Moist Sourdough Chocolate Cake

Arthur, an accomplished baker on the forum posted a chocolate cake recipe. I decided to try my hand at a sourdough chocolate cake recipe too, just for fun. Can’t have too many choices…

This cake whipped up fast and uses some of that extra sourdough starter kicking around.

Sourdough Chocolate Cake

In a large mixing bowl add:

  1. 1 cup sourdough starter @ 100% hydration-6 oz
  2. 1/2 cup oil – 4 oz
  3. 3 large eggs – 5.4 oz
  4. 1 cup of sugar- 6.7 oz
  5. 2 teaspoons vanilla extract- .4 oz
  6. Semi Sweet Chocolate Chips- melted- 6 oz

Add all of the above ingredients into the bowl and with a whip, beat the first five ingredients together. Then add the melted chocolate and beat until smooth and creamy, about one minute. To melt chocolate chips, place the chips into a microwave safe bowl and microwave on high one minute. Take out the chocolate and stir vigorously until smooth and shiny(tempered).

In a small mixing bowl mix together:


  1. 1.5 cups of AP flour (cake or pastry flour is better) – 6.9 oz
  2. 1 teaspoon of baking soda- .2 oz
  3. 1 teaspoon of baking powder- .2 oz
  4. 1/2 teaspoon salt – .1 oz

After mixing the dry ingredients well, pour the mixture into the first bowl of wet ingredients and using the whip, beat well until smooth.

Now add:

  1. 1/2 cup boiling water – 4 oz

Pour the boiling water over the batter and using the whip, incorporate the water into the batter. Beat well, until smooth, about one minute. Pour the batter into a  greased bundt or angel food cake pan ( I use pan spray and try not to spray the sides too much mostly the center post and the bottom for an angel food cake pan, for a bundt pan spray the whole inside).

Bake in a preheated 375 degree oven for 35 – 40 minutes or until a sharp knife comes out clean.  I baked this cake after baking some bread, the oven stone was still very hot and so was used. It may have contributed to the nice oven spring. This cake came out nice and chocolaty, was tender and moist. I think next time I may put in 3/4 cup of sugar for a darker, richer flavored cake.

This baker ran out of chocolate(!!) and so could not make a chocolate glaze to drip over the top!! So you will have to imagine that!

Have a great baking day!

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Teresa L Greenway - Sourdough bread baker, author, teacher, entrepreneur. Join my baking classes at:

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