Moist Sourdough Cocoa Cake (No Dark Chocolate Needed)

Experience the ultimate chocolate cake: incredibly moist, rich, and balanced, with a subtle tang from sourdough and the luxurious flavor of real cocoa butter. This recipe is designed for both picky eaters and chocolate connoisseurs—no dark chocolate required. It’s a modern, elegant dessert that’s easy to make and impossible to resist.

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Recipe

Servings: 10 slices

Calories per Serving: 320

Total Time: 1 hour 30 minutes (including rest and bake)

Moist Sourdough Cocoa Cake (No Dark Chocolate Needed)

Ingredients:

• 90g cocoa butter, finely chopped

• 70g high-quality Dutch-process cocoa powder

• 3 large eggs, room temperature

• 120g powdered sugar, sifted

• 60g almond flour

• 1/2 tsp baking powder

• 1/4 tsp fine sea salt

• 100g sourdough starter (fed or mild discard)

• 1 vanilla bean, seeds scraped (or 2 tsp pure vanilla extract)

• Optional: 1 tbsp hot espresso or strong brewed coffee

Instructions:

1. Melt and Infuse: Gently melt the cocoa butter over low heat. Add the vanilla bean seeds and pod (or vanilla extract) to infuse for 5–10 minutes. Remove the pod and let the mixture cool slightly.

2. Make Cocoa Paste: In a bowl, whisk the cocoa powder with espresso or 1 tbsp hot water until smooth. Stir in the melted cocoa butter to create a thick, glossy paste.

3. Whip Eggs: In a large bowl, beat the eggs on high speed until thick, pale, and airy—about 3–4 minutes.

4. Combine: Stir a spoonful of the whipped eggs into the cocoa paste to loosen it, then gently fold the cocoa mixture into the remaining eggs using a spatula.

5. Add Dry Ingredients: In a separate bowl, whisk together powdered sugar, almond flour, baking powder, and salt. Gently fold these dry ingredients into the chocolate-egg mixture.

6. Fold in Sourdough Starter: Add the sourdough starter last, folding gently until fully incorporated and the batter is smooth but still airy.

7. Rest the Batter: Let the mixture rest at room temperature for 30 minutes. This hydrates the batter and allows the sourdough to start developing structure.

8. Prepare the Pan: Grease an 8-inch round glass baking dish (Pyrex recommended) and line the bottom with parchment paper if possible.

9. Bake: Preheat your oven to 300°F (150°C) for glass. Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, until the center is just set and a toothpick comes out with moist crumbs.

10. Cool and Serve: Let the cake cool completely in the pan before slicing for the best texture and structure.

Nutrition Facts (per slice, based on 10 servings)

• Calories: 320

• Fat: 21g

• Saturated Fat: 9g

• Carbohydrates: 26g

• Sugar: 16g

• Fiber: 4g

• Protein: 6g

• Sodium: 105mg

Storage Instructions

Allow the cake to cool completely before covering. Store at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap the cake (whole or sliced) tightly in parchment and foil; freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Ingredients

Melt and Infuse

Melt and Infuse

Make Cocoa Paste

Whip Eggs

Whip Eggs

Combine

Combine

Add Dry Ingredients

Fold in Sourdough Starter

Fold in Sourdough Starter

Rest the Batter

Prepare the Pan

Bake

Cool Down

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Prompt

Here's how I prompted to create the Moist Sourdough Cocoa Cake (No Dark Chocolate Needed) recipe:

I decided I want a sourdough cake:

Sourdough cake that's actually good and not too tangy?

ChatGPT provided a recipe, of course:

Absolutely — you can make a sourdough cake that’s moist, flavorful, and not overly tangy. The key is to use discard or fed starter that's not overly fermented, balance the acidity with sweet and rich ingredients, and avoid long fermentation. Here's a great one to try:

🍰 Sourdough Vanilla Snack Cake (Not Too Tangy!)

Yield: 9 servingsCalories: ~280 per pieceTotal Time: 50 minutes

Ingredients

• 1 cup (240g) sourdough discard (unfed, no more than 2 days old, refrigerated is fine)

• 1/2 cup (113g) unsalted butter, softened

• 3/4 cup (150g) granulated sugar

• 2 large eggs

• 1/2 cup (120ml) whole milk

• 1 1/4 cups (150g) all-purpose flour

• 1 tsp vanilla extract

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8x8-inch baking pan.

