Sourdough takes the (chocolate) cake
Chocolate cake made with sourdough starter? You have GOT to be kidding.
No, ’tis true. Sourdough chocolate cake is a richly flavored, craggy textured, deep-dark chocolate cake, one you enjoy without ever suspecting its origin in a bubbling pot of sourdough starter.
After all, sourdough was the leavener of choice for many centuries before baking powder, baking soda, or even hartshorn (yes, ground deer antler) made their appearance. The ancient Egyptians made their bread from a sourdough starter. Skip ahead about 3,300 years, and prospectors working the 1849 California Gold Rush were so dependent on sourdough starter for their everyday bread, they often carried it with them, in a pouch worn around the neck.
Along the way, bakers discovered that sourdough isn’t just for bread. Or biscuits. Or pancakes, waffles, or muffins. Sweet “friendship” starters (a.k.a. “the edible chain letter”), born about 100 years ago, were passed from neighbor to neighbor, with specific instructions to bake a loaf of quick bread, and pass starter along to two friends. Friendship starter very quickly became zucchini-like in its infiltration of every household in a neighborhood, and that particular trend eventually calmed down. But the theory of sweet treats baked with a starter lives on.
The following cake is yet another way to keep your sourdough starter active and happy. And the thick, fudge-like coffee icing on top is a great counterpoint to the chocolate, both in flavor and appearance. Enjoy!
This recipe begins with “fed” or “ripe” sourdough starter, which means you need to plan ahead and feed your refrigerated starter before using it. Combine 1 cup of “fed” starter with milk and flour.
Mix well, then cover and let rest at room temperature for 2 to 3 hours.
Here it is after 3 hours. It won’t get all bubbly like sourdough usually does; it’ll just kind of smooth out and expand a bit.
In a separate bowl, combine sugar, oil, vanilla, salt, baking soda, cocoa, and espresso powder.
Beat till well combined, then add the eggs one at a time, beating well after each addition. You should have a smooth, thick batter.
Next, add the starter/flour/milk mixture.
It’s kind of gloppy at first, but just keep beating slowly till it’s smooth. Notice how it lightens in color, too.
Pour the thick batter into a greased 9” x 13” pan.
Bake for 30 to 40 minutes, till the edges are starting to pull away from the sides of the pan; the top springs back when pressed lightly; and a cake tester inserted into the center of the cake comes out clean. Let the cake cool a bit while you prepare the icing.
What’s this? Why, it’s sifted confectioners’ sugar! Much as I hate to fuss, it’s necessary to sift the confectioners’ sugar for this particular icing recipe. Unless you don’t mind icky little lumps floating on the gorgeous smooth sea of glossy icing atop your cake. If you don’t have a sifter, at least press the sugar through a sieve, OK?
Melt butter in a saucepan, then add buttermilk or yogurt + espresso powder dissolved in hot water. Heat just to a boil.
Immediately pour the hot liquid over the confectioners’ sugar, and beat at medium speed till glossy and smooth. Still working quickly…
Pour the icing over the cake in the pan. (Hopefully you’ve used a deep enough pan that you can do this… Mine is nearly 2 1/4” deep.) Those aren’t lumps— they’re bubbles! The icing solidifies quickly, so don’t be answering the phone or letting the cat out while you’re in mid-process here.
Next, melt together chocolate chips, milk, and corn syrup, and drizzle over the icing. You don’t have to do this right away; it’s perfectly OK to add this final touch later on.
Notice the thick layer of icing. The first time I made the cake, the icing was pretty scanty, so I increased the recipe by 50%.
Here’s what it looked like made as a layer cake, with the original amount of icing. Very thin layer inside; not enough to completely cover the sides of the cake.
But yummy nonetheless. See the swirls on top? That’s because while I was putting the frosting on the first layer, the remainder cooled just enough that it was spreadable, not pourable. I probably could have rewarmed it, but what the heck, right? I don’t have the Martha Stewart gene.
Read, review, and rate (please!) our recipe for Sourdough Chocolate Cake.
