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overhead view of chocolate ganache drizzled squares of Triple Chocolate Sourdough Snack Cake resting on a crinkly sheet of parchment paper layered on top of black metal cooling racks a chocolate covered metal fork and a glass measuring cup filled with chocolate rest in the upper left corner

Triple Chocolate Sourdough Snack Cake


  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 1x
  • Diet: Vegetarian

Description

Triple Chocolate Sourdough Snack Cake! Fudgy, decadent, melt-in-yo’-mouth yumminess that’s suitable for breakfast, coffee break time, or served with a GIANT scoop of vanilla ice cream for dessert!


Scale

Ingredients

For the Cake:

1 large egg + 1 large egg yolk, at room temperature

1 cup sifted powdered sugar

1/4 cup vegetable oil

1/2 cup mature sourdough starter, 100% hydration

1/3 cup sifted Dutch-process cocoa powder

6 TBSP all-purpose flour

1/8 tsp baking soda

1/4 tsp fine sea salt

1/2 tsp vanilla extract

1/3 cup semi-sweet chocolate chips

For the Chocolate Drizzle:

1/4 cup heavy cream

1/31/2 cup semi-sweet chocolate chips {use the high ratio of chocolate if you prefer a thick ganache that borders being frosting}.


Instructions

Preheat oven to 350°.

Line an 8″x4″x2″  metal loaf pan with parchment paper. Spritz with cooking spray. Set aside.

For the Cake:

Using a hand-held mixer or a stand mixer, beat the egg and egg yolk on medium speed for one minute.  Add the powdered sugar, oil, vanilla extract, and starter.  Mix on medium speed for 1-2 minutes.

Sift together the flour, cocoa powder, baking soda, and salt.

Add the dry ingredients to the mixing bowl and mix on low speed until the batter is mostly smooth. Using a rubber spatula, fold the chocolate chips into the mixture. 

Pour batter into the prepared pan—Bake on the middle rack of the oven for 20-25 minutes. The cake is done when a toothpick inserted into the center has a bit of gooey batter clinging to it. It’s better to underbake rather than overbake this cake.  It will continue to bake a bit when it’s cooling. Transfer the cake to a metal cooling rack.  Cool in the pan for at least one hour before removing cake.

For the Chocolate Drizzle:

Heat the cream in the microwave in a glass measuring cup 45 seconds-1 minute.  When it boils remove from the microwave. Add the chocolate chips and whisk until smooth.  Drizzle in a decorative pattern over the cake or dump it all on and smooth to cover. Cut into squares and enjoy!


Notes

The eggs need to be at room temperature for this recipe. Place the eggs in a bowl and cover with hot {not boiling} water. Set aside while you gather and measure the rest of the ingredients.

Sift the powdered sugar, then measure. Same for the cocoa. 

I know there’s a lot of sifting involved, don’t skip this step!  It really enhances the tender texture of the cake!

Nobody will be mad if you serve this with a giant scoop of vanilla ice cream!

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: Triple Chocolate Sourdough Snack Cake, Triple Chocolate Snack Cake, Chocolate Snack Cake, Snack Cake, Chocolate, Chocolate Desserts, Chocolate Cake, Sourdough, Sourdough Cake, Sourdough Baking, Quick Chocolate Cake,