2. In a mixing bowl, cream the butter and sugar until light and fluffy (2–3 minutes).

3. Beat in the eggs one at a time, then mix in the vanilla extract.

4. Stir in the sourdough discard and milk until smooth. (Don’t worry if it looks a little curdled at first.)

5. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

6. Add dry ingredients to wet in batches, mixing just until combined. Don’t overmix.

7. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.

8. Cool completely before frosting or dusting with powdered sugar.

Optional Toppings

• Cinnamon sugar for a coffee cake vibe

• Cream cheese frosting for tang-on-tang lovers

• Fresh berries and whipped cream for something lighter

Why This Works

• The starter adds structure and lightness, but you’re not fermenting long enough to get a strong tang.

• Butter and sugar balance the acidity naturally.

• Baking soda neutralizes excess acid from the starter.

Storage

Store in an airtight container at room temp for up to 2 days or in the fridge for 4–5 days. Freezes well too.

Want a chocolate or fruit version next?

However, I wanted something my picky eaters were actually likely to try, so I had to make it chocolate:

Let's make a chocolate sourdough cake that is super moist for picky eaters

ChatGPT provided:

Perfect — let’s build a super moist chocolate sourdough cake that’s rich, not too sweet, and absolutely not tangy. Great for picky eaters, this version masks any sour notes with cocoa, sugar, and milk. No weird textures, no off flavors — just fluffy chocolate cake with a secret sourdough twist.

🍫 Moist Chocolate Sourdough Snack Cake (Picky Eater Approved)

Yield: 9–12 servingsCalories: ~310 per serving (based on 9)Total Time: 55 minutes

Ingredients

• 1 cup (240g) sourdough discard (unfed, mild, up to 2 days old)

• 1/2 cup (113g) unsalted butter, softened

• 3/4 cup (150g) light brown sugar, packed

• 1/4 cup (50g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 3/4 cup (180ml) whole milk

• 1/2 cup (120ml) hot water or hot coffee (enhances cocoa flavor)

• 3/4 cup (63g) unsweetened cocoa powder

• 1 cup (120g) all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8x8-inch pan or a 9-inch round cake pan.

2. In a small bowl, whisk the cocoa powder and hot water/coffee until smooth. Set aside to cool slightly.

3. In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy (2–3 minutes).

4. Beat in the eggs one at a time, then stir in vanilla.

5. Mix in the sourdough discard, milk, and cooled cocoa mixture until smooth.

6. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

7. Gently stir dry ingredients into the wet mixture. Mix until just combined — don’t overmix.

8. Pour into the prepared pan and bake for 32–38 minutes, or until a toothpick comes out with a few moist crumbs.

9. Cool completely in the pan before cutting or frosting.

Optional Frosting (Kid-Approved)

Quick Chocolate Frosting

• 1/4 cup (57g) butter, melted

• 1/3 cup (28g) cocoa powder

• 1 1/2 cups (180g) powdered sugar

• 3–4 tbsp milk

• 1/2 tsp vanilla

Whisk everything together until smooth and spreadable.

Why It Works for Picky Eaters

• No tangy flavor — cocoa and sugar completely mask the sourness

• Soft, moist crumb thanks to discard and brown sugar

• Hot water blooms the cocoa for rich flavor without adding more fat

• Mild vanilla + buttery base keeps it balanced

Storage Instructions

Store at room temperature in an airtight container for 2 days, or refrigerate up to 5. Freezes well for up to 2 months (unfrosted or frosted).

Want a layered birthday cake version or muffins next?

I then decided I want it to be super delicious, so I asked for elevation:

Elevate it. I want European Michelin chef level cake.  Sourdough. Thank you.

It gave me a super appealing recipe:

Got it. Let’s take this to Michelin-star-worthy territory — deeply chocolatey, elegantly moist, and with sourdough used not as a leftover trick but as a sophisticated fermentation element to develop complexity and structure.

