Sourdough Chocolate Cake for Two
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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.
Table of Contents
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.
Ingredients
La Tourangelle Organic Canola Oil
Organic Valley Heavy Whipping Cream
Sourdough Discard
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
NuNaturals Organic Dutch Cocoa Powder
Nuts.com Organic Dark Chocolate Chips
Organic Raspberries (or any other berries you prefer)
Tools Needed
Heatproof Bowl
Whisk
6-inch Cake Pan (use code MIMIBAKES for 10% off Kana, my favorite sustainable cake pans!)
Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)
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.
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.
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.
FAQ's
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.
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!
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.
Craving More?
Sourdough Chocolate Cake for Two
Ingredients
Frosting
- 226 grams dark chocolate chips
- 226 grams heavy whipping cream
Batter
- 113 grams cane sugar
- 57 grams canola oil
- 57 grams heavy whipping cream
- 28 grams sourdough discard
- 1 large egg
- 1 teaspoon vanilla extract
- 95 grams cake flour
- 32 grams all purpose flour
- 21 grams Dutch cocoa powder (sfited)
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
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
Nutrition
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