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–+ servings
Sourdough chocolate cake slice on a plate. It was made with sourdough discard. It has buttercream frosting.
5 from 1 vote

Moist Sourdough Chocolate Cake With Buttercream Frosting

This sourdough chocolate cake recipe is so moist and rich! It is hands down the BEST cake I have ever had. This sourdough cake is so good that every other chocolate cake will pale in comparison.
Xena Kai
Prep Time: 20 minutes
Cook Time: 25 minutes
Frosting Time 1 hour
Total Time: 1 hour 45 minutes
Servings: 1 9-Inch Cake
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Equipment

Ingredients
 

For The Sourdough Chocolate Cake

  • 1 ¼ Cup (150 g) All Purpose Flour 150 grams
  • ¾ Cup (62 g) Unsweetened Cocoa Powder 62 grams
  • 1 ¾ Cup (350 g) Granulated Sugar 350 grams
  • 1 Teaspoon (1 Teaspoon) Baking Powder
  • 2 Teaspoons (2 Teaspoons) Baking Soda
  • 1 Teaspoon (1 Teaspoon) Salt
  • 2 Teaspoons (2 Teaspoons) Espresso Powder or Instant Espresso Powder
  • 2 Teaspoons (2 Teaspoons) Vanilla Extract
  • ½ Cup (118.29 ml) Oil
  • 2 (2) Large Eggs
  • ¾ Cup (180 g) Sour Cream 180 grams, full fat
  • ¼ Cup (60 ml) Milk 60 grams, room temperature
  • 6 ½ Tablespoons (120 grams) Sourdough Discard 120 grams
  • ½ Cup (118.5 g) Hot Coffee or Hot Water

For The Chocolate Buttercream Frosting

  • 2 1/2 Cups (567.5 g) Butter room temperature
  • 7 Cups (740 g) Powdered Sugar 740 grams
  • 1 1/2 Cups (129 g) Cocoa Powder natural or Dutch-processed
  • 1/2 Cup (118.29 ml) Heavy Cream room temperature
  • 1/2 Teaspoon (0.5 Teaspoon) Salt
  • 2 Teaspoon (2 Teaspoon) Vanilla Extract

Instructions
 

For The Cake

  • Preheat oven to 350°F (177°C). Grease three 9-inch cake pans and then the bottom with parchment paper rounds. This will help prevent the cake from sticking to the bottom of the pans.
  • Combine Dry Ingredients: In a large mixing bowl, whisk the flour, cocoa powder, granulated sugar, baking powder, baking soda, salt, and espresso powder. Set aside.
  • Combine the Wet Ingredients: In a medium mixing bowl, whisk the vanilla extract, oil, eggs, sour cream, milk, and sourdough discard. Mix well until combined.
  • Pour the wet ingredients into the bowl of dry ingredients. Then, add the hot coffee (or hot water) and whisk until the batter is combined.
  • Pour the cake batter evenly into the three cake pans. Each should have roughly 430 grams of batter. For more accuracy, use a kitchen scale.
  • Bake the cakes in the oven for 20-25 minutes. To test for doneness, insert a toothpick in the center of the cake. If the took pick comes out clean, then the cakes are done.
  • Let cool completely in the bake pan. Take out of the pan and wrap in plastic wrap. Place in the refrigerator for one hour before assembling.

For The Chocolate Buttercream Frosting

  • Place the room temperature butter in the bowl of a stand mixer. Using the paddle attachment, cream on medium speed for one to two minutes.
  • Add the powdered sugar and cocoa powder. Then, add salt, heavy cream and pure vanilla extract. Mix until fluffy.
  • Transfer the frosting into a piping bag or use a spatula to frost the cake.