Sourdough Snack Cakes Made With Fresh Milled Flour

These little Chocolate Sourdough Snack Cakes are made with Fresh Milled Flour, and are so decadently delicious. This recipe is a combination of a silky sweet cream sandwiched between two spongy soft chocolate cake, then dipped in chocolate ganache. So, if you are looking for a dessert idea to impress at a fancy dinner party, or even for packing lunches for your children at school, this is the recipe for you!

Components To Make These Fresh Milled Flour Sourdough Chocolate Snack Cakes

This fresh milled flour sourdough chocolate snack cake recipe is comprised of three different components. The first is a super spongy soft chocolate cake that is so delicate you will be so surprised to know that is sourdough at all! The second component is the silky smooth sourdough frosting. Yes, you read the correctly, we are using sourdough starter in this frosting, and it is so ridiculously delicious! Lastly, this little gem is sandwiched together, and frozen to make it easier to dip each individual snack cake into a beautifully smooth chocolate ganache made with milk, not heavy cream!

This all seems crazy, right? But, I promise it isn’t! I haven’t gone nuts on you! I just have to share this recipe! So, let me walk you through each component individually, then in the recipe I will show you what order each part needs to be made to get this on your table today! Yep, that’s right, no overnight ferment required, because the fresh milled flour components are all made with sourdough starter! So, no need to mill extra flour for this recipe, wow! (You will need to mill some more flour to feed your starter for tomorrow delicious baking adventures, however.)

Preparing To Make These Fresh Milled Flour Sourdough Chocolate Snack Cakes

To prepare to make these fresh milled flour sourdough chocolate snack cakes, you will need to do a few things. First, make sure that you feed your sourdough starter the night before, so that you will have enough sourdough starter for this recipe. Because this recipe does use a lot of sourdough starter, make sure you have at least 360g available. This amount will allow enough sourdough starter for the cake portion, the frosting portion, and 50g leftover to feed for tomorrow.

Also, you want to make sure to grab 1 cup (226g or 2 sticks) of salted butter and put it on the counter to soften. Make sure you have a 9×13 pan oiled and lined with parchment paper, and there is room in your freezer for that size pan. So, without further ado, let’s get into talking about the components that make up this heavenly dessert.

Sourdough Chocolate Cake Made With Fresh Milled Flour

This sourdough chocolate cake component is made with fresh milled flour and comes together fairly quickly. The hardest part is to separate the eggs, but not to worry, because we will be using both parts of each egg. Then, once the baking sheet is lined with parchment paper, you can bake it! But, it only bakes for about 8 minutes, this is such a quick cake. Then, it will need to cool before cutting and layering it.

How To Make Sourdough Frosting

Did you know that you could make a frosting or Icing with sourdough starter? What a fun recipe, and it turned out amazing! You start by cooking the sugar, milk, and starter to thicken, and then let it cool. Once cooled, it is beaten with softened butter into a silky smooth boiled icing buttercream, but it is made with your beautiful sourdough starter! Cool, right?

Now your snack cakes are ready to cut and assemble. Once assembled, they will need to go into the freezer for about 2 hours, because we need these babies to be frozen for the next step of dipping them into the chocolate ganache.

Chocolate Ganache Made With Milk, Not Heavy Cream

I struggle to find a nice heavy cream at the grocery store without additives in it, so I have tried to adapt many recipes without it whenever I can. I really love to us the A2 milk, it has worked wonders for me and my lactose sensitive family members. So, this chocolate ganache may not be the traditional way to do it, but it works! Feel free to use a larger amount of heavy cream if you prefer.

How To Make Your Own Sourdough Starter With Fresh Milled Flour

If you are wanting to make this sourdough chocolate snack cake recipe, but don’t know where to start on making a sourdough starter, never fear! Because I have some resources for you! HERE is my tutorial video where I show you how to make your very own sourdough starter with freshly milled flour. I also make one right along side of you and talk about some of the common problems that occur, and how to troubleshoot issues. Also, if you prefer the written instructions, I have a post HERE for that.

Ingredients To Make Sourdough Chocolate Snack Cakes With Fresh Milled Flour

Sourdough Chocolate Cake

• 4 eggs (divided, but you will use both individually)
• 2/3 cup Sugar 130g
• 1 cup sourdough starter 227g
• 1 tsp baking soda
• 3 TBSP cocoa powder 18g
• *optional 1/4 tsp cream of tartar (to help the egg white whip up.)