Buy vs. Bake
Buy: Frozen Pepperidge Farm Chocolate Fudge Layer Cake, 25¢/ounce
Entenmann’s marshmallow iced devil’s food cake, 27¢/ounce
Supermarket bakery chocolate cake with chocolate buttercream icing, 50¢/ounce
Bake at home: Sourdough Chocolate Cake with Cappuccino Icing, 9¢/ounce
September 11th, 2008 at 7:53 am
PJ, that is one of my favourite things to do with my toss off, make chocolate cake. I have a recipe I’ve use and adore but I’m trying yours soon.
You should also try sourdough cinnamon rolls. They take about 12 hours to do but they are worth it for the the combination of zing and sweet.
WHOA, all right, hadn’t thought of cinnamon rolls… have to try them, too. Thanks- PJH
September 11th, 2008 at 8:27 am
My co-workers are going to be so happy you printed your recipe for this cake. This should get me lots of “favors”. BTW - how does this keep? If it was made on Sunday would it still be good on Monday?
Trish
Absolutely - it keeps VERY well… - PJH
September 11th, 2008 at 11:27 am
Hubster has now told me that I’m only allowed to read this blog once a week - he said that all the homemade treats, breads, and fancy salads I’m making daily (haha…I think he meant the panzanella) are going to make him gain weight.
I told him that at least he can pronounce the ingredients in what I’m making!
My only question is this…I don’t have any ‘ripe’ starter. Do I really have to wait a week to make this lovely cake? I really want a tasty chocolate cake for dessert tonight….
Well, getting starter going doesn’t take a week, even if you’re starting from scratch. But getting starter ready to use does take about 12 hours… Try this fudge cake - it’s our go-to , default birthday cake here at KA. - PJH
September 11th, 2008 at 12:29 pm
PJ, I’ve noticed a lot of recipes for chocolate cake include espresso powder, which I never have since I don’t drink coffee. Would this cake work well without espresso powder? Should I add more cocoa powder to compensate? I’ve already ordered my KA sour dough starter, so your little plug worked. Now, time to bake!
Becca, just leave it out - it’s there strictly for flavor. Espresso powder enhances chocolate flavor just like vanilla does… - PJH
September 12th, 2008 at 8:27 pm
PJ -
This looks like it tastes phenominal! (I think I’ll have to cheat on Atkins for a week now!)
I did notice one thing though, or maybe I just missed it. I can’t find espresso powder listed in the ingredients for the cake, in the recipe. How much do I use?
Thanks!
Whoops - it’s 1 teaspoon. We’re entering recipe online in a different technological format now, and I’m still struggling with it. Thanks for cathinc that, Kat - PJH
September 13th, 2008 at 10:00 am
There are lactose issues with my family. Can I use rice milk instead of cow’s milk to feed the sourdough starter? We recommend you use non-chlorinated water to feed your sourdough. Joan @bakers hot line
September 13th, 2008 at 10:39 am
I too don’t drink coffee and was wondering any idea for another frosting? Maybe a peanutbutter frosting? The nicest thing about making your own frosting is that you may use any flavor you enjoy. So if you feel peanutbutter frosting will be a good combination I hope you will make it. Joan @ bakershotline
September 13th, 2008 at 2:38 pm
I really don’t like cakes with oil in them. Is there any way to substitute something else for the oil?
Sure, Diane - try melted butter. Should work just fine, plus add some flavor. The texture might be a tiny bit less tener, but I wouldn’t worry about it; it’s plenty moist… - PJH
September 13th, 2008 at 11:52 pm
This cake recipe was great! I made them as cupcakes instead and omitted the frosting as I am not a person that likes real sweet icing. My son who does not usually like cake loved it, so did all my company. It was moist and airy. We chose to top it with ice cream and chocolate sauce. I would definitely recommend it without reservations I did use very high quality cocoa and vanilla.
Using good ingredients really does make a difference, doesn’t it? Thanks for sharing, Judy. - PJH
September 14th, 2008 at 4:29 pm
Made the cake today. cake is exceptionally good. The frosting is a bit too sweet for my taste, especially with the chocolate icing. that cake would be great with a less sweet frosting and/or peanutbutter frosting. PJ, I wish you could post one.
Try this chocolate glaze and/or peanut butter filling (frosting). think you’ll like them. - PJH
September 15th, 2008 at 12:03 pm
WOW! I never thought of using sourdough starter in things like chocolate cake. My mom got caught up in the 1960s sourdough craze that was started locally by an LA Times magazine article on baking with sourdough, and that pot of starter bubbled on her counter for years until we all lost interest. The use I looked forward to the most was pancakes on Friday nights. They were yeasty, thick and chewy and reminded me more of English muffins than pancakes. Fall is here and I’m inspired! Thanks!
