Sourdough Chocolate Pound Cake with Ganache
Some desserts are rich. Some desserts are indulgent. And then there’s this Sourdough Chocolate Pound Cake—a chocolate-on-chocolate-on-chocolate moment that feels like it was baked just for special occasions!
With Dutch-processed cocoa, a kiss of espresso, a swirl of tangy sourdough discard, and the velvety crown of a glossy chocolate ganache, this is not your everyday cake. It’s the perfect pound cake to slice, share, and savor.
If you’ve ever wondered about the perfect use of sourdough starter discard, this recipe is it. That leftover starter brings a subtle tang that makes the chocolate shine, while also giving this sourdough discard pound cake a beautifully moist crumb.
Add Greek yogurt (or sour cream if that’s what you have on hand) to the mix and you’ve got the kind of tender crumb that makes a slice almost melt in your mouth.
This cake is super versatile, too. I love baking it in a bundt pan for a fancy look, but a tube pan works just as well. The rich cocoa flavor and glossy ganache need no help, but if you’re dressing it up for guests, a handful of fresh fruit on the side of the cake makes for an extra special touch. Chocolate and strawberries? Yes please.
Why This Cake Works
- Sourdough discard recipes are one of my favorite ways to stretch my baking. Even if it’s your first time baking with discard, this cake is forgiving.
- The tangy sourdough discard adds depth, not sourness. Think of it like the secret ingredient that elevates a sweet cake from “good” to “oh wow.”
- Whipped egg whites lighten the cake batter, giving it a beautiful cake rise. Don’t skip folding them in—it’s what makes this chocolate loaf stand out from a dense brownie.
- Using Greek yogurt (or sour cream) keeps the crumb moist. That’s how you get a tender crumb instead of something dry and crumbly.
- And then, of course, there’s the dreamy ganache. Once the cake is cooled on a wire rack, drizzle the warm chocolate ganache right over the top of the cake.
Tools You’ll Need
- A large mixing bowl for whisking together your dry ingredients.
- A separate large bowl (or the bowl of a stand mixer fitted with a paddle attachment) for the wet ingredients.
- A hand mixer or stand mixer for whipping the egg whites in a clean, small bowl.
- Oil spray to grease your prepared pan.
- A long toothpick for testing doneness.
- A small saucepan to make the ganache.
Tips for the Perfect Pound Cake
- Make sure your butter and eggs are at room temperature. This helps the sugar dissolve evenly when you cream butter and white sugar together.
- Add each egg yolk slowly, mixing on low speed until fully incorporated. Scrape down the sides of the bowl with a spatula as needed.
- Don’t over mix! Once you add the dry ingredients to the wet ingredients, mix only until well incorporated. A gentle hand keeps the crumb soft.
- The cake batter will be really thick, until you add splash of coffee- a few tablespoons at a time to loosen it up. Don’t skip this step as it lends a lot of moisture to the cake!
- Let the cake cool completely before wrapping it in plastic wrap or storing it in an airtight container. This is how you keep that moist crumb for days.
The Game-Changer: Whipped Egg Whites
Yes, you’ll separate your eggs in this recipe. Yes, it’s an extra step. And yes, it’s absolutely worth it. Whipping the egg whites with a hand mixer (or stand mixer and whisk attachment) to soft peaks before folding them into the batter is what sets this cake apart from other chocolate pound cakes.
That gentle folding step is crucial—it creates lift, improves the cake rise, and helps balance the richness of all that cocoa and butter. The result? A pound cake that stays fudgy and chocolatey while still having the perfect moist texture and a tender crumb.
Don’t skip it. Trust me.
Dry Ingredients
- 2 cups all-purpose flour (250 g)
- 1 ½ cups Dutch-processed cocoa powder (130 g)
- 2 teaspoons baking soda
- 1 teaspoon instant espresso powder
- 1 ½ teaspoons salt
Wet Ingredients
- 1 cup (2 sticks) salted butter, room temperature
- 1 ¾ cups granulated sugar (or reduce to 1 ½ cups for a less sweet cake)
- 4 large eggs — yolks and whites separated
- 2 teaspoons pure vanilla extract
- 1 cup sourdough discard (leftover starter, not active starter)
- 1 ¼ cups plain Greek yogurt (or sour cream)
- Optional: ¼–½ cup brewed coffee, if batter needs thinning
Ganache
- 2 cups semisweet chocolate chips
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of sea salt
Step-by-Step Instructions
- Preheat and prepare. Preheat oven to 350°F (175°C). Grease and line your chosen pan: bundt pan, tube pan, or two 8inch cake pans with pan spray and/or parchment.
