Sourdough Chocolate Cake:
This moist, fudgy chocolate cake is made with sourdough discard and frosted in a rich, chocolatey buttercream frosting.
Prep Time40 minutes mins
Cook Time29 minutes mins
Total Time1 hour hr 9 minutes mins
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 769kcal
- 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
- ⅛ teaspoon kosher salt
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.
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