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Best Sourdough Discard Chocolate Cake

If you’re looking for the best sourdough discard chocolate cake recipe, this is it! There’s no better way to use sourdough discard.

sourdough discard chocolate cake

The process of making a no-yeast sourdough boule is not for the novice baker and it’s certainly not for the time-crunched. More than once I’ve discussed with my fellow baking addict, Sally of Real Mom Nutrition, the commitment required to work sourdough into your schedule.

I, for one, plan to keep my starter alive as long as possible. And to do that, I have to feed my starter at least once a week… boule baked or not.

And with feeding the starter, of course, comes the inevitable — sourdough discard.

When I first made my Sourdough Discard Banana Bread with Chocolate Chips…

sourdough discard chocolate chip banana bread

… I had no idea it would turn out to be one of my family’s all-time favorite recipes. I made it countless times during quarantine… and apparently, so have many other people. It’s rapidly become one of my most popular recipes and for good reason.

It’s easy and delicious — my two favorite qualities in a baking recipe.

Primed to knock it out of top spot, though, is this new Sourdough Discard Chocolate Cake:

sourdough discard chocolate cake

I mean, look at it. If you can’t envision the deliciousness, I’m not sure what else to say.

sourdough discard chocolate cake

I realized early in my sourdough experience that one of the shortcomings of so many sourdough discard recipes is how little discard they used.

I get that if you’re just doing a one-time feeding maybe a few ounces is enough to whip up some sourdough pancakes and call it a day. But for those of us accumulating a jar full of discard, we need sourdough discard recipes that use a lot of discard.

sourdough discard chocolate cake

And that recipe needed to be a show-stopper. I get that sourdough crackers have a place, but c’mon. Who can say no to sourdough discard chocolate cake?

I’ve made this cake multiple times and even shared the recipe with a friend who asked for it as soon as shared a pic of it on Instagram. So just know it’s well-tested, family-approved, and just what you need to make something special with your sourdough discard. Enjoy! ~Regan

sourdough discard chocolate cake
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Best Sourdough Discard Chocolate Cake

  • Author: Regan Jones, RD
  • Total Time: 1 hour 10 minutes
  • Yield: 1 Bundt cake


If you’re looking for the best sourdough discard chocolate cake recipe, this is it! There’s no better way to use sourdough discard.



  • 1 cup oil
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 cup (275 g) sourdough discard*
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose or cake flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/3 cup cocoa powder


  • 1/4 cup butter
  • 2 tablespoons cocoa powder
  • 3 tablespoons milk
  • 1/2 pound powdered sugar (this is 1/2 of a 1-pound box)
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. Grease and flour a Bundt*** pan; set aside.
  2. Beat together oil, sugar, eggs, discard and extract with a handheld mixer until smooth.
  3. Whisk together flour, baking soda, salt, and cocoa powder; add to oil mixture and beat with mixer for 2 minutes.
  4. Pour batter into prepared pan. Bake until a wooden pick inserted into center of cake comes out clean (about 45 minutes).
  5. Let cake cool in pan 15 minutes on a wire rack. Invert cake onto cake plate to let cool.
  6. Meanwhile, prepare Icing by combining butter, cocoa powder, and milk in a medium-size saucepan; cook over medium heat until butter melts. Remove from heat; add powdered sugar and vanilla. Beat until smooth. Drizzle over warm cake.


*If you don’t have “sourdough discard” simply substitute 1/2 cup additional flour and 1/2 cup water.

**A big thanks to Sally at Real Mom Nutrition for this Icing recipe. It’s from her mom’s Texas Sheet Cake and it’s delicious. It’s versatile, easy and makes a great icing for any chocolate cake when you don’t want to cover the entire cake.  

**If you don’t have a Bundt pan, I recommend making this in a 13- x 9-inch rectangular baking dish. Check for doneness 15 minutes early and bake until a wooden pick inserted in center of cake comes out clean.

  • Prep Time: 10
  • Cook Time: 60
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Check out these other easy baking recipes for Chocolate Lovers!

Mississippi Mud Brownies

Mississippi Mud Brownies

5 ingredient flourless brownies

5 Ingredient Flourless Brownies

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  1. I made this recipe into 18 cup cakes and it was delicious. I’ll definitely use it again. I cooked them for 15 minutes and they turned out perfect

  2. Lovely texture! will definitely make again (converted all the measurements to grams to make it quicker for me!)

  3. Not sure why there isnt a bake time given for this recipe in the instructions. It was 45 min for me.

    1. I don’t think so. It has a note about making it an a 13- x 9-inch baking dish or pan. If you’re thinking of a much larger baking sheet, I still think it will be enough batter. But do check on it to test for doneness earlier than you would the Bundt recipe. Hope that helps!

  4. In 45 minutes, the batter shook like there it was completely unbaked underneath the crust. Unfortunately, I put a thermometer in to check the temperature and it deflated it. It was only 150 degrees so I had to bake it quite awhile longer, but it stayed deflated. I sure hope it is ok.

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