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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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  1. vahedi vahedi
    October 15, 2010    

    Thanks for Excelent ricepes. How can I make sourdough?

  2. Adam Adam
    August 19, 2010    

    Makes me wonder about Red Velvet Cake. I have been looking into making Red Velvet cake without the use of Red food dye (most recipes call for 1-2 entire bottles). Old fashioned recipes used natural (aka non alkalized) cocoa, and a chemical reaction from the acid in buttermilk/lemon juice/vinegar activated a red compound in the cocoa. I wonder if the acidic environment created by a sourdough starter could do this. Granted, it would never be as red as doing food dye, but i’m not a fan of using that much coloring. I’ve also read about using beet powder, but it is very tempermental coloring agent in baked goods due to issues with heat and alkalinity.

  3. August 18, 2010    

    Thanks Dr. Fugawe and Mimi. This cake turned out really well, and like I mentioned, cutting down the sugar another 1/4 cup seems like a good idea to me.I think some dark chocolate drizzled on top would be just perfect for a glaze, but no one complained because the cake was so moist and flavorful just the way it was.


  4. August 18, 2010    

    Damn! Another good basic sourdough cake – and I like that it has a “reasonable” amount of sugar, something we diabetics have to attend to. Actually, none of us need super sugar saturated goodies – it’s a matter of training our taste buds. I’ll make this into a sheet cake and then cut and freeze pieces for occasional treats. Nice!

    Thanks Teresa for another goodie.

  5. Mimi Mimi
    August 16, 2010    

    Wow! It looks soooooo good! I love the texture of the cake! It looks really light and moist.

    I made a coffee cake last year and I loved the flavor and texture the starter gave the cake. It was so wonderful!

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