Think of this as a French-style gâteau au chocolat, reimagined with sourdough for depth, refined with fine ingredients, and worthy of plating with crème fraîche or a raspberry coulis.

🍫 Sourdough Gâteau au Chocolat Noir

A luxurious, French-style chocolate cake, made ethereal with sourdough fermentation.

Yield: 10 slicesCalories: ~330 per sliceTotal Time: 90 minutes (includes resting)

🥐 Ingredients

For the cake:

• 120g sourdough starter (fed or mild discard, ideally 100% hydration)

• 200g dark chocolate (66–72% couverture), chopped

• 150g unsalted cultured butter (European-style)

• 130g fine cane sugar (or caster sugar)

• 3 large eggs, room temperature

• 50g almond flour (adds richness and crumb)

• 40g all-purpose flour (sifted)

• 20g Dutch-process cocoa powder

• 1/2 tsp fine sea salt

• 1 tsp vanilla paste (or extract)

• Optional: 1 tbsp espresso or strong coffee (enhances chocolate)

Optional Glaze:

• 80g dark chocolate

• 60ml heavy cream

• Pinch of flaky salt or ground pink peppercorn

🧑‍🍳 Instructions

1. Melt chocolate + butter: In a heatproof bowl over barely simmering water (bain-marie), melt chocolate and butter together. Stir until glossy and smooth. Set aside to cool slightly.

2. In a separate bowl, whisk eggs and sugar until lightened in color and airy (ribbon stage), about 3–4 minutes with a hand mixer.

3. Add vanilla, salt, and optional espresso to the chocolate mixture, then slowly fold it into the egg-sugar base. Do this gently to maintain the volume.

4. Stir in the sourdough starter just until fully incorporated.

5. In a separate bowl, sift together the all-purpose flour, cocoa powder, and almond flour. Gently fold into the wet batter using a spatula.

6. Cover and let the batter rest at room temperature for 30 minutes. This relaxes the gluten and gives the sourdough time to subtly enhance the structure.

7. Preheat oven to 325°F (165°C). Butter and flour a 20cm (8-inch) round cake pan, or line with parchment.

8. Pour in the batter, smooth the top, and bake for 28–32 minutes, or until the edges are set and the center still has a slight jiggle. Do not overbake. It will finish setting as it cools.

9. Cool in pan 10 minutes, then turn out onto a wire rack.

🍫 Optional Ganache Glaze (for elevated presentation)

1. Warm cream to just below boiling, pour over chopped chocolate, and let sit 1 minute.

2. Stir until silky smooth. Pour over cooled cake and let drip down sides.

3. Finish with a whisper of flaky sea salt or crushed pink peppercorn.

🎨 Serving Suggestions

• Serve thin wedges with a quenelle of crème fraîche, a spoon of cherry or raspberry compote, or a drizzle of aged balsamic.

• Garnish with cacao nibs, toasted hazelnuts, or edible flowers.

• Pairs well with espresso, dry red wine, or a glass of kirsch or Calvados.

🍽️ Storage

Store at room temperature for up to 2 days under a dome or airtight container. Best flavor on day 2. Can be refrigerated (airtight) for up to 5 days. Serve slightly warmed or at room temperature.

👨‍🔬 Why It’s Michelin-Level

• Sourdough adds fermentation-driven depth without tang — a subtle backbone of umami and structure

• Couverture chocolate + cultured butter elevate the fat profile and mouthfeel

• Almond flour adds elegance and keeps the crumb tender and moist

• Eggs whipped to ribbon stage create air without leavening agents, for a mousse-meets-brownie texture

Want this as part of a composed plated dessert (with sauces, textures, and a sugar tuile)? I can build that too.

I had to make some adjustments based on my pantry staples so I asked ChatGPT:

Ok I don't have dark chocolate but I have high end cocoa powder and high end cocoa butter. Can you adjust ingredients and add powdered sugar if needed, for same level of deliciousness? Also I have vanilla beans and vanilla extract, if that makes a difference

It made some adjustments:

Yes — we can absolutely pivot. If you're using premium cocoa powder and cocoa butter instead of chocolate, we can replicate the richness and smooth texture without compromising on depth or elegance. We’ll create an emulsified chocolate base using these two, sweetened thoughtfully with powdered sugar for a silky crumb.

