Sourdough Chocolate Cake Recipe
My Sourdough Chocolate Cake Recipe works because the sourdough starter naturally leavens the batter while adding a subtle tang that enhances the chocolate flavor. The combination of butter, eggs, and sunflower oil ensures a tender, moist crumb that holds its shape. Cocoa powder and espresso powder intensify the chocolate taste, while dark brown sugar adds depth and caramel notes.
Equipment
- 9-inch cake pan
- Mixing bowls
- Whisk and spatula
- Sifter
- Saucepan for glaze
- Cooling rack
Ingredients
For the Cake:
- 2 cups pastry flour 9–10% protein
- ¾ cup whole fat buttermilk room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- ½ cup unsalted butter
- 1 cup spiced rum
- ¾ teaspoon baking soda
- ½ teaspoon ground cloves
- ¾ cup Dutch-processed cocoa powder
- ¾ teaspoon fine sea salt
- 2 large eggs room temperature
- 2 teaspoons espresso powder
- 2 teaspoons baking powder
- ½ cup sunflower oil
- ¾ cup dark brown sugar
- ½ cup granulated sugar
For the Chocolate Rum Glaze:
- ⅓ cup spiced rum
- ¼ cup unsweetened cocoa powder
- ½ cup unsalted butter
- 1 cup sugar
- ¼ cup water
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preheat and Prepare Pan:
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line with parchment paper.
Mix Dry Ingredients:
- In a large bowl, sift together 2 cups pastry flour, ¾ cup cocoa powder, 2 teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon ground cloves, and ¾ teaspoon salt. Set aside.
Combine Wet Ingredients:
- In another bowl, whisk together 2 large eggs, ¾ cup dark brown sugar, ½ cup granulated sugar, ½ cup melted butter, ½ cup sunflower oil, ¾ cup buttermilk, 2 teaspoons espresso powder, and 2 teaspoons vanilla extract.
Combine Wet and Dry:
- Gradually fold the dry ingredients into the wet mixture until smooth. Slowly add 1 cup spiced rum and mix until fully incorporated. The batter should be glossy and pourable.
Bake the Cake:
- Pour the batter into the prepared pan and smooth the top. Bake in preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes.
Prepare the Glaze:
- In a saucepan over medium heat, combine 1 cup sugar, ½ cup butter, ¼ cup water, ¼ cup cocoa powder, and 1 teaspoon salt. Stir constantly until sugar dissolves and mixture comes to a gentle boil. Remove from heat and stir in ⅓ cup spiced rum and 1 teaspoon vanilla extract. Let cool slightly.
Glaze the Cake:
- Place the cake on a cooling rack over a tray to catch drips. Pour the warm glaze evenly over the cake, allowing it to soak in and coat the sides.
Serve:
- Allow the cake to rest for 20–30 minutes so the glaze sets. Slice and serve at room temperature. Pairs beautifully with whipped cream or vanilla ice cream.