If you adore a deep chocolate cake but prefer something exceptionally tender, this Sourdough Chocolate Cake delivers. It uses sourdough discard, cocoa powder, sour cream, vegetable oil, and a touch of espresso powder for a moist cake that stays soft for days without tasting sour.
The sourdough discard contributes extra moisture and a subtle complexity of flavor without making the cake tart. The final cake is rich, chocolate-forward, and remarkably tender — perfect for any celebration or an indulgent weeknight dessert. The batter is straightforward to mix, bakes reliably, and is a great way to use up excess sourdough discard.
Table of Contents
- Quick Look: Sourdough Chocolate Cake
- Why You’ll Love It
- Important Ingredients
- Substitutions
- How to Make It
- Pan Options
- Storage
- Recipe Tips
- Frequently Asked Questions
- More Chocolate Sourdough Recipes
- Recipe Card
Quick Look: Sourdough Chocolate Cake
- Prep Time: 30 minutes
- Bake Time: 30 minutes
- Cooling & Frosting Time: 2 hours
- Total Time: 3 hours
- Servings: 16 slices
- Calories: ~487 kcal per slice (approximate)
- Method: Baked in round cake pans as a layer cake
- Flavor & Texture: Moist, tender, and rich with pronounced chocolate notes
- Difficulty: Easy — well-suited for celebrations or everyday baking
Why You’ll Love Sourdough Chocolate Cake
- Smart use of discard: This recipe turns sourdough discard into a baking advantage, adding moisture and depth without producing a sour taste when mild discard is used.
- Long-lasting moisture: The combination of oil, sour cream, and sourdough discard creates a tender crumb that remains soft for several days.
- Deep chocolate flavor: Cocoa powder and a small amount of espresso powder enhance chocolate richness; the espresso intensifies chocolate notes without making the cake taste like coffee.
- Versatile dessert: It’s a reliable layer cake for birthdays, gatherings, or any time you want a classic chocolate cake with a sourdough twist.
Sourdough discard tip: Keep discard in the refrigerator and use mild, recently fed discard for sweeter recipes. Older, tangier discard works better in savory dishes.
Important Ingredients
- Sourdough discard: Use mild 100% hydration discard or active starter. It adds moisture and subtle flavor without sourness when it’s fresh.
- Sour cream: Adds richness and tenderness for a soft crumb.
- Vegetable oil: Keeps the cake moist longer than butter; use any neutral oil or melted coconut oil if preferred.
- Hot water: Blooming cocoa with boiling water intensifies chocolate flavor and thins the batter for a tender texture.
- Espresso powder: Optional, but it deepens chocolate flavor without overt coffee notes. You can substitute hot coffee if desired.
- Cocoa powder: Use a quality unsweetened or Dutch-processed cocoa for best results.
- Sugars: Both brown and granulated sugar balance moisture and structure; brown sugar adds depth.
- Leavening: Baking powder and baking soda provide the rise — ensure they are fresh.
- Frosting: A creamy buttercream made with butter, powdered sugar, cocoa, cream, and a pinch of salt complements this cake well.
See the recipe card below for exact ingredient amounts and measurements.
Substitutions
- Sourdough discard: Active starter can replace discard; avoid very sour, over-fermented discard for this sweet cake.
- Vegetable oil: Substitute another neutral oil or melted butter (butter will alter texture slightly).
- Sour cream: Full-fat plain Greek yogurt is an excellent swap.
- Espresso powder + boiling water: Use hot coffee for a similar effect if you prefer to skip the espresso powder.
- Frosting: Use your favorite chocolate ganache, cream cheese frosting, or a simple powdered sugar dusting if you prefer.
How to Make Sourdough Chocolate Cake
Prepare the Cake Pans
Preheat the oven to 350°F (175°C). Grease two 9-inch round pans and line their bottoms with parchment circles to ensure the layers release cleanly.
Mix the Cake Batter
Whisk together the dry ingredients: flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder if using.
In a separate bowl, whisk the sourdough discard and eggs until smooth. Add oil, sour cream, and vanilla, then combine. Pour the wet mixture into the dry ingredients and mix until mostly combined — the batter will be thick at this stage.
Slowly add boiling water in two additions, mixing after each. The hot water blooms the cocoa and thins the batter; it should become noticeably thin, which is intended for a moist crumb. Finish mixing until smooth, taking care not to overmix.
Bake the Cake Layers
Divide the batter evenly between the prepared pans. Bake at 350°F for about 30 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then invert onto a cooling rack and remove the parchment. Cool completely before frosting.
Cool and Frost
While the layers cool, make a creamy chocolate buttercream by whipping softened unsalted butter with powdered sugar, cocoa powder, a splash of heavy cream and milk, vanilla, and a pinch of salt. Whip until light and fluffy. If the frosting is too thick, add more cream; if too thin, add more powdered sugar.
Assemble by placing one layer on a cake stand, spreading a layer of frosting, topping with the second layer, and finishing the top and sides. Decorate as you like with chocolate shavings, chopped chocolate, or sprinkles.
