How to Make Potato Flake Sourdough Chocolate Cake

If you’re a fan of rich, moist, and indulgent chocolate desserts, this Potato Flake Sourdough Chocolate Cake is about to become your new favorite recipe. Combining the tangy depth of a potato flake sourdough starter with the bold richness of dark chocolate and cocoa powder, this cake is perfect for special occasions or a treat for yourself.

Below, you’ll find a step-by-step guide on how to create this masterpiece, along with tips and tricks for achieving that incredible flavor every time.

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Tools You’ll Need

To make this Potato Flake Sourdough Chocolate Cake, having the right tools on hand will ensure a smooth baking process. Here’s a list of the essentials:

• Kitchen aid stand mixer: For combining the batter ingredients. (A large bowl and hand mixer will also work)
• Medium Bowl: Ideal for whisking dry ingredients like cocoa powder and all purpose flour
• Measuring Cups and Spoons: Accurate measurements are key for this cake.
• Kitchen Scale (optional): For precise ingredient weights, especially for flour and sugar.
• Plastic Wrap: To cover the batter during the fermentation process.
• Bundt Cake Pan: Provides the classic cake shape and even baking. You can substitute with loaf pans or cake pans (see info below).
• Parchment Paper: A lifesaver for lining loaf or sheet pans.
• Rubber Spatula: Perfect for folding wet and dry ingredients together and scraping down the sides of the bowl.
• Small Glass Bowls: To gently warm the heavy cream for the ganache.
• Box Grater: For grating the dark chocolate. 
• Wire Whisk: To create a smooth and creamy glaze topping.
• Wire Rack: For cooling the cake evenly.
• Toothpicks: To test the cake for doneness.
• Cake Knife or Sharp Knife: For slicing clean, even pieces.

Ingredients You’ll Need

For the Cake:

• Granulated sugar
• Large eggs, at room temperature
• Coconut oil
• Vanilla extract
• Plain yogurt or sour cream, at room temperature
• All purpose flour, sifted
• Dark unsweetened cocoa powder, sifted
• Baking powder
• Baking soda
• Salt
• Potato flake sourdough starter
• Decaf espresso (or strong brewed coffee)
• Whole milk

For the Ganache:

• Dark chocolate bar, grated
• Heavy whipping cream
• Powdered sugar

Prepping Your Ingredients

Start by gathering all your ingredients. Ensure the large eggs, yogurt, and potato flake sourdough starter are at room temperature. This is crucial for achieving the perfect batter consistency and preventing the coconut oil from hardening.

Making the Batter

In a large mixing bowl, beat the large eggs and sugar for approximately 2 minutes until well combined and light and fluffy. 

Next add the coconut oil, vanilla extract, potato flake sourdough starter and yogurt. Beat on medium speed until well incorporated. Scrape down the sides of the bowl as needed.

In a separate bowl, sift and combine the cocoa powder and flour together. 

Gradually add half the flour and cocoa mixture and half of the wet ingredients (milk and coffee) and mix just until the flour starts to incorporate. Repeat with the remaining ingredients, and beat until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top ensuring no pockets of unmixed ingredients remain.

Fermentation Process

Cover the batter with plastic wrap and allow it to rest in a warm place at room temperature for about 12 hours. After fermentation you will see small bubbles in the batter. This fermentation process develops the unique flavor that makes potato flake sourdough-based recipes so special. The wild yeast in the potato flake sourdough starter enhances the cake’s structure and texture as well as adds depth to its chocolate flavor.

Tip: If you’re short on time, you can skip the fermentation and bake the batter immediately after adding salt, baking soda and baking powder, but the flavor won’t have the same complexity.

Baking the Cake

After fermentation, possibly the next day, preheat your oven to 350°F (175°C).

Prepare a bundt cake pan by generously greasing it with softened unsalted butter and dusting it with a mixture of flour and cocoa powder. This step ensures your cake doesn’t stick.

Stir in the rest of the dry ingredients:  salt, baking soda, and baking powder to the fermented batter. Pour the batter into the prepared pan and bake for 30 minutes. Keep an eye on the cake during the last few minutes—it’s ready when a toothpick inserted into the center comes out clean.

Remove from the oven and place on a cooling rack.

After 10 minutes, run a knife around the outside edge of your cake and in the center to release it from the sides of the pan. 

Turn it out onto a wire rack. Allow to cool completely.

Preparing the Thick Chocolate Glaze

Grate your dark chocolate into a small/medium bowl. 

In a separate glass container heat the heavy whipping cream in the microwave until warm but not boiling. Pour over the grated chocolate stir until it’s completely smooth. 

Once smooth add in the ½ cup of powdered sugar. Stir until thickened and smooth.

Pour/drizzle glaze over the cooled cake before serving. 

Substitutions and Variations

• You could use  whole wheat flour instead of purpose flour for a slightly different flavor. However, I wouldn’t recommend using bread flour as it till result in a more dense texture.
• Replace the yogurt with sour cream for a richer cake.
• Add chocolate chips to the batter for bursts of melted chocolate in every bite.
• Instant coffee can be used instead of espresso. If you don’t drink coffee, you can use hot water. For deeper and darker flavor, though, use coffee. You don’t taste coffee at all, but it does make a different in the chocolate flavor. 

