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Sourdough Chocolate Bundt Cake

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In another large bowl, beat eggs with granulated and brown sugar until well combined.
  4. Add oil, Greek yogurt (or sour cream), milk, vanilla extract, and sourdough discard. Mix until smooth.
  5. Gradually add dry ingredients to the wet mixture and stir until just combined.
  6. Slowly add hot coffee or boiling water to the batter, mixing gently until glossy and smooth. Batter will be thin.
  7. 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.
  8. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  9. 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.
  10. Pour ganache over the cooled cake and immediately sprinkle with mini chocolate chips.
  11. 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

Find it online: https://yumfoodusa.com/sourdough-chocolate-bundt-cake/