- Mix the dry ingredients. In a large mixing bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.
- Cream the butter and sugar. In another large bowl (or the bowl of a stand mixer fitted with paddle attachment), cream butter and white sugar on medium speed until light and fluffy—about 3–4 minutes. Scrape down the sides of the bowl as needed so the sugar dissolves evenly.
4. Beat in each egg yolk, one at a time, on low speed. Then add the vanilla, sourdough discard, and Greek yogurt (or sour cream). Mix just until well incorporated.
5. Combine wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Whip egg whites. In a clean small bowl, beat the egg whites with a hand mixer or whisk attachment until soft peaks form. This extra step is important—whipped whites give the cake its tender crumb and perfect moist texture.
7. Gently fold into the batter using a spatula. Fold, don’t stir! This keeps all that fluffy air in the egg whites, which is what gives your cake its light, tender crumb.
8. Add a splash of coffee, a few tablespoons at a time until it feels like good pound cake batter consistency. This is slightly thicker than regular cake batter, but not overly thick. The amount of coffee needed will depend on the thickness of your sourdough starter.
Here is an example of a batter that is too thick and then an example of what the batter should look like once thinned out with coffee:
9. Pour the cake batter into your prepared pan, smooth the top, and bake for 30–35 minutes. The cake is done when a long toothpick inserted in the center comes out with a few moist crumbs.
10. Cool. Let the cake cool completely on a wire rack before glazing.
11. Make the ganache. In a small saucepan over medium heat, warm the heavy cream until steaming. Pour over the chocolate chips in a heatproof bowl, let sit 2–3 minutes, then stir until smooth. Add vanilla and a pinch of sea salt.
12. Drizzle the ganache generously over the top of the cake. Serve plain or with fresh fruit for an extra special touch.
Storing Your Pound Cake
This sourdough pound cake recipe keeps well wrapped in plastic wrap or in an airtight container at room temperature for several days. If you’re baking ahead for a holiday or special occasion, you can also freeze whole (wrap well in plastic wrap) or freeze in slices for a great way to enjoy a little chocolate pick me up anytime.
Final Thoughts
Whether you bake this like a sourdough bundt cake in a fancy bundt pan or in a couple loaf pans for easy slicing and sharing, this sourdough chocolate cake will quickly become your go-to for birthdays, dinner parties, or just because.
It’s a showstopper with its glossy ganache, subtle tang, and rich cocoa flavor—truly the kind of sourdough recipe that makes you glad you saved that leftover starter.
If you’ve been searching for the perfect sourdough discard pound cake, this is it. Chocolate lovers, this one’s for you.
Sourdough Chocolate Pound Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour 250 g
- 1 ½ cups Dutch-processed cocoa powder 130 g
- 2 teaspoons baking soda
- 1 teaspoon instant espresso powder
- 1 ½ teaspoons salt
Wet Ingredients
- 1 cup 2 sticks salted butter, room temperature
- 1 ¾ cups granulated sugar or 1 ½ cups for less sweet
- 4 large eggs yolks and whites separated
- 2 teaspoons pure vanilla extract
- 1 cup sourdough discard tangy sourdough discard
- 1 ¼ cups plain Greek yogurt or sour cream
- Optional: ¼–½ cup brewed coffee if batter needs thinning
Ganache
- 2 cups semisweet chocolate chips
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8″ cake pans, a bundt pan, tube pan, or one 9×13 prepared pan with pan spray and parchment.
- In a large mixing bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.
- In another large bowl (or the bowl of a stand mixer fitted with paddle attachment), cream butter and sugar on medium speed until light and fluffy, about 3–4 minutes. Scrape the sides of the bowl as needed.
- Beat in egg yolks one at a time on low speed. Add vanilla, sourdough discard, and Greek yogurt (or sour cream). Mix until smooth.
- In a separate clean bowl, whip egg whites with an electric mixer until soft peaks form. Fold gently into the batter—don’t stir, or you’ll deflate the egg whites.
- Gradually add dry ingredients into the wet ingredients, stirring gently until just combined. Add a splash of brewed coffee or milk if the batter feels too thick.
- Pour into prepared pan, smooth the top, and bake for 30–35 minutes, or until a long toothpick inserted in the center comes out with a few moist crumbs.
- Place on a wire rack to cool completely before glazing.
- For the ganache: In a small saucepan over medium heat, warm the cream until steaming. Pour over chocolate chips in a heatproof bowl, let sit 2–3 minutes, then stir until smooth. Add vanilla and sea salt. