This rich and ultra-moist sourdough chocolate bundt cake is a luxurious way to use up sourdough discard. With deep cocoa flavor, a velvety ganache glaze, and a sprinkle of chocolate chips, it’s a decadent dessert fit for any chocolate lover’s table.
Why You’ll Love This Recipe
If you’re looking for a creative and indulgent way to use sourdough discard, this cake is it. The sourdough adds a subtle tang and incredible moisture that elevates the chocolate flavor beautifully. Topped with a glossy ganache and mini chocolate chips, it delivers a professional finish with homemade comfort. It’s easy to make, doesn’t taste “sour,” and stays fresh for days — perfect for celebrations, gifting, or a rich weeknight treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup plain Greek yogurt or sour cream
- ½ cup milk
- 2 tsp vanilla extract
- ¾ cup hot coffee or boiling water
For the Ganache:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
For Topping:
- ½ cup mini chocolate chips
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, beat the eggs with the granulated sugar and brown sugar until smooth.
- Add the vegetable oil, Greek yogurt (or sour cream), milk, vanilla extract, and sourdough discard. Mix until fully combined.
- Add the dry ingredients to the wet mixture and stir until just incorporated.
- Slowly pour in the hot coffee or boiling water and mix until the batter is glossy and smooth. The batter will be thin.
- Pour the batter into the prepared bundt pan.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Prepare the ganache: Heat the heavy cream until just simmering. Pour over the chocolate chips in a bowl and let sit for 1 minute. Whisk until smooth and glossy.
- Pour the ganache evenly over the cooled cake. Immediately sprinkle with mini chocolate chips before the ganache sets.
Servings and timing
- Servings: 12
- Prep Time: 20 minutes
- Baking Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Calories per serving: 430 kcal
Variations
- Espresso boost: Add 1 tsp espresso powder to the dry ingredients for even deeper chocolate flavor.
- Nutty topping: Sprinkle chopped walnuts or pecans over the ganache for crunch.
- Cinnamon twist: Add ½ tsp cinnamon for a subtle warmth.
- Dairy-free: Use plant-based yogurt, milk, and cream alternatives to make it dairy-free.
- Bundt to loaf: Bake in two loaf pans instead of a bundt if preferred. Adjust baking time accordingly.
Storage/Reheating
- Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: Wrap slices tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: Microwave individual slices for 15–20 seconds for a warm, gooey texture.
FAQs
Does the sourdough make the cake taste sour?
No, the sourdough discard adds moisture and depth without a noticeable sour flavor.
Can I use active sourdough starter instead?
Yes, but it’s best to use unfed discard for the correct texture and to avoid excess rise.
What kind of cocoa powder is best?
Use unsweetened natural or Dutch-process cocoa powder for rich chocolate flavor.
Can I skip the ganache?
You can, but the ganache adds a luxurious finish. Alternatively, dust with powdered sugar.
Can I substitute the coffee?
Yes, use boiling water if you prefer not to use coffee. It still enhances the chocolate flavor.
Do I need to sift the dry ingredients?
It’s optional but helps create a smooth, lump-free batter.
Can I use chocolate chunks instead of mini chips?
Yes, but mini chips are easier to distribute and stick to the ganache.
How do I prevent sticking in a bundt pan?
Grease thoroughly with butter or spray, then dust with cocoa powder or flour before pouring in the batter.
Is this cake freezer-friendly?
Yes. Wrap tightly and freeze whole or in slices. Thaw at room temperature.
What type of chocolate is best for the ganache?
Use high-quality semi-sweet chips or chopped chocolate for the smoothest finish.
Conclusion
Sourdough Chocolate Bundt Cake with Ganache and Chocolate Chips is a truly special dessert—moist, rich, and perfect for making the most of sourdough discard. With bold chocolate flavor, a glossy ganache topping, and a soft crumb, it’s a foolproof cake that’s as satisfying to make as it is to eat. Whether you’re sharing with friends or enjoying a personal baking moment, this bundt cake always delivers.
Sourdough Chocolate Bundt Cake
Rich, ultra-moist, and intensely chocolaty, this sourdough chocolate bundt cake is a delicious way to use sourdough discard. Topped with a glossy ganache and sprinkled with mini chocolate chips, it’s a showstopping treat for serious chocolate lovers.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup milk
- 2 tsp vanilla extract
- 3/4 cup hot coffee or boiling water
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup mini chocolate chips (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another large bowl, beat eggs with granulated and brown sugar until well combined.
- Add oil, Greek yogurt (or sour cream), milk, vanilla extract, and sourdough discard. Mix until smooth.
- Gradually add dry ingredients to the wet mixture and stir until just combined.
- Slowly add hot coffee or boiling water to the batter, mixing gently until glossy and smooth. Batter will be thin.
- Pour batter into the prepared bundt pan and bake for 45–55 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- To make the ganache, heat heavy cream until just simmering. Pour over chocolate chips in a heatproof bowl. Let sit for 1 minute, then whisk until smooth and glossy.
- Pour ganache over the cooled cake and immediately sprinkle with mini chocolate chips.
- Let ganache set slightly before slicing and serving.
Notes
- Use unfed sourdough discard for best results—no need to activate it beforehand.
- Hot coffee enhances the chocolate flavor, but boiling water can be used as a substitute.
- Let the ganache sit briefly before pouring if you prefer a thicker drizzle.
- Store cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 35g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg