Why You’ll Love This Recipe
This Sourdough Chocolate Cake Recipe is a wonderful way to transform sourdough discard into a deeply flavorful, incredibly moist dessert. The sourdough does not make the cake taste sour; instead, it enhances the chocolate flavor, adding subtle depth and balance. I tested this cake using unfed sourdough starter, and it produced a tender crumb with exceptional moisture that stayed fresh for days. The slight tang from the sourdough pairs beautifully with rich cocoa, creating a cake that tastes complex without being heavy. This recipe is ideal for anyone who bakes sourdough regularly and wants a reliable, no-waste dessert option. Whether served plain, dusted with powdered sugar, or frosted generously, this cake delivers bakery-quality results with simple ingredients and straightforward steps.
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Sourdough Chocolate Cake Recipe (Rich, Moist, and Perfectly Balanced)
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Sourdough Chocolate Cake is a rich, moist chocolate cake that uses sourdough discard to add depth of flavor and tenderness without a sour taste, perfect for reducing waste and baking an extra-soft cake.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sourdough discard (unfed)
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup hot coffee or hot water
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8×8-inch pan or two 8-inch round cake pans.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt.
- Add sourdough discard, milk, oil, eggs, and vanilla extract to the dry ingredients and mix until smooth.
- Slowly stir in the hot coffee or water until the batter is well combined and slightly thin.
- Pour batter into the prepared pan(s).
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Frost as desired and serve.
Notes
- Sourdough discard should be at room temperature.
- Hot coffee enhances the chocolate flavor without tasting like coffee.
- This cake pairs well with chocolate ganache or buttercream frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Sourdough Starter (Discard)
Sourdough discard adds moisture, tenderness, and subtle depth of flavor. Unfed or recently fed starter both work well.
All-Purpose Flour
Flour provides structure while keeping the crumb soft and balanced.
Cocoa Powder
Unsweetened cocoa powder delivers rich chocolate flavor and color.
Baking Soda
Baking soda reacts with the acidity of the sourdough to create lift.
Salt
Salt enhances the chocolate flavor and balances sweetness.
Granulated Sugar
Sugar sweetens the cake and helps create a moist texture.
Brown Sugar
Brown sugar adds extra moisture and a subtle caramel note.
Eggs
Eggs bind the batter and provide structure and richness.
Vegetable Oil
Oil keeps the cake exceptionally moist, even after refrigeration.
Milk or Buttermilk
Milk or buttermilk adds moisture and softness. Buttermilk enhances tenderness even further.
Vanilla Extract
Vanilla rounds out the chocolate flavor.
Hot Coffee or Hot Water
Hot liquid blooms the cocoa powder, intensifying chocolate flavor without bitterness.
Directions
Preheat your oven to 175°C (350°F). Grease and line a round cake pan or square baking pan with parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In another bowl, mix granulated sugar, brown sugar, eggs, vegetable oil, sourdough starter, milk, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Pour in the hot coffee or water and mix gently until the batter is smooth. The batter will be thin, which is expected.
Pour the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Equipment needed :
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 10 to 12 people.
Preparation time: 15 minutes
Baking time: 35–40 minutes
Cooling time: 30 minutes
Total time: approximately 1 hour 25 minutes
Storage/reheating
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving. Reheating is not recommended.
Variations and Customizations
This sourdough chocolate cake is very flexible. You can frost it with chocolate buttercream, cream cheese frosting, or a simple chocolate ganache. I tested it with ganache, and the result was rich without being overly sweet.
For a deeper chocolate flavor, add chocolate chips to the batter just before baking.
You can also bake this recipe as cupcakes, reducing the baking time to 18–22 minutes.
For a dairy-free version, use plant-based milk and ensure your sugar is dairy-free.
Nutrition and Dietary Info
Approximate nutrition per serving:
| Nutrient | Amount |
|---|---|
| Calories | 430 kcal |
| Protein | 6 g |
| Carbs | 58 g |
| Fat | 22 g |
| Saturated Fat | 4 g |
| Fiber | 3 g |
| Sugar | 42 g |
| Sodium | 320 mg |
Expert Tips & Customizations
Use Room Temperature Ingredients
This helps the batter blend smoothly.
Do Not Overmix
Overmixing can make the cake dense.
Thin Batter Is Normal
This ensures a moist final texture.
Use Discard Confidently
Sourdough flavor mellows during baking.
Cool Completely Before Frosting
Warm cake can melt frosting.
FAQs
Will this cake taste sour?
No, the sourdough adds depth but not sourness.
Can I use fed sourdough starter?
Yes, fed or unfed starter both work well.
Can I freeze sourdough chocolate cake?
Yes, unfrosted cake freezes well for up to 2 months.
What frosting pairs best?
Chocolate ganache, buttercream, or cream cheese frosting all pair beautifully.
Can I make this in a loaf pan?
Yes, increase baking time slightly and check for doneness.
Does coffee make it taste like coffee?
No, it enhances chocolate flavor without a coffee taste.
Conclusion
This Sourdough Chocolate Cake Recipe is proof that sourdough discard can be transformed into an indulgent, bakery-worthy dessert. Moist, rich, and deeply chocolatey, it offers a perfect balance of flavor and texture while reducing waste in the kitchen. Whether you are an experienced sourdough baker or simply looking for a new chocolate cake recipe, this version delivers outstanding results every time.
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