Description
This Classic Sourdough Chocolate Cake is ultra-moist, rich, and bursting with deep cocoa flavors. The sourdough discard adds a subtle tang that enhances the chocolate’s complexity while creating a soft, fluffy texture. This cake stays fresh longer, thanks to natural fermentation, and pairs beautifully with chocolate ganache or whipped cream for a truly indulgent treat.
Ingredients
- 1 cup sourdough discard (unfed starter works best)
- 1 ½ cups all-purpose flour (or substitute with cake flour for a softer crumb)
- ¾ cup cocoa powder (Dutch-process for a richer taste)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ cups sugar (adjust to taste)
- 2 large eggs (room temperature)
- ½ cup vegetable oil (keeps the cake extra moist)
- ½ cup buttermilk (enhances tanginess and tenderness)
- 2 teaspoons vanilla extract (balances flavors)
- ½ cup hot coffee (intensifies chocolate richness)
Instructions
Preheat Oven & Prepare Pan
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan with parchment paper.
Mix Wet Ingredients
- In a large bowl, whisk together eggs, oil, buttermilk, and vanilla until smooth.
- Stir in the sourdough discard until fully incorporated.
Combine Dry Ingredients
- In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and sugar.
Incorporate Dry Ingredients & Add Coffee
- Gradually fold the dry ingredients into the wet mixture, stirring until combined.
- Slowly pour in the hot coffee, mixing until the batter is smooth and lump-free.
Bake
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Serve
- Let the cake cool completely before frosting.
- Top with chocolate ganache or whipped cream for an extra indulgent finish.
Notes
- You can replace buttermilk with yogurt or milk + 1 teaspoon vinegar for a similar tangy effect.
- For an extra chocolate boost, add chocolate chips to the batter before baking.
- This cake pairs well with cream cheese frosting or espresso buttercream.
- Store at room temperature for up to 3 days, or refrigerate for a longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: ~320
- Fat: 14g
- Carbohydrates: 45g
- Protein: 5g