Sourdough Chocolate Cake
This Sourdough Chocolate Cake is the ultimate chocolate lover’s dessert. It's super moist, decadent, and topped with a rich chocolate buttercream frosting.
Servings: 16 servings
Equipment
Ingredients
- 113 gram butter ½ cup
- 400 grams sugar 2 cups
- 2 large eggs
- 300 grams milk 1 ¼ cup
- 120 grams sourdough discard ½ cup
- 5 grams vanilla extract 1 teaspoon
- 245 grams all-purpose flour 1 ¾ cup
- 5 grams baking soda 1 teaspoon
- 5 grams baking powder 1 teaspoon
- 3 grams salt ½ teaspoon
- 35 grams cocoa powder ⅓ cup
Chocolate buttercream
- 170 grams butter ¾ cup
- 360 grams powdered sugar 3 cups
- 5 grams vanilla 1 teaspoon
- 50 grams cocoa powder ½ cup
- 60 grams milk ¼ Tablespoons
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, cream butter and sugar together until pale and smooth, about 5–7 minutes.113 gram butter, 400 grams sugar
- Add the eggs and beat until combined.2 large eggs
- Mix in the milk, sourdough discard, and vanilla extract.300 grams milk, 120 grams sourdough discard, 5 grams vanilla extract
- Add the dry ingredients and mix until just incorporated.245 grams all-purpose flour, 5 grams baking soda, 5 grams baking powder, 3 grams salt, 35 grams cocoa powder
- Add the batter to a 9x13 metal pan that has been greased or lined with parchment paper.
- Bake for about 27-30 minutes, or just until a toothpick inserted in the center of the cake comes out clean. If you use a glass pan, your cake may need a couple more minutes to bake.
- Remove the cake from the oven and let cool.
- Meanwhile, prepare the chocolate frosting by beating the butter until smooth and light and fluffy in a large bowl.170 grams butter
- Add in the remaining frosting ingredients and mix until smooth. If the frosting is too thick, add a little more milk as needed.360 grams powdered sugar, 5 grams vanilla, 50 grams cocoa powder, 60 grams milk
- Spread the frosting over the cooled cake with a knife or offset spatula. Serve and enjoy!
Notes
- Line the cake pan with parchment paper if you would like to easily pull the cake out of the pan to serve. When the cake has cooled, you can gently lift the cake out of the pan with the sides of the parchment paper.
- Let the cake cool before adding the frosting so that the frosting doesn't melt off the cake.
- Do not overbake the cake. All ovens are different, so to know if your cake is done baking, insert a toothpick or cake tester into the center of the cake. You'll know it is ready if the toothpick comes out clean.
Nutrition
Serving: 1slice | Calories: 351kcal | Carbohydrates: 57g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 300mg | Potassium: 128mg | Fiber: 2g | Sugar: 41g | Vitamin A: 418IU | Calcium: 60mg | Iron: 1mg