And yes, vanilla bean will elevate this to something Michelin-worthy in both aroma and presentation — we’ll infuse it into the fat so it blooms fully.

🍫 Flourless-Style Cocoa Sourdough Cake with Cocoa Butter & Vanilla Bean

Deeply aromatic, velvety-textured, and perfectly balanced with a sourdough lift.

Yield: 8–10 slicesCalories: ~320 per sliceTotal Time: 90 minutes (includes resting)

🥐 Ingredients

• 100g sourdough starter (fed or mild discard, 100% hydration)

• 90g cocoa butter, finely chopped or grated

• 70g high-end cocoa powder (Dutch-process preferred)

• 120g powdered sugar, sifted (adjust to taste)

• 3 large eggs, room temperature

• 60g almond flour (or hazelnut flour)

• 1/4 tsp fine sea salt

• 1/2 tsp baking powder (optional, for lift; omit for denser, truffle-like texture)

• 1 vanilla bean, split and seeds scraped (or 2 tsp extract if needed)

• Optional: 1 tbsp espresso or strong coffee

🧑‍🍳 Instructions

1. Infuse the cocoa butter:In a small saucepan, melt cocoa butter gently over low heat. Add the scraped vanilla seeds and pod, and steep for 5–10 minutes on the lowest heat. Remove pod and let cool slightly.

2. Bloom the cocoa:In a bowl, whisk cocoa powder and hot coffee or 2 tbsp hot water until smooth. Stir in the vanilla cocoa butter and powdered sugar. Mix until glossy and uniform.

3. Whip the eggs:In a clean bowl, beat eggs on high speed until thick and pale (3–4 minutes). You want volume — this replaces traditional leavening.

4. Temper and combine:Slowly drizzle the chocolate-butter mixture into the eggs while whisking gently. Then fold in the sourdough starter.

5. Fold in dry:Combine almond flour, salt, and baking powder (if using), then gently fold into the wet mix. Let batter rest 30 minutes at room temperature.

6. Bake:Preheat oven to 325°F (165°C). Grease and line a deep 8-inch cake pan. Pour in batter and smooth the top.

   Bake for 28–32 minutes, until edges are set and center barely jiggles. Don’t overbake — it should finish setting as it cools.

7. Cool + release:Let cool 10–15 min in the pan, then transfer to a rack. Chill if you want a denser texture, or serve warm for a mousse-like bite.

🍽️ Serving Suggestions

• Dust with cocoa powder and flaky salt, or drizzle with a quick ganache if desired.

• Serve with a spoon of vanilla crème fraîche, a dot of raspberry coulis, or fresh poached pear slices.

• Plate with a shard of caramelized tuile or hazelnut praline crumbs for crunch.

🍰 Why It Works

• Cocoa butter replaces chocolate’s fat content with control over flavor and aroma

• Vanilla bean infusion gives a high-end pastry finish

• Sourdough starter adds structure, moisture, and subtle savory contrast

• No flour or minimal flour keeps the crumb melt-in-your-mouth tender — bordering on a mousse cake

🧊 Storage

Room temp under a dome for 1–2 days, or refrigerate up to 5 days. Texture improves on day 2. Freezes well in slices.

Let me know if you want to turn this into a layered dessert with filling and mirror glaze, or need conversions for a loaf pan or cupcakes.

As I was making the cake, I noticed the chocolate butter was coming out as a paste so I asked for help:

The chocolate butter became more of a paste I hope that's okay because I don't have any more butter

ChatGPT reassured me that everything's fine:

Yes — that’s perfectly okay.

Cocoa butter behaves differently than regular butter: it solidifies faster, and when mixed with cocoa powder and powdered sugar, it naturally turns into a paste-like ganache. That paste is exactly what we want — it should be thick, smooth, and glossy. It will emulsify beautifully into the whipped eggs and bake into a rich, mousse-like texture.

As long as it wasn’t overheated (burned or gritty), you’re on the right track.

Let me know how it turns out or if you want plating suggestions once it’s cooled.

I needed some help to figure out how to mix:

So how do I combine it with the eggs?

