Chocolate Sourdough Bundt Cake w/ Chocolate Drizzle Sauce

Yes, I even make my chocolate sourdough cake in the Instant Pot pressure cooker... and the results are amazing! It's so moist and delicious that a little chocolate sauce drizzle on top is all you need. Yields (1) or (2) 7-inch cakes, depending on depth of pan.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Soaking and Resting Time 8 hours 10 minutes
Total Time 8 hours 50 minutes
Servings 10 servings
Calories 268 kcal
Author Wardee Harmon


For the chocolate sourdough cake:

For the chocolate drizzle sauce:


To make the chocolate sourdough cake:

  1. Combine the starter, milk and flour in a mixing bowl.
  2. Cover and let rest at room temperature for 8 to 12 hours, or overnight — even 24 hours.
  3. When the souring time is over, put 2 cups of water in the cooking pot, as well a trivet.
  4. Put a glass lid or plate on the cooker.
  5. If using an electric cooker, put it on saute so it can begin preheating. If using a stove-top cooker, turn on the burner to medium to being preheating.
  6. In a separate mixing bowl, combine Rapadura, coconut oil, vanilla, egg and cocoa powder.
  7. Beat.
  8. Add sourdough mixture, salt, baking soda and coffee substitute.
  9. Beat until smooth.
  10. Pour into 7-inch springform pan or evenly between 2 greased stainless steel stackable pans*. Or, this greased and floured glass bundt pan. The stackable pans come with a lid so use it; otherwise, cover your cake pan with a layer of parchment paper and then aluminum foil. *Use code 10OFF4WARDEE to get 10% off these stackable pans from seller Me'n Lily.
  11. Using a sling, transfer pan(s) into cooker.
  12. Put on the lid of your cooker, checking that the seals and all components are in good shape, including being in the sealing position.
  13. If using an electric cooker, set to high for 25 minutes with stackable pans or 30 minutes with the springform or bundt pan. If using a stove-top cooker, bring to high pressure and maintain pressure for a cook time of 25 minutes with stackable pans or 30 minutes for springform or bundt pan.
  14. When cooking time is over, if using an electric cooker, hit the Cancel button to turn off the heat, and also unplug it. With a stove-top cooker, remove from heat.
  15. Let sit undisturbed for 10 minutes.
  16. Then, if still not depressurized, use quick release.
  17. Carefully transfer out of cooker and put on a rack to cool. If you used the springform pan, unclasp the ring and remove it. If you used the bundt pan, carefully tip it out of the pan onto a plate or platter (when cool).
  18. Drizzle chocolate sauce on cake and enjoy!

To make the chocolate drizzle sauce:

  1. Blend all ingredients together in food processor or blender.
  2. Drizzle over chocolate cake.
  3. Chill leftovers. If serving again, let come to a cool room temperature and give a quick stir to smooth out the texture.

Recipe Notes

Nutrition Facts
Chocolate Sourdough Bundt Cake w/ Chocolate Drizzle Sauce
Amount Per Serving
Calories 268 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 42mg14%
Sodium 300mg13%
Potassium 185mg5%
Carbohydrates 37g12%
Fiber 3g13%
Sugar 21g23%
Protein 4g8%
Vitamin A 327IU7%
Calcium 49mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.