Recommendations:

1. Fermentation Process: Letting the batter ferment for 12 hours enhances the cake’s texture and flavor while reducing phytic acid, which can make baked goods easier to digest.
2. Extra Cost: Investing in high-quality dark chocolate and cocoa powder adds richness to the cake without significant extra cost.
3. Parchment Paper: For loaf or sheet cakes, line the pans with parchment paper to prevent sticking.

Different Size Pans

If you don’t have a bundt pan, there are many different options for pan alternatives. 

This recipe will also work for a 9″ x 13″ pan, two 9″ round cake pans, or two 8″ round cake pans. 

• 9”x13” – 26-31 min
• 2-9” round – 24-29 min
• 2-8” round – 24-28 min

You could also use loaf pans if you don’t have any cake pans. You would need to use 3 loaf pans and adjust the baking time. 

Storage Instructions

Store your cake in an airtight container at room temperature for up to four days. To freeze, double-wrap the cake in plastic wrap and aluminum foil. Cakes can be frozen for up to two months.

Why potato flake sourdough?

Using a potato flake starter adds moisture and tenderness to the cake. This makes the cake uniquely soft and fudgey compared to standard chocolate cake recipes.

If this is your first time here, you might be curious about this potato flake sourdough starter. Is that really even sourdough? Yes, yes it is. While it is different from traditional water and flour sourdough, it does naturally rise your bread through fermenting the grains. It creates a delicious flavor that is less sour than when using a traditional sourdough starter. 

Using sourdough of any kind helps make the grains more digestible and easier for your body to absorb the nutrients in the grains. I noticed a huge difference from eating sourdough vs. yeasted breads. Mainly because I am not bloated and don’t feel so full after each meal. 

Already have a traditional sourdough starter and want to give this potato flake starter a go? Check out how you can convert some of your traditional starter to a potato flake starter!

Don’t have a starter at all? This is the easiest starter to get going. I will walk you through step by step on how to make your own potato flake starter from scratch. It’s so easy and to get it started all you need is commercial yeast (this is just to getting it going), sugar, dehydrated potato flakes, and water! The yeast will help the starter initially but eventually the good bacteria will take over and your wild yeast will begin to thrive. 

Perfect for Any Occasion

This sourdough chocolate cake recipe is ideal for birthdays, holidays, or any time you’re craving a decadent treat. The chocolate flavor is bold and satisfying, while the potato flake sourdough starter adds a unique flavor and moisture to the cake.

More Potato Flake Sourdough Recipes to Try

• Sourdough Chocolate Chip Cookies: A chewy, tangy twist on a classic.
• Potato Flake Sourdough Loaf Bread: Perfect for sandwiches or toast.
• Cinnamon Rolls: A perfect breakfast for special occasions.

Whether you’re baking this cake for the first time or adding it to your list of go-to potato flake sourdough recipes, it’s sure to impress. The combination of cocoa powder, wild yeast, and the fermentation process creates a truly unforgettable dessert.

Enjoy this delightful chocolate sourdough cake, and don’t forget to share your creations!

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Potato Flake Sourdough Chocolate Cake

If you’re a fan of rich, moist, and indulgent chocolate desserts, this Potato Flake Sourdough Chocolate Cake is about to become your new favorite recipe.

Print Recipe Pin Recipe

Ingredients

  

For the cake

• 1 ½ cups Granulated sugar 285g
• 3 Large eggs at room temperature
• ½ cup Coconut oil 118 ml
• 1 tablespoon Pure vanilla extract 14.8ml
• ¾ cup plain yogurt, at room temperature 177 ml
• 2 cups All-purpose flour, sifted 280 g
• ½ cup Dark unsweetened cocoa powder, sifted 55g
• 2 teaspoons Baking powder 7.5 g
• ½ teaspoon Baking soda
• 1 teaspoon Salt 5 g
• ½ cup potato flake starter
• ½ cup decaf espresso or strong brewed coffee
• ¼ cup Whole Milk
• For the Thick Chocolate Glaze
• 3 ounces Dark chocolate bar grated
• 1/2 cup Heavy whipping cream
• ½ cup powdered sugar

Instructions

 

For the cake:

• In a large mixing bowl, beat the eggs and sugar for approximately 2 minutes until well combined. Next add the coconut oil, vanilla extract, potato flake starter and yogurt. Beat on medium speed until well incorporated. Scrape down the bowl as needed.
• In a separate bowl, combine and sift the cocoa powder and flour together. Add half the flour and cocoa mixture and half of the liquid ingredients (milk and coffee) and mix just until the flour starts to incorporate. Repeat with the remaining ingredients, and beat until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
• Cover and let it ferment for about 12 hours.
• After fermentation preheat the oven to 350°F. Generously grease and flour your bundt pan using a combination of flour and cocoa powder to prevent the top from looking white.
• To your fermented batter add in the salt and the baking powder and stir thoroughly.
• Pour the batter in the prepared bundt pan and bake at 350°F for 30 minutes, keeping a careful eye on the baking during the last few minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
• Remove from the oven and place on a cooling rack, and after 10 minutes, run a knife around the outside edge of your cake and in the center to release it from the sides of the pan. Turn it out onto a plate or cooling rack. Allow to cool completely.

Thick Chocolate Glaze

• Grate your chocolate into a medium bowl.
• In a separate glass container heat the heavy cream in the microwave until warm but not boiling. Pour over the grated chocolate stir until it’s completely smooth.
• Once smooth add in the ½ cup of powdered sugar. Stir until thickened and smooth.
• Pour/ drizzle glaze over the cooled bundt cake before serving.