Sourdough Chocolate Cake Recipe
This sourdough chocolate cake recipe delivers a rich, deep chocolate flavor with a slightly tangy note from the sourdough discard, creating a moist and tender texture.The hot coffee in the batter intensifies the chocolate taste, while eggs and oil keep the cake soft and airy. Made with all-purpose flour, Dutch cocoa powder, sugar, baking powder, salt, and vanilla extract, the cake has a balanced sweetness.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- 9-inch round cake pans
- Cooling rack
- Electric mixer
- Sieve for cocoa powder
Ingredients
For the Cake:
- 1 ⅔ cups all-purpose flour
- ⅔ cup Dutch-processed cocoa powder
- 1 ⅔ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup sourdough discard
- ½ cup canola or vegetable oil
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups freshly brewed hot coffee
For the Frosting:
- ⅓ cup cocoa powder
- 8 tablespoons unsalted butter at room temperature
- 3 tablespoons milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Get the oven and pans ready
- Set your oven to 350°F (175°C). Prepare two 9-inches round cake pans by greasing them and dusting with flour, or line them with parchment paper to prevent sticking.
Prepare the dry ingredients
- In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, and salt. Whisk or stir until everything is evenly mixed.
Prepare the wet ingredients
- In another bowl, whisk together the sourdough discard, eggs, oil, and vanilla extract until smooth and fully blended.
Combine wet and dry mixtures
- Gradually add the wet ingredients into the dry ingredients, stirring lightly. Mix just until everything is incorporated to avoid a dense texture.
Add hot coffee
- Slowly pour the hot coffee into the batter while stirring. The mixture will be thin, but this ensures a soft and moist cake.
Bake the batter
- Divide the batter evenly between the prepared pans. Place them in the oven and bake for 35 to 40 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
Cool the cakes
- Allow the cakes to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before adding frosting.
Make the frosting
- Beat the butter in a bowl until creamy. Add cocoa powder, then gradually incorporate powdered sugar and milk, mixing until smooth and fluffy. Stir in vanilla extract for flavor.
Assemble the cake
- Once the cakes have cooled, spread frosting over one layer, place the second layer on top, and cover the top and sides with the remaining frosting.
Notes
Notes: Sourdough discard adds moisture and a subtle tang but does not affect leavening significantly due to baking powder. Coffee enhances the chocolate flavor use decaf if preferred.
Nutrition Facts Of Sourdough Chocolate Cake Recipe
Calories: 420 kcal | Fat: 20 g | Carbohydrates: 55 g | Protein: 5 g | Sugar: 38 g