Sourdough Chocolate Cake

My sourdough chocolate cake recipe incorporates sourdough discard into a fudgy, incredibly moist chocolate cake. Top it with a silky chocolate frosting for an indulgent dessert!

Recipe includes a how-to video!

Course Cake, Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 638kcal

Author Sam Merritt

Equipment

Ingredients

1 cup (125 g) all-purpose flour
1 cup (200 g) granulated sugar
¾ cup (150 g) light brown sugar firmly packed
¾ cup (75 g) natural cocoa powder
1 ¼ teaspoons baking soda
¾ teaspoon salt
½ cup (113 g) unsalted butter melted
½ cup (118 ml) neutral cooking oil (canola oil, vegetable oil, or avocado oil)
⅔ cup (160 ml) buttermilk (room temperature preferred)
⅔ cup (145 g) sourdough discard (room temperature preferred, see note)
2 large eggs room temperature preferred, lightly beaten
2 teaspoons vanilla extract
½ cup (118 ml) very hot water or coffee

Frosting

1 cup (226 g) salted butter softened (or use unsalted and add ¼ teaspoon salt)
3 cups (375 g) powdered sugar
⅔ cup (67 g) cocoa powder
3 Tablespoons (45 g) sour cream
1 ½ teaspoons vanilla extract
4 Tablespoons heavy cream

Instructions

Preheat oven to 350F (175C). Lightly grease and flour the sides of two 8” cake pans, tap out the excess flour, and line the bottoms with rounds of parchment paper. Set aside.
In a large mixing bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt until thoroughly combined.
1 cup all-purpose flour, 1 cup granulated sugar, ¾ cup light brown sugar, ¾ cup natural cocoa powder, 1 ¼ teaspoons baking soda, ¾ teaspoon salt
Add butter and oil and stir well until all ingredients are thoroughly moistened and combined (I do this by hand but it would be fine to use a mixer).
½ cup unsalted butter, ½ cup neutral cooking oil
Add buttermilk and gently stir to combine. Add sourdough discard, eggs, and vanilla extract and stir well.
⅔ cup buttermilk, ⅔ cup sourdough discard, 2 large eggs, 2 teaspoons vanilla extract
Carefully add hot water and stir well until batter is uniform and smooth and no lumps remain (batter will be thin, this is fine). Be sure to scrape down the sides and bottom of your bowl with a spatula to incorporate all ingredients.
½ cup very hot water or coffee
Evenly divide batter between prepared cake pans. Transfer pans to the center rack of 350F (175C) preheated oven and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow cakes to cool in their pans for 10 minutes before running a knife along the edges to loosen the sides and then carefully invert onto cooling racks to cool completely before frosting.

Frosting

In a large mixing bowl, use an electric mixer to beat butter until it is smooth and creamy.
1 cup salted butter
With your mixer on low speed, gradually add powdered sugar, 1 cup at a time, stirring until fully incorporated.
3 cups powdered sugar
Stir in cocoa powder (if batter is thick and difficult to stir, you can add the heavy cream a bit early to help loosen it up).
⅔ cup cocoa powder
Add sour cream and vanilla extract and stir to combine.
3 Tablespoons sour cream, 1 ½ teaspoons vanilla extract
With mixer on low speed drizzle in heavy cream until completely incorporated (be sure to scrape the sides and bottom of the bowl to make sure frosting is well combined).
4 Tablespoons heavy cream
Spread over cooled cakes, slice and enjoy!

Video

Notes

13x9 pan:

Bake for 30-35 minutes on 350F (175C).

Sourdough discard

It’s best to weigh the sourdough discard rather than use measuring cups as the volume of discard can vary (it gets heavier the longer it sits). Older discard will be more pungent and will impart a stronger flavor, and if you’re not weighing it you may accidentally end up using more than you need.

Can I use active starter?

Yes, so long as you weigh it so you end up using the proper amount. If you don’t have a scale you could try stirring down the starter and then measuring it.

Butter

I like using salted butter for the frosting, but if you only have unsalted you can simply add a pinch of salt to the frosting.

Storing

Store in an airtight container at room temperature for up to 48 hours or in an airtight container in the refrigerator for up to 5 days.

Nutrition