Sourdough Chocolate Cake for Two


Valentine's Day Chocolate Desserts Cakes & Cupcakes Sourdough High Altitude | Published February 11, 2024 by Mimi Council

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Moist, fudgy, and perfect for two! This Sourdough Chocolate Cake for Two uses up sourdough discard and is topped with a rich and creamy chocolate ganache frosting and fresh raspberries.

If you’re looking for more decadent chocolate desserts, check out some of my other favorites like my Chocolate Oreo Cake for Two, Eggless Chocolate Caramel Cake Balls, or my Chocolate Peanut Butter Pretzel Pie.

sourdough chocolate cake for two

This small cake is quick and easy to make! It’s rich, chocolaty, and perfect for an intimate dinner for two. I use up sourdough discard in this easy one bowl cake to reduce waste and give this cake a unique and delicious flavor!

I love this small cake because it mixes up easily in just one bowl, no mixer required! And if I’m saying it doesn’t need a mixer, then you know it’s incredibly easy as I’m so lazy and always use my stand mixer.

This small cake is topped with chocolate ganache frosting for a simple frosting that’s rich and fudgy! Topping this cake with fresh raspberries makes it perfect for Valentine’s Day.

sourdough chocolate cake for two

Why You'll Love This Recipe

Moist & Fudgy: This Sourdough Chocolate Cake for Two is incredibly moist and fudgy. I love making oil cakes because they are always more fudgy than butter cakes and they are so much easier! Oil cakes are basically a one bowl cake, so you don’t even need a mixer, and they come together so quick!

Rich Chocolate Frosting: I top this simple cake with a rich chocolate ganache frosting. This frosting only has 2 ingredients, but it’s rich and less sweet than a traditional buttercream frosting that is mostly made of sugar.

Uses Sourdough Discard: This Sourdough Chocolate Cake for Two uses up sourdough discard! I love recipes that use sourdough discard as they use up food waste, which I absolutely love. Sourdough discard also creates a slightly tangy flavor and I love how it pairs with chocolate. Don’t worry, if you don’t have sourdough discard, you can still make this cake (more on that in the Tips section).

Small Batch: This is a small batch recipe, meaning it’s perfect for just two people! It will serve about 4 people, but if you are a small household (like me) then it’s perfect for two as you can eat it over a couple days as well and you don’t have so much cake.

sourdough chocolate cake for two

Ingredients

  • Canola Oil: I use organic canola oil as it’s a neutral oil. This allows the chocolate to really shine.
  • Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream in place of milk in this cake. This gives it more moisture, resulting in moist chocolate cake.
  • Cane Sugar: I use organic cane sugar.
  • Sourdough Discard: You can use your sourdough discard straight from the fridge.
  • Eggs: Make sure to use large eggs.
  • Cake Flour: I use organic cake flour which gives this a light texture and delicate crumb.
  • All Purpose Flour: I use a little bit of organic all purpose flour for structure and stability in this small cake.
  • Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolate cake.
  • Baking Powder: You’ll need baking powder for the leavening, since this is a slow rise bake that also has Dutch cocoa. For more info on leavening agents, be sure to read my post the Difference Between Baking Soda and Baking Powder.
  • Salt: Use a fine sea salt.
  • Dark Chocolate: I use organic dark mini chocolate chips for the ganache frosting, but a bar also works.
  • Raspberries: I top this cane with fresh raspberries, but any berry you like will be delicious!
sourdough chocolate cake for two

Tools Needed

sourdough chocolate cake for two

Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line a 6-inch cake pan with parchment paper.

Step 2

To make the frosting: In a heatproof bowl, add the chocolate chips and heavy whipping cream. Using a double boiler, melt the chocolate completely while stirring in the cream. Or alternatively, microwave for 30 second intervals, stirring between each one to prevent burning. Stir completely to combine the chocolate and cream.

Cover the bowl with plastic wrap and transfer to the fridge. Refrigerate for at least 2 hours or overnight.

Step 3

To make the batter: In a large bowl, add the cane sugar, canola oil, heavy whipping cream, sourdough discard, egg, and vanilla extract. Whisk to combine completely.