September 18th, 2008 at 11:47 pm
Does anyone remember “Snackin’ Cake?” I think that’s what it was called. Boxed cake mix you could whip up in a 8×8 pan and eat w/o frosting. Not the kind of thing I’d have in my house now..but…
I would love to make a sourdough starter from scratch version of it. Would this recipe work w/no frosting and does anyone have proportions for a smaller pan? It’s just two of us here, struggling to keep weight down and loving our food!
btw. made pancakes with the sourdough discarded cup. Fantastic. But we cannot eat pancakes every day. We’re on day three and I think that will be the end of the discard batter (I used the waffle recipe and just dropped in some frozen blueberries. SO good.)
Can I use the cup I cull out to begin another starter for different bread?
Any suggestions appreciated!
Jacqueline
Jacqueline, you could simply cut the recipe in half and bake in a 9″ round cake pan. Frosting is good, but of course you can always enjoy cake without it. And yes, you can use the 1 cup of starter to begin a new starter, for sure; just feed it with 1 cup flour and 1/2 cup water, and go from there. Enjoy - PJH
September 19th, 2008 at 1:07 pm
Should the milk be warmed (about 90F) when added to the starter and flour? I went ahead and did this, since all my other sourdough recipes specify warm milk.
No, you don’t have to warm the milk. It ‘ll reach room temperature as it sits for the few hours it needs to develop its flavor.
September 20th, 2008 at 2:04 pm
Hello,
Someone mentioned sourdough cinnamon rolls? My husband just asked me today if I could make cinnamon rolls with the sourdough. My KAF sourdough starter arrived yesterday, and I’m baking my first bread later tonight. The chocolate cake looks great, and so does the carrot cake. But, I’d love a great cinnamon roll recipe. Alternatively, I HAVE a great cinnamon roll recipe–how would I incorporate the sourdough into it, or should I just use a recipe that is, from the get-go, designed to use with sourdough?
Barbara At first I would use a recipe designed for sourdough. Once you get familiar with sour dough doughs, then it is easier to experiment. The rustic sourdough loaf recipe would work as cinnamon rolls. Use your filling from your recipe and follow the how to on your recipe for rolling and shaping the rolls.
When you’r ready to try substituting sourdough in a recipe, use abour 1 cup of starter in place of about 3/4 cups of flour and 1/4 cup of the liquid. Have fun with it. Mary from King Arthur Flour
September 20th, 2008 at 3:12 pm
can you list the nutritional counts on your recipes?
1 cup of oil is a lot, cn that we cut down at all or replaced with something else?
I’m looking for reasonably healthy recipes.
Thanks! We are working to get the nutritionals on each recipe. We’re not there yet, but are gaining ground. Frequently applesauce or fruit puree can be used to replace part of the oil in baked goods. Mary @ King Arthur Flour
September 22nd, 2008 at 3:17 pm
On the chocolate cake recipe, if omitting the espresso powder in the frosting, should I add some vanilla instead?
Hi Barbara,
You could add a little vanilla if you wanted, or any flavor that you feel would work well with the chocolate cake.
Happy Baking! MaryJane @ The Baker’s Hotline
September 22nd, 2008 at 8:20 pm
On the recipe for carrot cake, it does not specifically say “fed sourdough starter.” It just says “sourdough starter.” But, is it a rule of thumb that, unless is says right from the refrigerator, like the waffle overnight sponge recipe, it MEANS “fed sourdough starter”?
Barbara, most sourdough recipes should tell you whether the starter should be a “fed” starter or not. Bread recipes should either tell you to use “fed” starter; or they call for you to take the starter and combine it with some flour and water, then let it “work” for several hours. This takes the place of the pre-feeding. (But don’t forget, you still need to feed your “mother” starter whenever you remove some to bake with.) In cakes, the sourdough doesn’t need to be fed, as it’s either combined with other ingredients and allowed to rest for a couple of hours; or it’s there not for its yeast, but for its acidity. Unfed starter (acid) combined with baking soda (base) in a recipe produces some nice leavening power. - PJH
September 23rd, 2008 at 9:08 am
Following up, on the carrot cake, then is it also acceptable to use “fed” starter in this recipe? In other words, could it be either fed or unfed? I ask because I’ve already fed my starter this morning and want to use it to make the cake recipe this afternoon….
