Sourdough Chocolate Cake


The ideal option for all chocolate fans to use sourdough starter waste is to make sourdough chocolate cake, which has the most incredible texture. This chocolate cake is so luscious and rich that it ought to be outlawed!

Although I’m presenting this as a sourdough chocolate bundt cake, you can also bake it in a layer cake or sheet pan. All three variants I tried produced excellent results.

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 Hour


Sourdough Chocolate Cake:

  • 1 ⅔ cup all-purpose flour
  • ⅔ cup dutch cocoa powder
  • 1 ⅔ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup sourdough discard
  • ½ cup vegetable or canola oil
  • 3 large eggs,
  • 2 teaspoons vanilla extract
  • 1 ½ cup freshly brewed hot coffee

Brigadeiro Topping:

  • 1 can of condensed milk
  • 3 tbsp dutch cocoa powder
  • 2 tbsp butter
  • ½ cup heavy cream



  1. Set the oven to 350°F to begin.
  2. Mix the dry ingredients—all-purpose flour, sugar, salt, baking powder, and dutch cocoa powder—in a sizable bowl. Using a whisker or wooden spoon, stir everything up thoroughly.
  3. Combine the eggs, oil, vanilla essence, and sourdough starter in a small bowl. Mix them thoroughly by whisking them together. Don’t forget to utilize ingredients that are at room temperature.
  4. Pour the wet ingredients over the dry ones and stir until a batter forms. The batter will be thick before the hot coffee is added.
  5. Over the chocolate cake batter, pour hot coffee. Incorporate it completely into the batter by stirring. By the end, you ought to have a thin, wet cake batter.
  6. Cooking spray or oil should be used to grease the pan you’ll be using. Sprinkle it with sugar flakes. Fill the pan with the batter.
  7. Cake should bake for 45 to 50 minutes on the middle shelf. When a toothpick inserted into the center of the cake comes out clean or with just a few crumbles sticking to it, the cake is finished baking.
  8. After the cake has had five minutes to cool, flip it over onto a cooling rack. If the cake has not fallen into the cooling rack while rotating, give it a small prod.
  9. Before covering the cake, let it cool first.
  10. Condensed milk, cocoa powder, and butter should all be combined in a small pot for the brigadeiro topping. Cook the mixture for 5 minutes over a big burner set at medium-high heat, stirring often to prevent burning.
  11. After taking it off the heat, add heavy cream and mix to incorporate into a brigadier topping that is smooth and creamy.
  12. Hotly pour over the cake. As the brigadeiro topping cools, it becomes thicker.


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