Sourdough Chocolate Bundt Cake
This Sourdough Chocolate Bundt Cake is soft, fluffy, rich, and deeply chocolatey with a subtle tang from sourdough discard. A touch of coffee in the batter intensifies the chocolate flavor, and it’s finished with a glossy chocolate ganache and a sprinkle of mini chocolate chips. Perfect for using up sourdough discard in the most decadent way possible.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
All-purpose flour
Cocoa powder
Salt
Baking powder
Baking soda
Eggs
Vanilla extract
Olive oil (substitution: oil of choice)
Sourdough discard (substitution: Greek yogurt)
Granulated sugar
Brown sugar
Milk of choice
Hot fresh brewed coffee
Heavy cream
Dark chocolate chips
Why You’ll Love a Sourdough Chocolate Bundt Cake:
Rich, Decadent Chocolate Flavor: The cocoa and coffee in the batter create a deep, bold chocolate flavor that’s truly indulgent.
Perfectly Soft and Fluffy Texture: The sourdough discard adds structure and moisture, making every slice irresistibly tender.
Subtle Tang from Sourdough: A hint of tang from the sourdough discard enhances the overall flavor profile and balances the sweetness.
Glossy Chocolate Ganache Topping: Each slice is finished with a smooth, shiny layer of ganache that melts in your mouth.
Melty Mini Chocolate Chips: The mini chips add pockets of chocolate in every bite for extra richness and texture.
Great Use for Sourdough Discard: It’s a creative and delicious way to use up leftover discard without letting it go to waste.
Make-Ahead Friendly: This cake stays moist for days, making it perfect for preparing ahead for gatherings or special occasions.
Stunning Presentation: Baked in a bundt pan and topped with ganache and chocolate chips, it’s a showstopper dessert for any table.
Pairs Perfectly with Coffee: The subtle coffee notes in the cake make it ideal to enjoy with a hot cup of your favorite brew.
Crowd Favorite: Whether for a celebration or weeknight treat, this chocolate bundt cake is a guaranteed hit.
Tips for Making a Sourdough Chocolate Bundt Cake:
Use Room Temperature Ingredients: Bring eggs, sourdough discard, and buttermilk (or other dairy) to room temperature to ensure a smooth, even batter and consistent texture.
Bloom the Cocoa Powder: Mix the cocoa powder with hot coffee to “bloom” it—this enhances the depth and richness of the chocolate flavor.
Weigh Your Dry Ingredients: Use a kitchen scale to measure flour and cocoa powder for the most accurate and fluffy result—too much can make the cake dense.
Don’t Over-Mix the Batter: Mix just until the ingredients are combined to avoid overdeveloping the gluten, which can lead to a tough crumb.
Grease and Flour the Bundt Pan Generously: Prevent sticking by coating every crevice of the bundt pan with butter or nonstick spray and a light dusting of flour or cocoa powder.
Use Fresh Sourdough Discard: Use discard that’s no more than a few days old and has been stored in the fridge. Older discard can be too sour and affect the flavor.
Let the Cake Cool Before Ganache: Allow the bundt cake to cool completely before pouring on the ganache so it sets properly and doesn’t melt off.
Use High-Quality Chocolate: For the ganache and the chocolate chips, opt for good-quality semi-sweet or dark chocolate to enhance richness.
Tap the Pan Before Baking: After pouring the batter into the bundt pan, tap it gently on the counter to release any trapped air bubbles.
Add Mini Chocolate Chips While Ganache Is Warm: Sprinkle the mini chips over the ganache while it’s still slightly warm so they stick without fully melting.
How to Store a Sourdough Chocolate Bundt Cake:
Room Temperature (Short-Term):
Store the bundt cake in an airtight container at room temperature for up to 2 days. Keep it in a cool, dry place away from direct sunlight.Refrigerator (Extended Freshness):
For longer freshness, store the cake in the refrigerator in an airtight container for up to 5 days. Let it come to room temperature or warm slightly before serving to restore its soft texture.Freezer (Long-Term Storage):
Wrap individual slices or the whole bundt cake tightly in plastic wrap, then foil, and store in a freezer-safe container or bag for up to 2 months. Thaw in the fridge overnight before serving.Avoid Moisture Build-Up:
Place a paper towel inside the container to help absorb excess moisture and keep the ganache topping from becoming sticky.Best Way to Reheat:
Warm slices gently in the microwave for 10–15 seconds to soften the crumb and slightly melt the chocolate chips and ganache for that fresh-from-the-oven feel.
FAQs:
Q: Can I make this sourdough chocolate bundt cake without sourdough discard?
A: Yes! You can substitute the sourdough discard with plain Greek yogurt or buttermilk in equal amounts. The cake will still be moist and delicious, but you’ll miss the subtle tang from the sourdough.
Q: Do I need to use coffee in the batter?
A: While it’s optional, adding brewed coffee or espresso enhances the chocolate flavor without making the cake taste like coffee. Hot water can be used instead, but the flavor won’t be as deep and rich.
Q: What kind of cocoa powder works best?
A: Dutch-processed cocoa powder is recommended for a darker, more intense chocolate flavor. However, natural unsweetened cocoa powder can also be used if that’s what you have on hand.
Q: Can I use a different pan if I don’t have a bundt pan?
A: Yes. You can bake this cake in a 9x13" pan or divide it between two 8" round pans. Just adjust the bake time accordingly and watch for doneness around the 25–30 minute mark.
Q: How do I know when the bundt cake is done baking?
A: The cake is done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). This typically takes about 45–55 minutes, depending on your oven and pan.
Q: Can I make the ganache topping ahead of time?
A: Yes! The ganache can be made ahead and stored in the fridge for up to a week. Reheat gently over low heat or in short microwave bursts to pour over the cake.
Q: Should I coat the bundt pan before baking?
A: Absolutely. Grease the bundt pan generously with butter and dust with cocoa powder to help the cake release cleanly and preserve the beautiful shape.
Q: Can I freeze the cake with the ganache topping?
A: Yes. Freeze the cake uncovered for 1–2 hours to set the ganache, then wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.
Q: Can I make this cake in advance for a party?
A: Definitely! The cake can be made 1–2 days ahead. Store it covered at room temperature or in the fridge, then add a fresh drizzle of ganache before serving for that bakery-fresh look.
Check out my other chocolate desserts on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this sourdough chocolate bundt cake. Happy baking!
