Sourdough Discard Chocolate Pound Cake
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This sourdough discard chocolate pound cake is ridiculously moist (thanks to the sour cream and extra-virgin olive oil) and such a delicious way to use up your leftover sourdough starter! It’s topped with a simple chocolate ganache–this one is great for parties, birthdays, celebrations, or just because you’re craving a chocolate cake!
I’ve baked hundreds of different kinds of desserts at this point, but the flavor that I will never get tired of is an absolute classic: chocolate.
And what I love about this chocolate cake recipe is that it checks all the boxes: super moist, incredibly chocolatey (both in the cake and thanks to the chocolate ganache drizzle over the top), simple to make, and helps prevent food waste by using up extra sourdough discard.
The best part about bundt cakes is that they look fancy with so little work! You just pour the chocolate cake batter into the pan, and it molds the cake beautifully for you.
If you love chocolate as much as I do, don’t sleep on these amazing recipes!
- sourdough Matilda triple chocolate cake
- sourdough discard chocolate cupcakes
- fudgy sourdough discard brownie bread
Why You’ll Love This Sourdough Chocolate Pound Cake Recipe
- Rich, Decadent Chocolate Flavor. Made with cocoa powder, brewed coffee, and a silky chocolate ganache, this sourdough discard chocolate pound cake is a chocolate lover’s dream!
- Incredibly Moist and Tender. The combination of sour cream, olive oil, and sourdough discard creates a soft, moist cake with a rich, tender crumb that stays delicious for days.
- An Easy Way to Use Sourdough Discard. No fermentation or rising time required! This simple chocolate Bundt cake is a delicious way to use leftover sourdough starter while creating an impressive dessert for any occasion.
How to Make the Sourdough Discard Chocolate Pound Cake
Preheat the oven to 350°F (175°C) and generously grease (and lightly dust with cocoa powder) a 12-cup Bundt pan.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, whisk together the sugars, oil, and eggs.
Add the sour cream, sourdough discard, and vanilla extract.
Gradually mix in the dry ingredients, alternating with the coffee, until just combined.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the thickest part comes out with a few moist crumbs.
Allow the cake to cool in the pan for 15–20 minutes before transferring it to a wire rack to cool completely.
Place the chopped semisweet and milk chocolate in a heatproof bowl.
Heat the heavy cream until gently simmering, then pour it over the chocolate.
Let sit for 3–5 minutes before stirring until smooth. Mix in the vanilla extract and salt.
Allow the ganache to cool until slightly thickened, then pour over the completely cooled cake.
Let set slightly before slicing and serving.
Helpful Tips for the Best Sourdough Discard Chocolate Pound Cake
- Use room-temperature ingredients. Allow the eggs, sour cream, and brewed coffee to come to room temperature before mixing. This helps the ingredients combine evenly, creating a smooth batter and tender crumb.
- Use sourdough discard at 100% hydration. This recipe works best with sourdough discard made with equal parts flour and water by weight. Your discard doesn’t need to be active or bubbly, but it should be fresh and free of any signs of spoilage.
- Don’t overmix the batter. Once the dry ingredients are added, mix just until combined. Overmixing can develop too much gluten, resulting in a dense or tough chocolate pound cake.
- Prepare your Bundt pan thoroughly. Generously grease every crevice of your Bundt pan and lightly dust it with cocoa powder to prevent sticking. Allow the cake to cool in the pan for 15–20 minutes before carefully inverting it onto a wire rack.
- Avoid overbaking and let the cake cool before glazing. Begin checking for doneness around 50 minutes. A toothpick inserted into the thickest part should come out with a few moist crumbs but no wet batter. Allow the cake to cool completely before pouring the chocolate ganache over the top for a beautiful, smooth finish.
Equipment Needed
- 12-cup Bundt pan
- Large mixing bowl
- Medium mixing bowl
- Whisk or electric hand mixer
- Measuring cups and spoons
- Kitchen scale (optional)
- Silicone spatula
- Small saucepan
- Heatproof bowl (for chocolate ganache)
- Wire cooling rack
- Toothpick or cake tester
- Cake stand or serving platter
Storage
Room Temperature: Store the sourdough discard chocolate pound cake in an airtight container at room temperature for up to 1 day. Because the chocolate ganache contains heavy cream, refrigerate the cake for longer storage.
Refrigerator: Store the cake in an airtight container in the refrigerator for up to 5 days. For the best flavor and texture, allow the cake to come to room temperature before serving.