ChatGPT explained:

Great question — here’s exactly how to combine your cocoa paste (cocoa butter + cocoa powder + powdered sugar mixture) with the whipped eggs without losing the volume or ruining the texture:

🔁 Step-by-Step: Combining Cocoa Paste with Eggs

1. Make sure your cocoa paste is warm—not hot.It should feel just slightly warmer than room temp. If it’s too hot, it will deflate the eggs or cook them. If it’s too cold and thick, gently warm it over a water bath or in 5-second microwave bursts to loosen it.

2. Whip your eggs first.Beat the eggs (and sugar, if not already in the cocoa paste) to a pale, thick ribbon stage — 3–4 minutes on high with a hand mixer. This is your structure.

3. Tempering step (very important):Add just a spoonful or two of the whipped eggs into the cocoa paste and stir it well — this loosens the paste and gets it closer in consistency to the eggs. Don't skip this.

4. Now gently combine:

   • Slowly pour the cocoa paste into the whipped eggs in a thin stream while gently folding with a spatula.

   • Fold in swooping motions, going around the bowl and through the middle to keep as much air as possible.

5. Once fully combined, proceed with folding in the sourdough starter and dry ingredients as described.

What to Avoid

• Don’t pour hot cocoa butter directly into the eggs. Instant deflation.

• Don’t stir vigorously. You’ll knock out all the air.

• Don’t worry if the first few folds look marbled. It will smooth out.

Let me know how it’s looking and I’ll walk you through the next step if you want!

Then, disaster struck- I realized I didn't follow instructions, which might also be why I ended up with paste instead of runny butter:

I sort of messed everything up I forgot to add the sugar so I only added it after I folded the chocolate mixture into the eggs. Basically I added sugar almond flour baking powder and salt together and then folded everything in. The mixture still looks okay and I'm going to let it rest for 30 minutes now

Luckily, according to ChatGPT, that's not necessarily a problem:

You're totally fine — that kind of “mistake” is actually recoverable, and here's why:

✅ What You Did:

• You added the sugar, almond flour, baking powder, and salt all at once after combining the cocoa paste and whipped eggs.

• You folded everything together and are letting it rest now.

🎯 Why This Still Works:

• Powdered sugar dissolves easily, even when added later. Unlike granulated sugar, it won’t mess up the structure much.

• The rest period will help the sugar fully dissolve, the batter relax, and the sourdough starter begin to do its structural magic.

• The almond flour and cocoa butter still give richness and tenderness, so the texture should still be moist and mousse-like.

👀 What to Watch:

• If your batter looks smooth and airy (not runny or broken), you’re in great shape.

• Don’t stir again after resting — just pour into your prepared pan and bake as planned.

💡 Bonus Tip:

If you’re worried about sweetness, you can always dust the top with a bit of powdered sugar, cocoa + sugar, or serve with lightly sweetened cream or fruit compote to balance.

You're still on track for a rich, elegant cake. Let it rest, bake it, and I’m here if you want help adjusting the presentation or serving ideas after it’s out of the oven!

I am trying to avoid non-stick, so I asked if I can use glass:

Can I bake in pyrex 8 inch pan instead?

It did recommend a few adjustments:

Yes, you can bake it in an 8-inch Pyrex (glass) pan, but there are a couple of important adjustments to make sure it bakes evenly and doesn’t overcook:

🔧 Glass Bakeware Tips

1. Lower the oven temperature by 25°F (about 15°C):

   • So instead of 325°F, bake at 300°F (150°C).

   • Glass retains heat longer and can cause overbaking at the edges if not adjusted.

2. Check for doneness early, but bake longer overall:

   • Start checking at 30 minutes, but total bake time may be closer to 35–40 minutes.

   • The center should jiggle slightly when done (like a set custard), and a toothpick should come out with moist crumbs but not raw batter.

3. Let it cool fully in the Pyrex before trying to remove or slice.

   • It needs to firm up as it cools or it may break apart.

🔁 Summary

Bakeware

Temp

Time

Metal (original)

325°F

28–32 min

Pyrex (glass)

300°F

35–40 min (start checking at 30)

So I asked for updates with Pyrex:

Ok so can you update recipe with glass Pyrex and temp?

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