Chocolate Sourdough Cake
Super moist and full of chocolate flavor, this Sourdough Chocolate Cake is a great way to use your precious sourdough discard! Serve this cake with your favorite frosting, or with the chocolate ganache recipe below!
Servings: 10 Servings
Ingredients
- 1 cup Sourdough Discard Unfed
- 1 ½ cups Sugar
- 1 cup Whole Milk
- 1 cup Neutral Oil Like Avocado Oil
- 2 teaspoon Vanilla Extract
- 2 Eggs
- 1 tablespoon Cooled Coffee
- 2 cups All Purpose Flour
- ½ teaspoon Salt
- 1 ½ teaspoon Baking Soda
- ¾ cup Cocoa Powder Unsweetened
Chocolate Ganache
- 1 cup Semisweet Chocolate Chips
- ½ cup Heavy Cream
Instructions
- Preheat the oven to 350 degrees F. Grease a Bundt pan well with butter. Make sure to get into all the creases.
- In the bowl of a stand mixer fitted with the paddle attachment, add the oil, sugar, eggs, sourdough discard, vanilla, coffee, and milk. Mix well.
- In a separate medium bowl, add the flour, cocoa powder, salt, and baking soda. Mix well to combine.
- Add the dry ingredients to the wet ingredients. Mix until all the ingredients are combined. Do not overmix, but make sure there are no lumps of sourdough starter in the batter.
- Pour the chocolate cake batter into the prepared Bundt pan.
- Bake for 40-45 minutes or until a toothpick is inserted and comes out clean. Allow the cake to cool on a wire cooling rack and then turn out the cake onto a plate and let it cool completely.
To Make the Chocolate Ganache
- In a small saucepan, add the chocolate chips and the heavy cream. Over low heat, melt the chocolate into the heavy cream. Once the chocolate is melted, remove it immediately. Pour it over the cooled cake.
Notes
- Make sure to allow the cake to cool before trying to turn it out onto the plate. If you do not wait, the cake may fall apart, especially if the pan is not greased well. Patience is key!
- Do not overmix the batter. Overmixing will cause the cake to be tough. You want to just disperse the flour and sourdough starter throughout the cake batter.
- Use high quality ingredients. Since there are only a few ingredients that you will be tasting in this cake, you want to make sure they are really high quality. Don't skim on the quality. This is a really decadent dessert.
- Make sure the cake is cooled before frosting. The chocolate ganache will drip right off the cake if the cake is too hot. Be patient once the cake is baked.
- To tell if the cake is baked through, do the toothpick test. Place a toothpick in the center of the cake and if it comes out clean, you are ready to take it out of the oven. Everyone's oven is a little different, so check the cake about 35 minutes, and give it another 5-10 minutes if it isn't ready.