Sourdough Frosting

• 2/3 cup whole milk 178g
• 3/4 cup sugar 150g
• 1/3 cup sourdough starter 75g
• 1 cup softened butter 226g (2 sticks, if using unsalted butter, add 1/4 tsp salt)
• 1 tsp Vanilla

Chocolate Ganache

• 1/2 cup whole milk 100g
• 1 cup semi sweet chocolate chips 175g (6 ounces, try to choose a good quality chocolate chip.)

Instructions To Make Sourdough Chocolate Snack Cakes With Fresh Milled Flour

Prepare

1. Firstly make sure that you have fed your sourdough starter the night before enough so that you can make this recipe and still have enough to feed for tomorrows delicious bakes. Also, make sure to set out the butter to come to room temperature before starting.

Make The First Frosting Component (So it can cool while you make the cake portion.)

1. In a medium saucepan, add sugar, sourdough starter, and whole milk.
2. Turn on heat to medium-low, and bring to a simmer. Whisk the mixture continuously so that it doesn’t scald or burn to the bottom. The mixture will thicken as you cook it. (This may take 3-5 minutes)
3. Once thickened, remove from heat and add vanilla, stir in to combine.
4. Pour this mixture into a heat safe bowl, and cover with plastic wrap. press the plastic wrap down so that it touches the top of the mixture on the entire surface. This will prevent a skin from forming.
5. Let this cool completely to room temperature (1-2 hours.)

Make The Chocolate Cake Portion

1. Line a 9×13 baking sheet with parchment paper, make sure to oil the pan under and on the parchment paper and up the sides, so that the cake doesn’t stick. (I like to cut the parchment paper to the size of the bottom of my pan, and oil up the sides of my pan really well.)
2. Preheat oven to 375*F.
3. Separate egg yolks and whites into 2 different mixing bowls. (You will use both parts separately.)
4. Beat the egg yolks (yellow part) for about 2 minutes on high with a mixer. Slowly add the sugar to the egg yolks.
5. Then, add the sourdough starter in small amounts at a time to the egg yolk and sugar mixture. Make sure to mix well between each addition. Scraping down sides as needed.
6. Next add the cocoa powder and baking soda, and gently mix, but don’t overmix. Set this mixture to the side while you work on the egg whites.
7. In the egg white bowl, sprinkle (*optional) the egg whites with cream of tartar. Beat the egg whites on high until they form stiff peaks.
8. Then, gently fold in 1/3 of the egg whites into the egg yolk batter. Repeat folding in 1/3 of the egg whites into the batter until the egg whites are gone.
9. Pour the batter into the lined & oiled baking sheet.
10. Bake the chocolate sourdough cake for 8 minutes. Just until it doesn’t jiggle when moved. DO NOT overbake! Be very gentle with the cake each step, because it is delicate and a little sticky.
11. Let the cake cool in the pan for 10 minutes, then run knife around the edge of the cake to be sure it won’t stick. Place a cooling rack on top of the cake, and flip it over to release the cake onto the cooling rack. Remove the parchment paper from the cake, and allow to cool at room temperature completely before assembling.

Finish The Frosting

1. After the first portion of the frosting has cooled, and your cake has cooled, then you can finish the sourdough frosting.
2. In a clean bowl in a stand mixer, add softened butter, and the (cooled to room temperature) first component of the frosting. Using a whisk attachment, whisk the mixture until it is light and fluffy. Scrape down sides as needed.
3. Taste to adjust the frosting. To thicken or sweeten, you can add a little powdered sugar. If it is too thick, you can add a bit of whole milk. I didn’t add either to mine, as I thought it as the perfect balance to compliment the cake and chocolate ganache. (You don’t want it too sweet.)

Assembling The Sourdough Snack Cakes

1. Run a sharp knife under warm water, then cut the cake into 24 equal squares. (Make sure to run the knife under the warm water with each cut, rinsing off any cake residue, and keeping the blade warm and wet.)
2. Separate out each cake square, and either pipe or spoon the frosting onto half (12) of the squares of chocolate cake.
3. Then, top each one with the other half of the cake square to make a “sandwich.” Gently press, so that the frosting will fill to the edges of the cake. You can use a butter knife to make sure the frosting is all the way to the edges and even. (It is ok, if they look a bit sloppy here, because they are going to get covered in chocolate ganache anyways!)
4. Place these assembled cakes into the freezer for at least 2 hours. (You can leave them overnight if desired.)
5. Once the snack cakes are frozen, make the chocolate ganache.

