Go Back
+ servings
Print Recipe
5 from 11 votes

Sourdough Chocolate Cake:

This moist, fudgy chocolate cake is made with sourdough discard and frosted in a rich, chocolatey buttercream frosting.
Prep Time40 minutes
Cook Time29 minutes
Total Time1 hour 9 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 769kcal

Ingredients

  • 2 1/2 cups (300 g) all-purpose flour
  • 3 cups (594 g) granulated sugar
  • 1 1/2 cups (126 g) unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1 1/2 cups (360 mL) buttermilk
  • 1 ¼ cups (300 mL) warm water
  • 1/2 cup (120 mL) vegetable oil
  • 2 teaspoons vanilla extract
  • 120 g (generous ½ cup) sourdough discard

Chocolate Frosting (this is a double batch!)

  • 2 ½ cups (565 g, 40 Tbs.) unsalted butter softened
  • 5 cups (565 g) confectioners sugar
  • 1 ½ cups (126 g) Dutch cocoa powder
  • 4 teaspoons vanilla extract
  • 4 Tablespoons heavy cream or more as needed
  • teaspoon kosher salt

Instructions

To make the cake:

  • Preheat oven to 350 degrees Fahrenheit. Grease and flour three 9-inch cake rounds.
  • In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt until combined.
  • In the same mixing bowl, add eggs, sourdough discard, buttermilk, water, oil, and vanilla. Stir together until smooth.
  • Divide batter among the three pans (about 3 cups/700 g for each pan).
  • Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
  • Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
  • Frost with your favorite frosting and enjoy!

To make the frosting:

  • In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for about 1-2 minutes, until it’s worked around the sides of the bowl. Can also be done with a hand mixer but will take longer.
  • Add in the powdered sugar, with the mixer off, 1 cup at a time, and mix on low until combined.
  • Add heavy cream, vanilla, and cocoa powder. Start the mixer on low, and then increase to medium to medium high speed and beat until combined for about 7-8 minutes. If frosting seems too thick you can always adjust the consistency and add 1-2 tablespoons of additional heavy cream. The frosting should be thick and will thicken even more if refrigerated. I always place back in the refrigerator to re-whip again to soften the consistency if I make the frosting ahead of time before I frost the cake.
  • To assemble the cake: Place first layer onto cake platter/stand. Frost the top of the first layer. Top with second layer and repeat. Then top with third layer and frost top and sides.

Nutrition

Calories: 769kcal | Carbohydrates: 102g | Protein: 8g | Fat: 41g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 492mg | Potassium: 365mg | Fiber: 6g | Sugar: 76g | Vitamin A: 1038IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg