Sourdough Chocolate Bundt Cake
Indulge in the rich decadence of our Sourdough Chocolate Bundt Cake, a delightful treat made with sourdough discard that promises to elevate your dessert experience. Each bite of this moist and flavorful cake is infused with the tangy essence of sourdough, perfectly complemented by the deep, indulgent flavor of chocolate. Topped with a luscious chocolate ganache, this cake is a true celebration of irresistible sweetness. Whether enjoyed as an everyday indulgence or a special occasion delight, our Sourdough Chocolate Bundt Cake is sure to satisfy your chocolate cravings and leave you craving more.
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
Sourdough discard
Granulated sugar
Brown sugar
Milk of choice
Hot strong coffee
Heavy cream
Semi-sweet or dark chocolate chips
Tips for making a Sourdough Chocolate Bundt Cake:
Quality Ingredients: Use high-quality cocoa powder, chocolate, and sourdough discard for the best flavor in your cake.
Sourdough Discard: Incorporate sourdough discard into the batter to add complexity and depth of flavor. Ensure the discard is at room temperature before using.
Proper Mixing: Mix the batter until just combined to avoid over-mixing, which can result in a dense cake.
Bundt Pan Preparation: Grease and flour the bundt pan thoroughly to ensure the cake releases easily after baking. Consider using a non-stick bundt pan or a silicone bundt pan for easier release.
Even Distribution: Distribute the batter evenly in the bundt pan to ensure the cake bakes evenly.
Baking Time: Bake the cake until a toothpick inserted into the center comes out clean, with a few moist crumbs attached. Avoid overbaking to maintain moisture.
Cooling Period: Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This helps prevent the cake from sticking to the pan.
Chocolate Ganache: Use good quality chocolate and cream for the ganache.
Ganache Application: Pour the ganache over the cooled cake, starting from the center and allowing it to cascade down the sides. Use an offset spatula to smooth the ganache, if necessary.
Decorating: Add extra decorations like chocolate shavings, sprinkles, or edible flowers to enhance the appearance of the cake.
Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Allow the cake to come to room temperature before serving for the best texture.
Check out my other chocolate-themed 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!
