Easy Sourdough Chocolate Cake

This sourdough chocolate cake recipe is a rich, moist dessert that brings deep cocoa flavor together with the subtle tang of sourdough discard.

Created for home bakers, chocolate lovers, and anyone curious about using sourdough in sweet baking, this recipe blends tradition with creativity.

The purpose behind making this sourdough chocolate cake was to transform leftover sourdough into something indulgent and unforgettable.

Historically, sourdough discard has often been repurposed to avoid waste, especially during times when ingredients were scarce.

Now, I’m sharing a clear method to prepare this sourdough chocolate cake, serving suggestions, helpful tips, health notes, flavor upgrades, storage advice, and answers to common concerns.

Why We Love This Recipe

We love this sourdough chocolate cake because it takes something often discarded sourdough starter and turns it into a deeply flavorful, incredibly moist dessert.

The sourdough adds a subtle tang that balances the rich chocolate and makes the texture tender without being dense.

It’s a clever way to reduce kitchen waste while still enjoying a decadent treat. The brewed coffee enhances the chocolate even more, giving it a bold depth you don’t get from cocoa alone.

This sourdough chocolate cake is a go-to for bakers who want something rich, unique, and made with intention.

How To Prepare Sourdough Chocolate Cake?

Recipe Overview

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Course: Dessert

Cuisine: American

Calories: Approx. 450 per slice (depends on serving size)

Yield: 10 servings

What You’ll Need For This Recipe

Kitchen Utensils

• Mixing bowls
• Whisk
• Electric mixer (for frosting)
• Measuring cups and spoons
• 9-inch cake pan
• Spatula
• Cooling rack

Ingredients

For the Cake:

• 1 cup sourdough discard (unfed)
• 1 ⅔ cups all-purpose flour
• ⅔ cup Dutch-processed cocoa powder
• 1 ½ cups hot, freshly brewed coffee
• 1 ⅔ cups granulated sugar
• 3 large eggs, at room temperature
• ½ cup canola oil (or vegetable oil)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 teaspoons vanilla extract

For the Espresso Frosting:

• 12 tablespoons unsalted butter, room temperature (1 ½ sticks)
• 1 ½ teaspoons espresso powder
• ½ cup plain yogurt or buttermilk
• 6 cups confectioners’ sugar (powdered sugar)
• 1 tablespoon hot water

Instructions

1. Get the Oven Ready

Start by turning your oven on to 350°F (175°C) so it has time to heat up. While that’s happening, prep your baking pan. If you’re using a 9×13-inch pan, just lightly grease it or line it with parchment paper. If you’re using round cake pans instead, grease and flour them—or just put parchment rounds at the bottom.

2. Mix the Wet Ingredients

Grab a big mixing bowl. Add your sourdough discard, hot coffee, sugar, eggs, oil, and vanilla. Whisk everything together until it looks smooth and fully blended. The hot coffee helps bring out the chocolate flavor from the cocoa you’ll add in the next step, so don’t skip that.

3. Mix the Dry Ingredients

In a different bowl, sift together your flour, cocoa powder, baking powder, and salt. Give it a quick stir to make sure everything is evenly mixed.

4. Make the Batter

Now slowly add your dry ingredients into the wet mixture. Stir gently—don’t go overboard. Mix just until you don’t see any more dry spots. The batter should look smooth and a little runny, not thick.

5. Bake the Cake

Pour the batter into your prepared pan or pans, spreading it out evenly. Put it in the oven and bake for about 30 to 35 minutes. You’ll know it’s done when you stick a toothpick in the middle and it comes out clean or with just a few moist crumbs. Try not to overbake it, or it’ll dry out.

6. Let it Cool

Once the cake’s done, take it out of the oven and set the pan on a cooling rack. Leave it in the pan for about 15 minutes, then carefully remove it and let it cool all the way before frosting it.

7. Make the Frosting

While the cake’s cooling, make your frosting. In a large bowl, beat the butter until it’s light and fluffy. Add the espresso powder and yogurt (or buttermilk), and mix it in well. Then gradually sift in the powdered sugar, mixing after each addition until it’s smooth. Finish by adding a bit of hot water to get the frosting to the consistency you like.

8. Frost and Serve

Once the cake is completely cool, spread the frosting evenly over the top. If you’re making a layer cake, frost between the layers and cover the top and sides. Slice it up and enjoy!

