Sourdough Chocolate Cake with Mocha Frosting
Indulge in the decadence of a Sourdough Chocolate Cake with Mocha Frosting—a rich and irresistibly moist dessert that’s perfect for chocolate lovers and baking enthusiasts alike. This unique recipe combines the tangy depth of sourdough starter with the bold flavors of cocoa and freshly brewed coffee, creating a perfectly balanced cake that's both complex and satisfying. Topped with a luscious mocha frosting infused with espresso, this cake boasts layers of velvety sweetness with a subtle coffee kick. Ideal for using up sourdough discard, this show-stopping dessert is surprisingly easy to make and guaranteed to elevate any occasion. Bake this masterpiece to impress your guests or simply treat yourself—every bite is a harmonious blend of tang, sweetness, and bold chocolate flavor.
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Recipe Information
Ingredients
- 230 g All-purpose flour
- 55 g Unsweetened cocoa powder
- 200 g Granulated sugar
- 100 g Brown sugar
- 1.5 tsp Baking soda
- 1 tsp Baking powder
- 0.5 tsp Salt
- 240 g Sourdough starter (discard or fed, 100% hydration)
- 240 ml Whole milk
- 120 ml Vegetable oil
- 2 Large eggs
- 2 tsp Vanilla extract
- 240 ml Strong brewed coffee (cooled)
- 170 g Unsalted butter (softened)
- 400 g Powdered sugar
- 35 g Unsweetened cocoa powder (for frosting)
- 60 ml Espresso or strong brewed coffee (for frosting)
- 1 tsp Vanilla extract (for frosting)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.
In another bowl, whisk together the sourdough starter, milk, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing just until combined.
Stir in the cooled brewed coffee. The batter will be slightly thin, which is normal.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
Meanwhile, prepare the mocha frosting. In a large mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar and cocoa powder, beating until smooth.
Add the espresso or strong brewed coffee and vanilla extract, then mix until the frosting is light and fluffy.
Once the cakes are completely cooled, spread a layer of frosting over the top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
Decorate as desired, slice, and serve. Enjoy your Sourdough Chocolate Cake with Mocha Frosting!
Nutrition Facts
Calories |
6459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.5 g | 356% | |
| Saturated Fat | 117.7 g | 588% | |
| Polyunsaturated Fat | 68.4 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 3836 mg | 167% | |
| Total Carbohydrate | 995.5 g | 362% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 704.6 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 660 mg | 51% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 2794 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
