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Sourdough Chocolate Cake

Irresistibly Moist Sourdough Chocolate Cake You’ll Love

Transform leftover sourdough starter into a luscious Sourdough Chocolate Cake that's rich, moist, and a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Feel free to substitute a portion with whole wheat flour.
  • 3/4 cup Dutch Cocoa Powder Natural cocoa powder can be a substitute.
  • 1 cup Granulated Sugar Caster sugar can be used for smoother texture.
  • 1 tsp Baking Powder Check for freshness.
  • 1/2 tsp Salt Balances sweetness.
  • 1 cup Sourdough Discard An active starter can also be used.
  • 1/2 cup Vegetable Oil Refined coconut oil can be a substitute.
  • 2 Large Eggs Use room temperature for better mixing.
  • 1 tsp Vanilla Extract Other extracts can be experimented with.
  • 1 cup Freshly Brewed Coffee Boiling water can be used as a substitute.
For the Brigadeiro Topping
  • 2 tbsp Unsalted Butter Use room temperature for easy incorporation.
  • 1 can Condensed Milk Essential for fudgy texture.
  • 1/2 cup Cocoa Powder Dutch processed yields a darker finish.
  • 1/4 cup Heavy Cream Less can be used for thicker consistency.

Equipment

  • Oven
  • Mixing bowls
  • whisk
  • spatula
  • Baking Pan
  • Saucepan

Method
 

Basic Instructions
  1. Preheat your oven to 350°F (175°C). Prepare your baking pan by greasing it and coating with granulated sugar.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
  3. In another bowl, mix the eggs, oil, vanilla, and sourdough discard until smooth.
  4. Gently combine the wet and dry mixtures without overmixing.
  5. Gradually pour in the hot coffee, stirring until the batter is smooth and glossy.
  6. Pour the batter into the prepared pan, smoothing the top with a spatula.
  7. Bake in the preheated oven for 45-50 minutes, checking for doneness with a toothpick.
  8. Allow to cool in the pan for about 5 minutes before transferring to a cooling rack.
  9. Prepare the brigadeiro topping by cooking butter, condensed milk, cocoa, and cream in a saucepan over low heat until thick.
  10. Spread the brigadeiro topping over the cooled cake and let it set before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 320mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 40mgIron: 2mg

Notes

Using room temperature ingredients can improve cake texture. Avoid overmixing for a light cake. Grease bundt pans thoroughly to prevent sticking.

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