Special Notes

❖ Sourdough Starter: Make sure your sourdough starter is active and bubbly. An unfed starter works best for this recipe, as it adds the right amount of tang and moisture.

❖ Customize: Feel free to add chocolate chips to the batter for extra chocolatey goodness, or top the cake with sprinkles or fresh berries for a fun finishing touch.

Why My Recipe Works

This sourdough chocolate cake works because every ingredient plays a purposeful role in creating a moist, flavorful, and balanced cake.

The sourdough discard brings natural acidity, which tenderizes the crumb and enhances the chocolate flavor without making the cake taste sour.

Hot coffee blooms the cocoa powder, deepening its richness. Using oil instead of butter ensures the cake stays soft and moist for days.

Room temperature eggs blend smoothly into the batter, giving it structure without making it dense. The baking powder gives the cake a gentle rise, while the espresso frosting ties everything together with a bold, smooth finish.

Serving Suggestions

This sourdough chocolate cake is versatile and pairs beautifully with a variety of toppings:

✔ Whipped cream: Add a dollop of fresh whipped cream for a light and creamy contrast.

✔ Chocolate ganache: For the chocolate lovers, top the cake with a rich, glossy chocolate ganache.

✔ Fresh berries: A handful of raspberries or strawberries adds a nice tartness to balance out the sweetness of the cake.

✔ Ice cream: A scoop of vanilla or chocolate ice cream pairs perfectly for a decadent dessert experience.

Health Benefits

Using sourdough discard adds natural fermentation benefits, which can aid digestion and improve gut health due to the presence of friendly bacteria.

The sourdough chocolate cake uses oil instead of butter in the cake, which can be a source of healthier fats compared to saturated fats. Including brewed coffee not only boosts flavor but also adds antioxidants.

The yogurt or buttermilk in the icing contributes some protein and probiotics, making the frosting a bit lighter than heavy cream-based versions.

While still a dessert with sugar and calories, this sourdough chocolate cake offers a slight nutritional edge thanks to its thoughtful ingredients.

Helpful Tips

1. Always sift your cocoa powder, flour, baking powder, and salt before mixing. This prevents lumps, ensures even distribution, and gives your cake a lighter, more uniform texture.

2. Check the expiration date on your baking powder. Fresh leavening helps the cake rise properly and stay fluffy. Old baking powder can lead to a dense, flat cake.

3. After adding the dry ingredients to the wet, stir just until combined. Overmixing develops gluten, which makes the cake tough instead of soft and tender.

4. Use freshly brewed hot coffee to bloom the cocoa powder. It intensifies the chocolate flavor without adding any coffee taste, creating a richer cake.

5. Let the cake cool fully before spreading the frosting. If the cake is still warm, the frosting may melt and slide off, ruining the appearance and texture.

6. Avoid scooping flour directly with your measuring cup. Instead, spoon the flour in gently and level it off with a knife to avoid packing it down. This prevents a heavy, dry cake.

Substitutions

➤ Sourdough Starter: If you don’t have a sourdough starter, you can substitute it with 1/2 cup buttermilk or plain yogurt for a tangy flavor.

➤ Butter: For a dairy-free version, replace butter with vegan butter or coconut oil.

➤ Sugar: You can use coconut sugar or honey instead of granulated sugar for a more natural sweetener.

➤ Eggs: If you’re looking for an egg-free alternative, try flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

➤ All-Purpose Flour: For a gluten-free option, swap all-purpose flour with gluten-free flour blend or almond flour.

How To Store Leftovers

Keep leftover sourdough chocolate cake covered at room temperature for up to 2 days. Use an airtight container or wrap it tightly with plastic wrap to prevent it from drying out.

For longer storage, place the sourdough chocolate cake in the refrigerator for up to 5 days. Let it sit at room temperature before serving to bring back its soft texture.

If you’ve frosted the sourdough chocolate cake, refrigerating helps the icing stay firm. To freeze, wrap individual slices in plastic and foil, then store in a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying.

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Conclusion

This sourdough chocolate cake with chocolate buttercream frosting is perfect for any occasion, whether it’s a birthday, a special celebration, or just because you deserve a treat.

The tangy undertones of the sourdough paired with the smooth and rich chocolate buttercream creates a cake that’s truly memorable.

It’s easy to make, and the results are always impressive. Give sourdough chocolate cake a try next time you’re craving something a little different, and I promise you won’t regret it!