Fudgy, Silky Sourdough Chocolate Cake that's Not Too Sweet

By Sugar Spun Run · 110 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour the sides of two 8-inch cake pans, tap out the excess flour, and line the bottoms with parchment rounds.
2. In a large bowl, whisk together the flour, sugars, cocoa powder, baking soda and salt until fully combined.
3. Add the melted butter and oil and stir until everything is moistened and combined.
4. Add the buttermilk and stir gently. Then add the sourdough discard, eggs and vanilla and stir well.
5. Add the hot water and stir until the batter is smooth with no lumps; it will be thin. Scrape down the sides and bottom of the bowl.
6. Divide the batter evenly between the pans. Bake on the center rack for 30-35 minutes, until a toothpick comes out clean or with a few moist crumbs.
7. Cool in the pans for 10 minutes, loosen the edges with a knife, then invert onto racks and cool completely.
8. For the frosting, beat the softened butter in a large bowl until smooth and creamy.
9. On low speed, add the powdered sugar 1 cup at a time, mixing until incorporated.
10. Stir in the cocoa powder. If the mixture is too thick, add the heavy cream a little early.
11. Add the sour cream and vanilla and stir to combine.
12. On low speed, slowly drizzle in the heavy cream until fully incorporated, scraping the bowl so it is well mixed.
13. Spread the frosting over the cooled cakes, then slice and serve.

Summarized from Sugar Spun Run's video. Watch it for the details.

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EggCreamBrown sugarHeavy creamBreadSour creamButtermilkSourdough bread