Pan Options
This recipe is written for two 9-inch round pans but can be adapted:
- 9×13 pan: Pour the batter into a greased 9×13 pan and bake until set; cooking time is similar but check for doneness with a toothpick.
- Cupcakes: The batter makes about 24 cupcakes; fill liners two-thirds full and bake around 20 minutes.
- Bundt: A well-greased Bundt pan should work, but bake until a toothpick comes out clean and allow extra cooling time.
How to Store Leftovers
Store frosted cake covered at room temperature for 1–2 days. For longer storage, refrigerate in an airtight container for up to 5 days. Bring chilled cake to room temperature for 30–60 minutes before serving for best texture.
Freeze individual slices wrapped tightly in plastic and placed in a freezer bag for up to 2–3 months. Thaw at room temperature before serving. For make-ahead convenience, bake layers in advance, wrap tightly, and freeze; assemble and frost after thawing or while layers are still slightly frozen for easier handling.
Amy’s Recipe Tips
- Use mild discard: Choose discard that is pleasantly tangy rather than heavily fermented to avoid imparting sourness.
- Thin batter is normal: After adding boiling water, a thin batter produces a moist, tender cake — don’t be alarmed.
- Avoid overbaking: Check the cakes near the end of baking; remove them when a toothpick has a few moist crumbs to keep them tender.
- Cool fully before frosting: Warm cake will soften or melt the frosting, so ensure layers are completely cooled.
Frequently Asked Questions
No. When made with mild discard, the cake tastes like a classic chocolate cake. The discard enhances moisture and adds subtle depth without overt sourness. Avoid very old, strongly fermented discard for this recipe.
Yes. Active, bubbly starter can be used because the cake relies on baking powder and baking soda for leavening, so an active starter is not required for rise.
Yes. Espresso powder is optional; it intensifies chocolate flavor but won’t make the cake taste like coffee. Replace it with hot coffee if you prefer.
Yes. You can freeze unfrosted layers, individual slices, or the whole frosted cake. Wrap tightly and thaw at room temperature before serving.
Chocolate Sourdough Discard Recipes
Chocolate Muffin Sourdough Bread
Sourdough Chocolate Cupcakes
Chocolate Cobbler with Sourdough Discard
Fudgy Sourdough Brownies
If you try this Sourdough Chocolate Cake or any other recipe, please leave a star rating and share your experience in the comments. Happy baking!
Sourdough Chocolate Cake
Equipment
- 2 9-inch round cake pans
- parchment paper
- mixing bowls
Ingredients
Sourdough Chocolate Cake
- 200 g all-purpose flour (about 1.5 cups)
- 200 g granulated sugar (about 1 cup)
- 110 g brown sugar (about 1/2 cup)
- 70 g cocoa powder (about 2/3 cup)
- 5 g baking powder (about 1 tsp)
- 5 g baking soda (about 1 tsp)
- 8 g salt (about 1 tsp)
- 3 g espresso powder (about 1 tsp), optional
- 100 g sourdough discard (scant 1/2 cup)
- 2 large eggs (about 100 g)
- 120 g vegetable oil (about 1/2 cup)
- 8 g vanilla extract (about 2 tsp)
- 180 g sour cream (about 3/4 cup)
- 240 g boiling water (about 1 cup)
Creamy Chocolate Frosting
- 280 g unsalted butter, softened (about 1 1/4 cups)
- 420 g powdered sugar (about 3 1/2 cups)
- 60 g cocoa powder (about 2/3 cup)
- 60 g heavy cream (about 1/4 cup)
- 60 g milk (about 1/4 cup)
- 4 g vanilla extract (about 1 tsp)
- 7 g salt (about 1 tsp)
Instructions
Sourdough Chocolate Cake
- Preheat oven to 350ºF. Grease two 9-inch pans and line bottoms with parchment.
- Whisk the dry ingredients together in a large bowl; set aside.
- In another bowl, whisk sourdough discard and eggs until combined. Add oil, sour cream, and vanilla, then whisk smooth.
- Combine wet and dry ingredients, then add half the boiling water and stir. Add the remainder and mix until smooth; batter will be thin.
- Divide batter between pans and bake about 30 minutes, or until a toothpick shows a few moist crumbs. Cool 10 minutes in pans, then transfer to a rack and remove parchment. Cool completely.
Creamy Chocolate Frosting
- Beat the butter until light. Gradually add powdered sugar and cocoa, then add heavy cream, milk, vanilla, and salt. Beat until fluffy and increased in volume. Adjust thickness with cream or powdered sugar as needed.
- Frost the fully cooled layers, decorate as desired.
Notes
Sourdough discard: Mild 100% hydration discard works best; very tangy discard may impart noticeable sourness.
Espresso powder: Optional but recommended for deeper chocolate flavor; can be swapped with hot coffee.
Make-ahead: Bake layers in advance, wrap well, and freeze. Assemble and frost after thawing or frost while layers are still slightly frozen for easier handling.
Nutrition
Calories: 487 kcal per slice (approximate). Nutrition information is automatically calculated and should be used as an estimate.