Mimi's Organic Eats » Sourdough Recipes » Sourdough Chocolate Cake for Two

Sourdough Chocolate Cake for Two

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

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 for Sourdough Chocolate Cake for Two

Wholesome Organic Cane Sugar

La Tourangelle Organic Canola Oil

Organic Valley Heavy Whipping Cream

Sourdough Discard

Homemade Organic Cake Flour

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Organic Valley Large Eggs

NuNaturals Organic Dutch Cocoa Powder

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Nuts.com Organic Dark Chocolate Chips

Organic Raspberries (or any other berries you prefer)

sourdough chocolate cake for two

Tools Needed

Digital Food Scale

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!)

sourdough chocolate cake for two

How to Make Sourdough Chocolate Cake for Two

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

Tips for Sourdough Chocolate Cake for Two

• 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.

Why organic?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

sourdough chocolate cake for two

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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.

Video

YouTube video

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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Make sure to check out my article 12 Naturally Pink Valentine's Day Treats if you are looking for more naturally pink recipes that do not include artificial colors!

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