This sourdough discard chocolate cake is the perfect recipe for chocolate lovers who want something a bit unexpected. It's rich, fudgy, and deeply chocolatey, with a slight tang from the sourdough that keeps things interesting. Whether you're baking for a special occasion, hosting a dinner party, or just need a no-fuss sourdough chocolate olive oil cake that delivers, this one's a keeper.
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This recipe was originally inspired by one from Riverford, and we fell in love with it from the very first bite (it also inspired me to add orange to my Sourdough Chocolate Crinkle Cookies). So, of course, we had to make a sourdough version - because everything's better with a little starter, right?
Using Sourdough Discard in Baking Cakes
Adding sourdough discard to cakes isn't just a quirky baking trick-it actually improves your bakes. Here's why it's a great thing to do, especially if you're after the best chocolate cake with real depth:
- Longer shelf life. The natural acidity in discard helps keep your moist chocolate cake fresh for longer.
- Better flavour. That slight tang adds complexity and enhances the cocoa for a deeper, richer taste.
- Digestibility. The flour in discard is already partially fermented, which some people find gentler on the gut.
- No waste . You're using up something that would otherwise go in the bin-win-win.
- Best texture - Discard adds structure and softness, helping you achieve that tender, just-fudgy-enough crumb.
Ingredients and Substitutes
Here's everything you will need for this sourdough chocolate cake recipe:
- oranges: both zest and juice.
- olive oil: we used extra virgin olive oil, but vegetable oil or avocado oil may be used too.
- apple cider vinegar: or white wine vinegar.
- salt.
- sourdough starter discard: 100% hydration, at room temperature for easier mixing. Since the cake batter isn't left to ferment, you may use active sourdough starter in this recipe too.
- plain flour: a.k.a. all-purpose flour.
- baking powder.
- unsweetened cocoa powder: use Dutch process cocoa powder for deep, dark colour.
- baking soda: a.k.a. bicarbonate of soda.
- ground almonds: a.k.a. almond flour.
- caster sugar: or white granulated sugar.
As always, find ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
1. Place the zest of all 3 oranges into a small saucepan with olive oil. Warm over low heat until it's just warmer than body temperature. Take it off the heat, cover and leave it for 30 minutes to infuse (better yet, a few hours).
2. Grease and line a 20cm springform cake tin with baking parchment paper. Preheat the oven to 180⁰C/ 356⁰F.
3. In a medium bowl or a jug, combine orange juice, water, vinegar, salt and sourdough discard, whisking just enough to combine.
4. When the olive oil is infused, pour it into the orange juice mixture and whisk to combine.
5. In a separate large mixing bowl, mix the flour, baking powder, baking soda, cocoa powder, ground almonds and sugar.
5. Make a well in the dry ingredients, pour in the wet ingredients and, using a rubber spatula, fold the mixture gently until incorporated.
TIP: Avoid using an electric hand mixer here; fold gently for best results.
6. Scoop the chocolate cake batter into the prepared cake tin and bake for 35-40 minutes. A wooden skewer (or a cake tester) inserted into the centre of the cake should come out clean. Enjoy warm or at room temperature!
Serving Suggestions
This chocolate sourdough cake is the kind of cake that doesn't need much dressing up (especially when served slightly warm). But a little something on the side never hurts.
For a vegan option, serve it with a dollop of whipped coconut cream or a scoop of dairy-free vanilla ice cream. A handful of fresh raspberries or a dusting of cocoa powder also go a long way.
If you're not keeping it vegan, try it with whipped cream, a spoonful of sour cream, or even a drizzle of dark chocolate ganache. Trust us- it's a perfect way to level up each bite.
And of course, this cake loves company. Pair with a mug of hot coffee and you've got the ideal afternoon situation.
Storage
Keep any leftover cake in an airtight container at room temperature away from direct sunlight for up to 3 days.
Variations
Want to switch things up? This sourdough chocolate cake is super adaptable. Here are a few easy twists:
- Fresh raspberries. Skip the orange zest and gently fold a handful of raspberries into the batter just before baking. The bursts of tart fruit pair beautifully with the rich cocoa.
- Espresso kick. Add a teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate flavour even more. Great with a side of hot coffee.
- Vanilla twist. Stir a teaspoon of vanilla extract into the wet ingredients for extra warmth and complexity - especially nice if you're skipping the orange.
More Sourdough Discard Things
If you bake lots of sourdough bread, you'll probably be on a constant lookout for new and exciting sourdough discard recipes too. Here are some of our favourites:
Sourdough Discard Chocolate Cake (Made With Olive Oil)
Equipment
- Zester
- 20 cm Cake Tin
Ingredients
- 3 oranges all zest + 80 ml juice
- 80 ml (5¼ tablespoon) olive oil
- 130 ml (½ cups + 1 tbsp) water
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt
- 100 g (3.53 oz) sourdough discard 100% hydration, at room temperature
- 50 g (6 tablespoon) plain flour a.k.a. all-purpose flour
- ½ teaspoon baking powder
- 60 g (½ cups) cocoa powder unsweetened
- ½ teaspoon baking soda a.k.a. bicarbonate of soda
- 30 g (¼ cups) ground almonds a.k.a. almond flour
- 180 g (1¼ cups + 1 tbsp) caster sugar or granulated sugar
Instructions
- Place the zest of all 3 oranges into the pan with olive oil. Warm over low heat until it's just warmer than body temperature. Take it off the heat, cover and leave it for 30 minutes to infuse (better yet, a few hours).
- Grease and line a 20cm springform cake tin with baking parchment. Preheat the oven to 180⁰C/ 356⁰F.
- In a medium bowl or a jug, combine orange juice, water, vinegar, salt and sourdough discard, whisking just enough to combine.
- When the olive oil is infused, pour it into the orange juice mixture and whisk to combine.½
- In a separate large bowl. mix the flour, baking powder, baking sosa, cocoa powder, ground almonds and sugar.
- Make a well in the dry ingredients, pour in the wet ingredients and, using a rubber spatula, fold the mixture gently until incorporated (do not overmix).
- Scoop the mixture in the prepared cake tin and bake for 35-40 minutes. Enjoy warm or at room temperature!
Video
Notes
Nutrition
Choclette says
I rarely have sourdough discard as I use rye flour which is more forgiving than wheat and doesn't need feeding too often. But next time I've left it a bit too long I'm so going to make this. Love the idea.
Ieva Greber says
Completely agree on your observation regarding the rye starter - I recently switched to stoneground wheat flour for my starter and it seems to do a lot better than regular bread flour too.
Hope you like this recipe when you get a chance to try it 🙂
Ian says
Made twice so far. Love the dense orange flavoured fudgy cake but first attempt was very crumbly. So my adjustment - I add 2 eggs to bind it. Longer infusion of the peel in oil adds real depth, so recommend overnight infusion. And first time I took the cake out of the pan too soon. It needs to rest. With simple adjustment of adding eggs, this goes into the repeat file. With yoghurt, ice cream or cream plus berries (e.g. raspberries) a stunning dessert cake. Serves 12.
Iam says
I’ve increased that to 3 eggs. And make this so often that instead of following the recipe to make the orange zest oil, I made a large quantity to bottle it. Zested 5 oranges and used about half a bottle warmed it and then bottled oil and zest so I have it on hand.
Ieva Greber says
Great idea to keep a bottle of infused oil handy! And as always, thank you for the tips for using eggs in this recipe! 🙂
Ian says
Correction - bottled the oil after long infuse (overnight) but NOT zest, as that creates botulism risk. Keep oil in fridge, bring to room temperature for use.