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Sourdough Chocolate Bundt Cake

Deliciously Moist Sourdough Chocolate Bundt Cake to Savor

This Sourdough Chocolate Bundt Cake combines rich chocolate flavor with a unique hint of tang from sourdough discard.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides structure; ensure accurate measurements for fluffiness.
  • 3/4 cup Cocoa Powder Adds a rich chocolate flavor; Dutch-processed is recommended for depth.
  • 1 teaspoon Salt Enhances flavor and balances sweetness.
  • 1 teaspoon Baking Powder Helps the cake rise for a light texture.
  • 1 teaspoon Baking Soda Reacts with the sourdough to create lift in your cake.
  • 2 large Eggs Bind and provide moisture; use room temperature for better mixing.
  • 1 teaspoon Vanilla Extract Deepens the overall flavor of the cake.
  • 1/2 cup Olive Oil Adds moisture; can swap for another neutral oil, if desired.
  • 1 cup Sourdough Discard Contributes moisture and a unique tang; Greek yogurt can be a substitute.
  • 1 cup Granulated Sugar Sweetens the cake for a perfect balance.
  • 1/2 cup Brown Sugar Adds richness and moisture to the texture.
  • 1/2 cup Milk (of choice) Enhances moisture; full-fat yields richer results.
  • 1 cup Hot Fresh Brewed Coffee Intensifies chocolate flavor; you can use water, but it will be less enriched.
  • 1/2 cup Heavy Cream Essential for the ganache; helps create a glossy finish.
  • 1 cup Dark Chocolate Chips Adds delightful pockets of chocolate goodness throughout the cake.

Equipment

  • bundt pan
  • Mixing Bowls
  • whisk
  • spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your bundt pan with butter or cooking spray, dusting it with flour.
  2. In a large mixing bowl, sift together the dry ingredients, including flour, cocoa powder, salt, baking powder, and baking soda.
  3. In another bowl, whisk the wet ingredients, including eggs, granulated sugar, brown sugar, vanilla extract, olive oil, sourdough discard, milk, and hot coffee.
  4. Gradually combine the dry ingredients into the wet ingredients, folding gently until just incorporated.
  5. Pour the batter into the prepared bundt pan, tapping it gently on the counter to release air bubbles.
  6. Bake the cake for 45-55 minutes or until a toothpick inserted comes out clean.
  7. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
  8. Prepare the ganache by heating heavy cream and stirring in dark chocolate chips until smooth.
  9. Once the cake is cool, pour the ganache over the top and sprinkle mini chocolate chips.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 5gCholesterol: 60mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 5IUVitamin C: 1mgCalcium: 2mgIron: 10mg

Notes

For optimal flavor, use fresh ingredients and avoid over-mixing the batter.

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