Make the Chocolate Ganache

1. Pour chocolate chips into a medium to large bowl (heat safe, and able to fit the size of your snack cakes.)
2. In a separate heat safe bowl, heat whole milk until it barely begins to bubble, but not boiling. (I do this for 20 seconds at a time in the microwave, but you could do it in a sauce pan on the stove stirring constantly.)
3. Pour the hot milk over the chocolate chips, and DO NOT STIR! Let this sit for about 1 minute.
4. Then, after sitting, whisk the chocolate until smooth.
5. Dip each frozen square in the chocolate ganache and let excess drain.
6. Set the cakes on parchment paper to cool until the chocolate starts to harden. This chocolate ganache will not harden into a crisp chocolate, but more like a soft coating. (We found better results not dipping the bottom of each snack cake, so that they didn’t stick when picking up.) You can place these in the fridge to speed things up if you prefer.
7. These are fairly large portions for one square, so I recommend cutting them in half with a sharp knife (run through hot water before & between cutting.)
8. Enjoy the most delicious chocolate desert ever!

To Store These Sourdough Chocolate Snack Cakes Made With Fresh Milled Flour

To store these Sourdough Chocolate Snack Cakes, cover and place in the fridge for 3-5 days. For longer storage, you can freeze them for up to 3 months undipped. Then when you want to enjoy them, just make the chocolate ganache, and finish off dipping them.

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Sourdough Chocolate Snack Cakes With Fresh Milled Flour Printable Recipe

Sourdough Chocolate Snack Cakes With Fresh Milled Flour & Sourdough Icing

These little Chocolate Sourdough Snack Cakes are made with Fresh Milled Flour, and are so decadently delicious. This recipe is a combination of a silky sweet cream sandwiched between two spongy soft chocolate cake, then dipped in chocolate ganache. So, if you are looking for a dessert idea to impress at a fancy dinner party, or even for packing lunches for your children at school, this is the recipe for you!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Cooling Time 4 hours hrs

Total Time 4 hours hrs 50 minutes mins

Course Dessert

Cuisine American

Servings 24 half square sandwiches

Ingredients

  

Sourdough Chocolate Cake

• 4 eggs divided, but you will use both individually
• 2/3 cup Sugar 130g
• 1 cup sourdough starter 227g
• 1 tsp baking soda
• 3 TBSP cocoa powder 18g
• *optional 1/4 tsp cream of tartar to help the egg white whip up.

Sourdough Frosting

• 2/3 cup whole milk 178g
• 3/4 cup sugar 150g
• 1/3 cup sourdough starter 75g
• 1 cup softened butter 226g 2 sticks, if using unsalted butter, add 1/4 tsp salt
• 1 tsp Vanilla

Chocolate Ganache

• 1/2 cup whole milk 100g
• 1 cup semi sweet chocolate chips 175g 6 ounces, try to choose a good quality chocolate chip.

Instructions

 

Prepare

• Firstly make sure that you have fed your sourdough starter the night before enough so that you can make this recipe and still have enough to feed for tomorrows delicious bakes. Also, make sure to set out the butter to come to room temperature before starting.
  

Make The First Frosting Component (So it can cool while you make the cake portion.)

• In a medium saucepan, add sugar, sourdough starter, and whole milk.
• Turn on heat to medium-low, and bring to a simmer. Whisk the mixture continuously so that it doesn’t scald or burn to the bottom. The mixture will thicken as you cook it. (This may take 3-5 minutes)
  
• Once thickened, remove from heat and add vanilla, stir in to combine.
• Pour this mixture into a heat safe bowl, and cover with plastic wrap. press the plastic wrap down so that it touches the top of the mixture on the entire surface. This will prevent a skin from forming.
• Let this cool completely to room temperature (1-2 hours.)

Make The Chocolate Cake Portion

• Line a 9×13 baking sheet with parchment paper, make sure to oil the pan under and on the parchment paper and up the sides, so that the cake doesn’t stick. (I like to cut the parchment paper to the size of the bottom of my pan, and oil up the sides of my pan really well.)
• Preheat oven to 375*F.
• Separate egg yolks and whites into 2 different mixing bowls. (You will use both parts separately.)
  
