Long-Fermented Sourdough Chocolate Cake (with whipped mascarpone frosting)

If you’ve ever wondered whether sourdough belongs in dessert — this cake is your answer.

Rich, deeply chocolatey, and unbelievably tender, this long-fermented sourdough chocolate cake transforms simple ingredients into something truly special. The extended fermentation develops flavor, balances sweetness, and creates a cake that feels both indulgent and intentional.

Finished with a light, cocoa-kissed whipped mascarpone, this is the kind of cake you bake for celebrations, slow weekends, and moments worth lingering over.

Why Bake Chocolate Cake with Sourdough?

Sourdough isn’t just for bread. When used thoughtfully in desserts, it adds complexity without overpowering sweetness — especially in rich chocolate recipes.

In this cake, sourdough:

• Enhances depth of flavor
• Softens and balances sweetness
• Improves texture and moisture
• Makes the cake easier to digest for some
• Creates a bakery-style result at home

The result isn’t tangy — it’s nuanced, rich, and incredibly smooth.

The Whipped Mascarpone Finish

Instead of a heavy buttercream, this cake is finished with a whipped mascarpone frosting that’s light, airy, and just sweet enough.

Mascarpone adds:

• Creaminess without heaviness
• A subtle tang that complements chocolate
• A soft, cloud-like texture

Paired with cocoa, it balances the richness of the cake beautifully.

Long-Fermented Sourdough Chocolate Cake

Prep Time: 25 minutes minutes

Servings: 1 Cake

This long-fermented sourdough chocolate cake is rich, tender, and deeply chocolatey, finished with a light whipped mascarpone frosting.

5 from 6 votes

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Ingredients

CAKE

• 320 g Flour
• 120 g Olive Oil
• 120 g Active Starter
• 25 g + 50g Cocoa Powder
• 240 g Hot Coffee
• 3 Eggs
• 300 g Sugar
• 250 g Buttermilk or milk
• 80 g Greek Yogurt
• 2 tsp Baking Soda
• 10 g Vanilla

WHIPPED MASCARPONE

• 8 oz. Mascarpone Cream
• 454 g Heavy Cream
• 120 g Powdered Sugar
• 50 g Cocoa Powder

Instructions

DAY ONE

1. Mix your flour, olive oil, active starter, 25g of cocoa powder, and warm coffee thoroughly. Leave at room temperature for 12-24 hours to fully ferment.

DAY TWO

1. Preheat the oven to 350°F. Then, add the eggs and sugar to the bowl of a stand mixer. Using the whisk attachment, beat the mixture until light and fluffy.
2. Add the buttermilk, Greek yogurt, remaining cocoa powder (50g), vanilla, and baking soda. Whisk until combined.
3. Lastly, add your fermented flour mixture. Whisk until combined, starting at a low speed to avoid splashing. The batter should become smooth.
4. Divide the batter into your greased cake pans (Recommended: (2) 9” round cake pans). Bake for 25-30 minutes, until the centers are fully set.
5. While your cakes cool, prepare the whipped mascarpone. Add your mascarpone and heavy cream to a stand mixer with the whisk attachment. While whisking, slowly add the powdered sugar and cocoa powder, whisking until stiff peaks form.
6. Assemble your cake once it is fully cooled, and ENJOY!

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