Ultimate Sourdough Chocolate Mini Bundt Cakes
This is the ultimate sourdough chocolate mini bundt cake recipe! These are sweet, moist and decadent with an amazing depth of flavor that you will love. The sourdough adds a tang to the cake that you will love!
Servings 12 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!