Sourdough Discard Chocolate Cake

Last Updated on August 17, 2025 by Jamie Saechao

This one-bowl sourdough chocolate cake recipe is moist, delicious, and bursting with rich chocolate flavor! All my fellow chocolate lovers will go crazy over this decadent chocolate dessert.

Years ago, I had the perfect chocolate cake recipe. I would whip it up year after year for Christmas. Sadly, I lost that recipe… but this decadent sourdough discard cake comes so close and has filled that cake void in my life!

Sourdough discard, hot coffee, cocoa powder, and melted butter combine to create a mouth-watering treat. Topped with creamy chocolate buttercream, this delicious cake is perfect for all your special occasions!  

For more sourdough chocolate recipes, try this flaky chocolate croissant, sourdough chocolate focaccia, or browned butter sourdough chocolate cookies!

Why You’ll Love It

This truly is the best sourdough chocolate cake and here’s why you’ll love it!

• Quick + easy to whip up.  You only need one bowl to make this impressive dessert!
• Thick layers: Each cake layer is thick yet moist, making for an impressive birthday cake. 
• Flexible: If you love espresso, add more! Or dress it up with raspberry filling or drizzle it with caramel sauce.  

Recipe Notes + Tips

• The batter will be very thin and liquid, but will bake up into a thick, moist cake!
• The hot water combines with the espresso to make this a coffee infused dessert. Feel free to add more espresso powder.
• Line the bottoms of cake pans with parchment paper for easy removal.
• Don’t overmix! For a moist and tender cake, take care to mix the batter until just combined.
• For best results, scoop the flour out with a spoon, then pour it into your measuring cup. Level the top off with the back of a butter knife.

Ingredients

Cake:

• All purpose flour
• White sugar
• Cocoa – natural, unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Espresso powder
• Milk
• Melted butter
• Sourdough discard: flat + runny
• Eggs (room temperature
• Vanilla
• Boiling hot water

Buttercream Frosting:

• Milk
• Powdered sugar
• Cocoa powder (natural, unsweetened)
• Vanilla
• Espresso powder
• Butter (room temperature)

Ingredient Notes: Use natural, unsweetened cocoa powder or Dutch cocoa powder. Raw cocoa powder is less processed and will have a stronger taste. If using sourdough discard from the refrigerator, let it come to room temperature before using.

How To Make Chocolate Sourdough Cake

1. Grease and flour two round, 9 inch cake pans. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
3. Add the milk, eggs, melted butter, vanilla and sourdough discard. Mix with an electric mixer or rubber spatula until well combined.
4. Pour boiling hot water over the mixture and mix until just combined. The batter will be runny. Don’t overmix the batter!
5. Pour the batter evenly between the two pans. Bake for 30-35 minutes or until a toothpick comes out clean.

Chocolate Buttercream Frosting

To make the buttercream frosting:

1. Sift cocoa powder into medium bowl and add room temperature butter. Cream together with a hand-held mixer.
2. Sift two cups of confectioner’s sugar into the creamed mixture. Add two tablespoons of milk and cream together.
3. Continue adding sugar and butter to creamed mixture until desired consistency forms.
4. Add the vanilla extract and espresso powder and mix until combined.
5. Add more milk or more sugar until desired consistency is achieved. The frosting should be creamy and easy to spread.
6. Once the cake layers have cooled, spread chocolate frosting liberally over the top of one cake layer. Add the top layer and cover the entire cake with frosting.

Variations

• Substitute oil for the butter if needed, the texture will vary slightly.
• Decorate with chocolate chips or espresso beans for an impressive upgrade.
• Drizzle with homemade caramel sauce-yum!

Storage

Store uneaten cake in an airtight container for 4-5 days. To freeze, wrap each piece individually with plastic wrap or aluminum foil. Place in a freezer-safe container and freeze for up to 3 months.