Sourdough Chocolate Cake

I made this sourdough chocolate cake when it was just the two of us stuck at home. It lasted the entire week which was great for our waistlines!

Sourdough Chocolate Cake
Head straight on to the Recipe For ♥ Sourdough Chocolate Cake ♥

When I started blogging in 2009 I posted a recipe every single morning during the week. It was a recipe of what we had for dinner the night before. And for an entire year we did not eat the same meal twice. But eventually I realized that this was not sustainable. I don’t always feel like cooking something new and exciting after a day at work. And I cannot do this while we are away from home either. When I moved to I changed a lot of things. One of them was posting two recipes per week. And the other was scheduling my posts in advance. I now dedicate my weekends to creating recipes. And I do not stress if they don’t work out. As long as I have posts scheduled and recipes ready to go, I feel good.

Today’s inspirational recipe from Lavender and Lime ♥ Sourdough Chocolate Cake ♥ #LavenderAndLime Click To Tweet

There have been times when I am only a few days ahead. And times when I have nothing to post on a Wednesday. That is the day of the week that I share a non recipe post. It can be a restaurant review, or an interview or one of my regular in my kitchen posts. During hard lockdown I spent every day in my kitchen. I tested at least one recipe per day. Some were failures, and others a great success. And by the time the end of June rolled around I had enough recipes to see me through to 2021. But at the same time, I had nothing ready for my midweek ramblings. And so, until we can eat out and travel you will more often than not see recipes three times a week from me. Do you have recipes ready to be shared well in advance?

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5 from 1 vote

Sourdough Chocolate Cake

This needs an active, fed starter
Recipe Category: Baking
Makes enough for: 1 cake
All Rights Reserved: An original recipe from Lavender and Lime


  • 250 g active sourdough starter
  • 150 mls water
  • 35 mls cold espresso (I used a flavoured one)
  • 285 g flour
  • 105 g cocoa powder
  • 7.5 mls bicarbonate of soda
  • 5 mls fine salt
  • 2 eggs, lightly beaten
  • 120 mls date syrup *
  • 120 mls maple syrup
  • 120 mls melted coconut oil


  • Place the starter, water, espresso and flour into a large bowl
  • Mix to combine, cover and leave for 6 hours
  • Preheat the oven to 180° Celsius
  • Place the cocoa powder, bicarbonate of soda and salt into a mixing bowl and whisk to combine
  • Place the eggs, syrup and coconut oil into a jug and whisk to combine
  • Tip the cocoa powder into the eggs and whisk to combine
  • Add this to the starter and stir until completely combined
  • Pour into a lined, 22cm square tin and place into the oven
  • Bake for 55 minutes then remove from the oven
  • Leave to cool in the tin before turning out


* if you don't have date syrup then double up the maple syrup.
Inspiration published on Lavender and Lime August 3:

To a life well lived in 2020!

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