This Sourdough Chocolate Bundt Cake is a luscious, moist, and rich dessert that's perfect for chocolate lovers. The combination of cocoa powder, sourdough discard, and a touch of brewed coffee creates a deep, complex flavor profile, while the chocolate ganache adds a smooth, indulgent finish. This cake is not only delicious but also a beautiful centerpiece for any dessert table.
Why You'll Love This: This cake is incredibly moist and rich, thanks to the combination of olive oil, sourdough discard, and hot coffee. The sourdough discard adds a subtle tang that enhances the chocolate flavor without being overpowering. Topped with a silky chocolate ganache, this Bundt cake is sure to impress your guests and satisfy any chocolate craving.
Perfect Occasion: Ideal for birthdays, special occasions, or as a show-stopping dessert for dinner parties. It’s also perfect for family gatherings or when you want to treat yourself to a luxurious chocolate dessert. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.
Decoration Tips:
- Sprinkle the ganache with mini chocolate chips or chocolate shavings for added texture and visual appeal.
- Dust the top with a light coating of powdered sugar for a classic look.
- Garnish with fresh berries or mint leaves to add a pop of color.
- Serve on a decorative cake stand to make it the centerpiece of your dessert table.
Ingredients:
- Sourdough Chocolate Bundt Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup olive oil (or oil of choice)
- 1/2 cup sourdough discard
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 cup milk of choice
- 1/2 cup hot, fresh and strong brewed coffee
- Chocolate Ganache:
- 1/2 cup heavy cream
- 7 oz semi-sweet or dark chocolate chips (or a mixture of both)
- Optional: mini chocolate chips, for topping
Instructions:
- Prepare the Pan:
- Preheat the oven to 350°F (175°C). Grease a 10-cup Bundt pan with butter and dust with flour. Set aside.
- Make the Batter:
- In a medium bowl, whisk together flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
- In a separate large bowl, whisk together eggs, vanilla, olive oil, sourdough discard, both sugars, and milk until well combined.
- Pour the dry ingredients into the wet mixture. Use a wooden spoon or spatula to gently mix until just combined.
- Pour the hot coffee into the batter and gently mix until just combined and smooth.
- Bake the Cake:
- Pour the batter into the prepared Bundt pan.
- Bake at 350°F (175°C) for 35-40 minutes, or until a skewer inserted into the middle comes out clean or with no moist crumbs.
- Allow the cake to rest in the pan for 10-15 minutes until the edges start to release from the sides of the pan.
- Carefully invert the cake onto a cooling rack and let it cool until warm.
- Make the Chocolate Ganache:
- In a medium microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
- Drizzle the ganache over the warm cake. Top with mini chocolate chips if desired.
Enjoy this Decadent Sourdough Chocolate Bundt Cake, a perfect blend of rich chocolate flavors and moist, tender texture!