The Ultimate Sourdough Chocolate Cake
With so many different ways to use your sourdough start and discard, I have been on a mission to create all the recipes that use sourdough. This sourdough chocolate cake is probably one of the best ones I have created! Get the recipe below~
Jump to Recipe
This sourdough chocolate cake is a wonderful way to use up sourdough starter discard you may have extra of. It is decadently chocolate, moist, and by adding the sourdough discard, it gives the cake an extra depth of flavor with the tang from the discard. Most people that have a sourdough starter will inevitably have some sourdough discard. There are so many great ways to use your sourdough discard to bake with and create amazing dishes.
*You can mix the batter the day before and leave in the fridge to create a true sourdough cake. I rarely do this, because I am not a great planner sometimes haha*
The depth of chocolate flavor in this sourdough chocolate cake is perfectly balanced with my sweet chocolate buttercream frosting. The texture is soft and moist. The taste of this sourdough discard chocolate cake reminds me of my favorite chocolate cake. By adding coffee, it intensifies the chocolate flavor.
TOOLS YOU’LL NEED
Get my sourdough chocolate cake recipe below!
Ultimate Sourdough Chocolate Cake
Ingredients
- 1 3/4 cup all purpose flour
- 3/4 cup cocoa powder
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 large eggs
- 1 tsp 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
Chocolate Buttercream Icing
- 8 tbsp room temperature butter
- 3 cups powdered sugar
- 1 tsp coffee or crio bru
- 1 tsp vanilla extract
- 2-3 tbsp milk
- 1/3 cup cocoa powder
Instructions
- Preheat the oven to 375 degrees.
- In a large mixing 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.
- Grease your pans. You can use cupcake pans, 8 or 9 inch rounds or a 9 by 13 pan.
- You can also add flour to the pans after greasing them to help release the cake from the pan. Pour the mixture into your pans, distributing it evenly. The cake should reach about 1/2 to 2/3 way up the pan.
- Bake in the oven for the time indicated. 9 by 13 pan 30-35 min, cupcakes 15-20 min, 8 inch round pans 20-25 min. Bake until toothpick comes out clean.
- Once the cake is done, remove it from the pans, (unless you are using a 9by 13 pan, you can leave it in this pan). Let them cool on a cooling rack for at least 1 hour. You want the cake to be completely cooled before icing it.
- I like to ice it with my chocolate buttercream recipe or my peanut butter frosting recipe. Both are amazing!
- Assemble your cakes. Frost your cake or cupcakes with the icing of your choice.
- Cut and enjoy!
I like to bake this cake in 8 or 9 inch round cake pans and make a nice layer cake. You could even add more layers by cutting your cakes in half and creating 4 layers. This sourdough chocolate cake is a great base for so many recipes. I love how versatile it is.
Tips
- Add chocolate chips to this chocolate cake to bring even more chocolatey goodness to this cake.
- Drizzle chocolate ganache over the top of the cake in addition or instead of chocolate buttercream frosting.
- Serve with whipped cream and fresh fruits as lighter option.
- Drizzle melted chocolate to the top of the cake and serve it warm. This will keep all the moisture in the cake.
Don’t forget to pin this for later!
