Mocha Chocolate Sourdough Bundt Cake
This easy sourdough chocolate cake is a delicious way to use your sourdough starter. Dense and rich, with a slight sourdough tang, this mocha chocolate cake is a great sourdough recipe.
A rich, spongy, chocolatey cake? Yes, please.
An amazingly delicious one bowl cake you make with your sourdough starter discard? Heck. Yes.
This chocolate bundt cake uses sourdough starter and brewed coffee to help the taste be extra rich and have a great depth of flavor – but it doesn’t really taste like coffee or have too sour of a sourdough flavor. Trust me, the combination is great here!
Don’t throw your discard away! Try these amazing recipes that use sourdough discard :
How to make this cake
Sourdough cake is so easy to make! For the compete recipe make sure you scroll to the recipe card below, but here is a general overview:
- Preheat the oven and prepare the bundt pan with butter and flour.
- In a large mixing bowl, combine the butter and sugar with a fork until combined.
- Add the eggs, one at a time, and whisk until combined.
- Whisk in the vanilla extract.
- Add the flour, brewed coffee, cocoa powder, vegetable oil, baking powder, baking soda, and sourdough starter to the bowl.
- Whisk until combined.
- Pour into the prepared bundt pan.
- Bake for 35 minutes, or until a toothpick inserted inside comes out clean.
- Cool in the pan for 10 minutes, and then turn out onto a cooling rack.
- Prepare the chocolate ganache and drizzle over the cooled cake.
What kind of sourdough starter do you need for this recipe?
This recipe calls for 100 % hydration sourdough starter. You can use sourdough discard or fed and active sourdough starter for this recipe.
Kids in the kitchen: How your kids can help you cook
Inviting kids into the kitchen with you is a great way to help teach kids important kitchen skills, but also to help them be more interested in actually taking a bite of food – and enjoying it!
This recipe is great for beginner bakers because it is so easy! It is great for learning to measure, crack eggs, whisk liquids, identify new smells and flavors, and in learning how different ingredients flavors work together.
- Kids aged 1-3 can help you measure ingredients and whisk the ingredients together.
- Kids aged 4-6 can do everything above plus help you crack the eggs and prepare the bundt pan.
- Kids aged 7-10+ can help you do everything above, plus help you pour the batter into the pan.
*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.
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Chocolate Mocha Sourdough Bundt Cake
Ingredients
- 1 ¼ cup sugar
- ½ cup unsalted butter room temperature
- 1 cup sourdough starter discard or active, room temperature
- 2 cups all purpose flour
- 1 cup brewed coffee room temperature
- 3 eggs
- 2 teaspoons vanilla extract
- 3 Tablespoons baker’s cocoa
- 3 Tablespoons vegetable oil
- 1 tsp baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Chocolate Ganache
- 4 ounces bittersweet chocolate finely chopped
- 1 ½ Tablespoons corn syrup
- ½ cup heavy cream
- 1 ½ Tablespoons brown sugar
- 1 pinch salt
Instructions
- Preheat the oven to 350 Fand prepare the bundt pan with butter and flour.
- In a large mixing bowl, combine the butter and sugar with a fork until combined.
- Add the eggs, one at a time, and whisk until combined.
- Whisk in the vanilla extract.
- Add the flour, brewed coffee, cocoa powder, vegetable oil, baking powder, baking soda, and sourdough starter to the bowl.
- Whisk until combined.
- Pour into the prepared bundt pan.
- Bake for 35 minutes, or until a toothpick inserted inside comes out clean.
- Cool in the pan for 10 minutes, and then turn out onto a cooling rack.
- Chocolate Ganache
- Place the chopped chocolate, the corn syrup, and a pinch of salt in a medium bowl.
- Place the heavy cream and the sugar into a small saucepan and heat on a skillet until just hot enough to melt the sugar. Make srue you stir occassionally.
- Pour the hot milk and sugar mixture over the chocoalte.
- Whisk until it is smooth.
- Drizzle over the cooled cake.
Nutrition
Hi Jenni! Wow this cake looks great. I love that if uses sourdough starter! I'd love to try this, but I don't know how to make a starter. (I tried once during the summer, but it didn't turn out so well, as in the starter just kind of sat there and didn't poof up or anything). Any advice?
Hi Kyleen! I didn't actually make my own starter, I was handed down part of someone else's. But I will try to help anyway! There are, quite literally, a billion ways to make your own starter, but it is really quite simple. Check out this article from Peter Reinhart (http://www.nytimes.com/2010/05/19/dining/19pizzarex5.html). And here is another good recipe (although this one you have to read the article ot find the recipe, its hidden in there!) http://ruhlman.com/2009/07/simple-sourdough-starter/
I hope this helps!!
interesting recipe
http://www.panchamrutham.blogspot.com/
I just made this cake. The batter is yummy. I am concerned that it did not list flour. Hopefully the sourdough starter has enough flour. If not, I will let you know.
I know it seems scary, but trust your starter!
The cake turned out very tasty. I guess flour is not needed. Now we will see how my guests enjoy.
So glad the cake turned out well for you!
You said you didn’t know where this recipe came from? There was a Betty Crocker Magazine called “Sphere” in the 70s. My sister was wild about a cake by the name of-Chicolate Mocha Sourdough cake-this looks just like it. She lost the magazine years ago-we’re going to try it!
I don’t see what temp to bake at so I assume 350?
What’s the size of your bundt pan?
WHAT?? This recipe calls for 2 cups flour! I made the cake but it is really bland. I used Stevia instead of sugar & the cake was not sweet. To sweeten it, I melted butter & microwaved some Carmel syrup, stirred together & drizzled it over the cake. I hope it helps.
Interesting choices! A caramel drizzle on top is a great idea.