Add in the cake flour, all purpose flour, cocoa powder, baking powder, and sea salt in that order. Whisk to combine into a smooth batter. Transfer the batter to the prepared baking pan.

2 ingredient chocolate ganache frosting
sourdough chocolate cake for two
sourdough chocolate cake for two

Step 4

Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan. (Be sure to check the Notes for the high altitude baking time!)

Remove the frosting from the fridge and whisk (either using a hand whisk, hand mixer, or stand mixer) until it’s night and fluffy.

Step 5

Spread the frosting on top of the cake and top with fresh raspberries. Serve immediately.

sourdough chocolate cake for two
sourdough chocolate cake for two
sourdough chocolate cake for two

Baker's Tips

  • This cake is so easy that you don’t even need a mixer! And that is coming from me (the mixer queen and lazy baker). If I say you don’t need a mixer, then it’s truly easier and faster without one (plus less clean up!). But, if you want to use a hand mixer or stand mixer, you totally can!
  • If you don't have sourdough discard, you can still make this cake! Just mix together 14 grams organic all purpose flour with 14 grams of water and use this in place of the sourdough discard. It won't have the sourdough flavor, but instead just be a delicious chocolate cake!
  • I note to make the frosting first as it’s a Chocolate Ganache Frosting, so it has to chill in the fridge before you and whip it up. I sometimes do this the night before so it’s just ready as soon as the cake is.
  • I top this cake with fresh raspberries, but strawberries or blackberries would also be delicious!
  • This cake should be stored in the fridge because the frosting is made with cream. Be sure to store it in an airtight container so it retains its soft and fudgy texture.
sourdough chocolate cake for two

FAQ's

What if I don't have sourdough discard?

You can still make this cake without sourdough discard! You can use a 1 to 1 ratio water and all purpose flour. So, for this recipe mix together 14 grams all purpose flour and 14 grams of water and you can use this in place of the 28 grams of sourdough discard.

What else can I top this with?

There are so many other topping ideas that would be delicious! You could do fresh strawberries, blueberries, blackberries, or bananas. You could also top it with homemade Caramel Sauce and some chopped nuts. Or, you could even use rainbow or chocolate sprinkles!

How should I store this cake?

Because this has a chocolate ganache frosting, it's best to store this cake in the fridge so it stays fresh. Be sure to store it in an airtight container so it doesn't dry out. It will last for up to 3 days in the fridge.

sourdough chocolate cake for two

Craving More?

sourdough chocolate cake for two

Sourdough Chocolate Cake for Two

Mimi Council
This easy Sourdough Chocolate Cake for Two makes the perfect Valentine's Day dessert! This cake comes together easily, no mixer needed!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 462 kcal

Ingredients
 
 

Frosting

Batter

Topping

  • 170 grams raspberries

Instructions
 

  • Preheat the oven to 350°F. Line a 6-inch cake pan with parchment paper.
  • To make the frosting: In a heatproof bowl, add the chocolate chips and heavy whipping cream. Using a double boiler, melt the chocolate completely while stirring in the cream. Or alternatively, microwave for 30 second intervals, stirring between each one to prevent burning. Stir completely to combine the chocolate and cream.
  • Cover the bowl with plastic wrap and transfer to the fridge. Refrigerate for at least 2 hours or overnight.
  • To make the batter: In a large bowl, add the cane sugar, canola oil, heavy whipping cream, sourdough discard, egg, and vanilla extract. Whisk to combine completely.
  • Add in the cake flour, all purpose flour, cocoa powder, baking powder, and sea salt in that order. Whisk to combine into a smooth batter. Transfer the batter to the prepared baking pan.
  • Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan.
  • Remove the frosting from the fridge and whisk (either using a hand whisk, hand mixer, or stand mixer) until it’s night and fluffy.
  • Spread the frosting on top of the cake and top with fresh raspberries. Serve immediately.
  • Store in an airtight container in the fridge for up to 3 days.

Notes

High Altitude — Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Serving: 1sliceCalories: 462kcalCarbohydrates: 45gProtein: 5gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 42mgSodium: 140mgPotassium: 254mgFiber: 2gSugar: 26gVitamin A: 555IUVitamin C: 4mgCalcium: 131mgIron: 1mg
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