Freezer: For longer storage, freeze the chocolate pound cake without the ganache for up to 3 months. Wrap the completely cooled cake tightly in plastic wrap, followed by aluminum foil, and place it in a freezer-safe container or bag. Thaw overnight in the refrigerator, then bring to room temperature before adding freshly prepared chocolate ganache.
Ingredients
For the Sourdough Discard Chocolate Pound Cake
- 2 cups all-purpose flour 250 g
- 1 cup unsweetened cocoa powder 85 g
- 1 teaspoon baking powder 4 g
- ½ teaspoon baking soda 2.5 g
- ½ teaspoon salt 3 g
- 1½ cups granulated sugar 300 g
- ½ cup brown sugar packed (100 g)
- ¾ cup extra virgin olive oil or another neutral oil 180 mL
- 4 large eggs room temperature
- 1 cup sour cream room temperature (240 g)
- ½ cup sourdough discard 120 g
- ¾ cup brewed coffee room temperature (180 mL)
- 1 teaspoon vanilla extract 5 mL
For the Chocolate Ganache
- 4 ounces semisweet chocolate bar finely chopped (113 g)
- 4 ounces milk chocolate bar finely chopped (113 g)
- 1 cup heavy whipping cream 240 mL
- 1 teaspoon vanilla extract 5 mL
- Pinch of salt
Instructions
Preheat the oven and prepare the Bundt pan.
- Preheat your oven to 350°F (175°C). Generously grease a 10–12 cup Bundt pan, making sure to coat every crevice and detail. Lightly dust the pan with cocoa powder, tapping out any excess. Set aside.
Combine the dry ingredients.
- In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined. Breaking up any lumps in the cocoa powder will help create a smooth, even cake batter. Set aside.
Mix the sugars and wet ingredients.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and olive oil until thoroughly combined. Add the eggs, one at a time, whisking after each addition until incorporated.
- Next, add the sour cream, sourdough discard, and vanilla extract. Mix until the ingredients are well combined and the batter is smooth.
Combine the wet and dry ingredients.
- Gradually add the dry ingredients to the wet ingredients, alternating with the room-temperature coffee. Begin and end with the dry ingredients, gently mixing after each addition.
- Continue mixing just until the flour is incorporated and no dry streaks remain. Avoid overmixing, as this can lead to a dense or tough cake. The batter will be thick but pourable.
Transfer the batter to the Bundt pan.
- Pour the chocolate cake batter evenly into the prepared Bundt pan. Use a spatula to smooth the surface, making sure the batter settles into the details of the pan. Gently tap the pan against the countertop a few times to release any large air bubbles.
Bake the chocolate pound cake.
- Place the Bundt pan on the center rack of the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
- Avoid overbaking, as this can dry out the cake. If the top begins browning too quickly, loosely cover it with aluminum foil toward the end of baking.
Cool the cake.
- Remove the cake from the oven and allow it to cool in the Bundt pan for approximately 15–20 minutes.
- Carefully invert the cake onto a wire cooling rack and gently lift away the pan. Allow the cake to cool completely before adding the chocolate ganache. Adding ganache to a warm cake can cause it to become too thin and run off.
Chop the chocolate.
- While the cake is cooling, finely chop the semisweet and milk chocolate bars into small, evenly sized pieces. Place the chopped chocolate into a medium heatproof mixing bowl.
Heat the heavy cream.
- Pour the heavy whipping cream into a small saucepan and heat over medium-low heat until it begins to gently simmer around the edges. Small bubbles should appear along the sides of the pan, but the cream should not come to a full boil.
Combine the chocolate and cream.
- Pour the hot heavy cream over the chopped chocolate, making sure all the chocolate is submerged. Allow the mixture to sit undisturbed for approximately 3–5 minutes to soften and melt the chocolate.
- Gently stir with a whisk or spatula, starting in the center and working outward, until the chocolate is completely melted and the ganache is smooth and glossy.
- Stir in the vanilla extract and a pinch of salt.
Allow the ganache to thicken.
- Let the chocolate ganache cool at room temperature for approximately 15–30 minutes, stirring occasionally, until it reaches a thick but pourable consistency.
- The ganache should flow smoothly over the cake while being thick enough to cling to the sides.
Glaze and serve.
- Once the chocolate pound cake has cooled completely, transfer it to a serving platter or cake stand.
- Slowly pour the chocolate ganache over the top of the Bundt cake, allowing it to naturally drip down the sides.
- Let the ganache set slightly before slicing and serving. Enjoy!