Sure, Barbara - the fed starter will be more vigorous. If you’re making the chocolate cake, and you’ve already fed your starter, there’s no need for the 2-3 hour rest period called for at the start of the recipe. PJH
September 24th, 2008 at 11:14 am
Back from a vacation and my starter was crying for attention. Didn’t want to make bread so made cake instead and this was well recieved at a local restaurant grand re-opening (free to regular customers) Comment was (Will this be on the menu?) Well, I’m not sure but it was a winner and disappeared very fast. Some comented that it was too sweet but hey, they didn’t have to eat the frosting, did they? I will let them eat cake when I don’t have bread even though I am not Marie Antoinette.
Glad you’re not Marie Antoinette, Linda - you don’t want to lose your head… - PJH
September 28th, 2008 at 12:52 pm
I made the chocolate sourdough cake and it was a mistake. It is so delicious and moist. It’s wonderful even without icing. I cannot have a cup of coffee without taking at least a little slice of the cake. I may have to freeze what is left so I don’t see it. Thanks again for a new experience.
Now on to the breads as I have tried the sourdough waffles and liked them also.
September 28th, 2008 at 1:27 pm
The cake looks scrumptious. but the icing is soup that never thickened, despite very carefully following this recipe. However I think I might know why. I used “light” butter instead of regular, and perhaps that caused the commotion. Anyway, whatever you do, make sure there’s a lot of room in the top of your pan for the icing. Mine went all over the place I ended up having to flip the cake, add lots of confectioner’s sugar to the icing, and it’s still funny looking. Since I’m taking it to a dinner tonight, I can only hope the chocolate glaze will make all the difference.
Yes, light butter has lots of water in it, which tends to make things soupy. Also, yes, you do need to use a deep-enough 9″ x 13″ pan; some of the pans manufactured these days aren’t up to standard height-wise (mfrs. trying to save money, I guess…) When a cake starts to look funny, you can always cut it into rounds with a biscuit cutter and drizzle icing over the rounds again - makes them look festive. - PJH
October 22nd, 2008 at 8:59 am
okay — so you actually don’t need to use “fed” starter for this recipe; you can take 1 cup (or 1/2 cup, if 1/2′ing recipe) straight from crock in fridge, and then let dough rest for 2-3 hours before proceeding? BUT — if you use “fed” starter by (1) taking entire batch of starter from fridge, (2)discarding 1 cup, (3) adding 1/2 cup water, 1 cup flour to remaining, and (4) allowing to sit at room temp. for 4-12 hours, then taking 1 cup of this mixture and using that 1 cup in recipe, you don’t need to rest for 2-3 hours?
(this is my first experience w/ sourdough baking/starter!)
Hi Meredith: Correct. If it’s fed, it doesn’t need to rest for the 2-3 hours. If it’s right from the fridge, it needs to rest for 2-3 hours, per the instructions in the chocolate cake recipe. Don’t worry - you can do this and it’ll come out JUST FINE! PJH
October 23rd, 2008 at 12:39 pm
One more question — could I substitute buttermilk for the regular milk, or will the acidity be adversely affected. I have excess buttermilk on hand (that I purchased for the sourdough waffle recipe!) that needs to be put to good use. . .
November 17th, 2008 at 2:50 pm
I just got my KA starter and made a loaf of rustic sourdough bread this weekend. Delicious! I can’t decide if I want to try this chocolate cake or the extra-tangy bread next
I have a question about the starter. The instructions for use say to remove one cup, feed 1 c flour and 1/2 c water, wait 4-12 hours, use fed starter, then feed again before refrigerating. What’s the significance of that second feeding? Is it just to maintain the volume of starter? Or for some other reason? The reason I ask is that I typically make small batches of things… one loaf of bread instead of two, etc. So I’d only need 1/2 c starter for most recipes. If the second feeding is just to maintain the volume of the starter, then could I skip it when I start getting more starter than I need? Thanks!
Yes, Anastasia, to maintain volume. And yes, you can skip that second feeding, if you’re OK with the volume of your starter diminishing. Enjoy - PJH