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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: Serves 8 1x
  • Diet: Vegetarian


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!



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}.


  • 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!


  • 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,