

Bake the Cakes:

Bake in the preheated oven for 23-26 minutes or until a toothpick inserted into the centre comes out clean.
Allow the cakes to cool completely in the pans on a wire rack.

Make the Buttercream:

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
Add the icing sugar, cocoa powder, 3 tablespoons of the cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 minute. If the icing is too thin, add more icing sugar. If it's too thick, add 1-2 more tablespoons of cream.
Taste and adjust with more salt if desired.

Assemble and Frost:

Once the cakes are cooled, you can either slice them in half horizontally to create more layers for your cake, or leave them as is and have one layer of buttercream in the centre or 2 cakes.
Place one cake layer on your cake stand or serving plate and evenly cover the top with icing.
Place the second layer on top and spread the remaining icing over the top. Repeat if you have more layers.

Serve and Store:

The cake can be served at room temperature or chilled.
Cover leftover cake tightly and store in the refrigerator for up to 3 days.
Indulge in this unique blend of flavours and textures, and savour each bite of this delightful dessert.


Happy baking!

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