Sourdough Chocolate Cake Recipe -
Sourdough Chocolate Cake Recipe

Sourdough Chocolate Cake

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"This cake recipe uses sourdough starter in the batter for a uniquely delicious cake with a strong milk chocolate flavor."

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Ingredients Edit and Save

Original recipe makes 9 x 13 inch cake Change Servings


  1. Sift together flour, cocoa, soda, baking powder, and salt.
  2. Cream shortening, sugar, and eggs. Blend in sourdough starter. Add sifted ingredients slowly to creamed mixture, beating until smooth. Stir in water and vanilla, and mix well. Pour batter into greased and floured 9 x 13 inch pan.
  3. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done.
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Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2003

My husband absolutely loves this cake! We took one of the reviewers suggestions on keeping it in the fridge and that makes it even better. Thanks!

Most Helpful Critical Review
Nov 02, 2008

This didn't work out for me at all, and I really followed the recipe. I don't know why it turned out so dry. I doubt I'll make this again.

Jul 01, 2008

I loved the recipe with a few alterations. instead of one cup of water i added a cup of buttermilk, to enhance the sourdough flavor and make it richer. adding half unsweetened chocolate and half chocolate instant jello powder made it stick together better and made it a little sweeter, both good things. all in all, a big hit

Feb 14, 2005

I made some changes to try to avoid a dry cake. I used a whole cup of shortening (trans fat-free) and added a half cup of half and half. There is surprisingly little liquid in the original recipe, which is probably why people found it dry. My changes did make it moist, but this cake has a very fine crumb which makes it fall apart easily. I think next time I will add some instant chocolate pudding to deepend the chocolate flavor and see if it helps the crumbs hold together. The flavor was great and I frosted it with chocolate cream cheese frosting for Valentines Day. I will use this recipe again, but continue to tweek it until I get exactly what I want. A great start though, thanks Sally!

Oct 06, 2008

People complained of a dry cake and not enough chocolate flavor, so to remedy that I substitued canola oil for the shortening, used approximately a whole cup of baking cocoa, added a package of chocolate pudding, added 1-2 T (or more, not sure how much I put in) of instant coffee granuales to enhance the chocolate flavor. Cake was EXCELLENT. Was very moist and good chocolately flavor.

May 29, 2008

I didn't even know you could make cake with a sourdough starter until this recipe! This turned out good. I did follow others advice and added a small package of chocolate pudding. This was plenty chocolaty for us and did not see dry. I topped it with cream cheese frosting and that made it almost perfect! I will make this again. Thanks for sharing!

Sep 30, 2008

This is such good cake,the only thing it needed was 1/2 cup sour cream to make it moist and I also keep it in the fridge.

Feb 24, 2008

I worried about the other reviewers' comments about being dry, so I did the following: *I used 1 FULL cup shortening (I used butter flavored Crisco) *I added about 1/4+cup more water than called for I cooked it in a bundt pan and topped with cream cheese! I would send a photo, but it has already been polished off by my children. Can't even tell that it is made with sourdough! I will make this one again. Especially pretty as a gift or for a luncheon...


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  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 211 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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