• Beat the egg yolks (yellow part) for about 2 minutes on high with a mixer. Slowly add the sugar to the egg yolks.
• Then, add the sourdough starter in small amounts at a time to the egg yolk and sugar mixture. Make sure to mix well between each addition. Scraping down sides as needed.
• Next add the cocoa powder and baking soda, and gently mix, but don’t overmix. Set this mixture to the side while you work on the egg whites.
• In the egg white bowl, sprinkle (*optional) the egg whites with cream of tartar. Beat the egg whites on high until they form stiff peaks.
  
• Then, gently fold in 1/3 of the egg whites into the egg yolk batter. Repeat folding in 1/3 of the egg whites into the batter until the egg whites are gone.
  
• Pour the batter into the lined & oiled baking sheet.
• Bake the chocolate sourdough cake for 8 minutes. Just until it doesn’t jiggle when moved. DO NOT overbake! Be very gentle with the cake each step, because it is delicate and a little sticky.
• Let the cake cool in the pan for 10 minutes, then run knife around the edge of the cake to be sure it won’t stick. Place a cooling rack on top of the cake, and flip it over to release the cake onto the cooling rack. Remove the parchment paper from the cake, and allow to cool at room temperature completely before assembling.
  

Finish The Frosting

• After the first portion of the frosting has cooled, and your cake has cooled, then you can finish the sourdough frosting.
• In a clean bowl in a stand mixer, add softened butter, and the (cooled to room temperature) first component of the frosting. Using a whisk attachment, whisk the mixture until it is light and fluffy. Scrape down sides as needed.
• Taste to adjust the frosting. To thicken or sweeten, you can add a little powdered sugar. If it is too thick, you can add a bit of whole milk. I didn’t add either to mine, as I thought it as the perfect balance to compliment the cake and chocolate ganache. (You don’t want it too sweet.)

Assembling The Sourdough Snack Cakes

• Run a sharp knife under warm water, then cut the cake into 24 equal squares. (Make sure to run the knife under the warm water with each cut, rinsing off any cake residue, and keeping the blade warm and wet.)
• Separate out each cake square, and either pipe or spoon the frosting onto half (12) of the squares of chocolate cake.
• Then, top each one with the other half of the cake square to make a “sandwich.” Gently press, so that the frosting will fill to the edges of the cake. You can use a butter knife to make sure the frosting is all the way to the edges and even. (It is ok, if they look a bit sloppy here, because they are going to get covered in chocolate ganache anyways!)
  
• Place these assembled cakes into the freezer for at least 2 hours. (You can leave them overnight if desired.)
• Once the snack cakes are frozen, make the chocolate ganache.

Make the Chocolate Ganache

• Pour chocolate chips into a medium to large bowl (heat safe, and able to fit the size of your snack cakes.)
• In a separate heat safe bowl, heat whole milk until it barely begins to bubble, but not boiling. (I do this for 20 seconds at a time in the microwave, but you could do it in a sauce pan on the stove stirring constantly.)
  
• Pour the hot milk over the chocolate chips, and DO NOT STIR! Let this sit for about 1 minute.
• Then, after sitting, whisk the chocolate until smooth.
• Dip each frozen square in the chocolate ganache and let excess drain.
  
• Set the cakes on parchment paper to cool until the chocolate starts to harden. This chocolate ganache will not harden into a crisp chocolate, but more like a soft coating. (We found better results not dipping the bottom of each snack cake, so that they didn’t stick when picking up.) You can place these in the fridge to speed things up if you prefer.
  
• These are fairly large portions for one square, so I recommend cutting them in half with a sharp knife (run through hot water before & between cutting.)
• Enjoy the most delicious chocolate desert ever!
  

Notes

*To store these Sourdough Chocolate Snack Cakes, cover and place in the fridge for 3-5 days. For longer storage, you can freeze them for up to 3 months undipped. Then when you want to enjoy them, just make the chocolate ganache, and finish off dipping them.

Keyword chocolate ganache with milk, chocolate snack cakes, chocolate sourdough cake, fresh milled flour snack cakes, fresh milled flour sourdough cake, snack cakes, sourdough dessert, sourdough frosting, sourdough icing, sourdough snack cakes

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