Easy Sourdough Double Chocolate Mini Bundt Cakes
With so many ways to use a sourdough discard in recipes, I have shared over 30 sourdough discard recipes here on Twelve On Main. And today I have another great one. This is a new take on my sourdough chocolate cake recipe! This easy sourdough double chocolate mini bundt cakes are sweet and decadent and the perfect sized treat for anyone.
I always love a good chocolate cake and my sourdough discard cake is one of my favorites. But, I love mini bundt cakes. They are fun to make and fun to eat~
These sourdough chocolate mini bundt cakes are a fun take on a standard dessert. I love making mini bundt cakes whenever I can.
Adding sourdough discard to a recipe can alter it in some good ways. It adds flavor to recipes as well as some basic benefits from the discard itself. It can also use up excess discard so you can keep up with your starter, if you feed yours in that way. I like to try to add discard to any recipe if I can.
Shop from my favorite baking essentials!
TOOLS YOU’LL NEED
Get my sourdough chocolate mini bundt cakes recipe below~
Ultimate Sourdough Chocolate Mini Bundt Cakes
Ingredients
- 1 3/4 cup all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup vegetable oil
- 1 1/3 cup white sugar
- 1 cup milk
- 1/2 cup brewed coffee or crio brew(brewed roasted cocoa beans) optional
- 2/3 cup sourdough discard
- 1-2 cups mini chocolate chips
Instructions
- Preheat the oven to 375 degrees.
- In a large bowl add your wet ingredients. Mix your milk, sugar, eggs, oil, vanilla, sourdough discard and salt. You can add your brewed coffee now, but I like to wait and add it at the end.
- Whisk it all together until fully combined. You can also use a stand mixer to mix this cake batter.
- Now add your dry ingredients; flour, cocoa powder, baking soda, baking powder. Mix this into your wet ingredients and mix just until combined. Lastly fold in your chocolate chips using a rubber spatula.
- Spray your mini bundt pans using a nonstick spray.
- You can also add flour to the pans after greasing them to help release the cake from the pan. Pour the batter into the pans, fill them about 1/2 to 2/3 full.
- Bake in the oven for 15 minutes.
- Once the cakes are done, remove them from the pans. Let them cool on a cooling wire rack for at least 1 hour. You want the cake to be completely cooled before icing it.
- I like to drizzle a chocolate ganache over the top of these mini bundts. You can get that recipe here!
Make sure to save this sourdough discard recipe for later!
Don’t forget to pin this for later!
More Sourdough Discard Recipes
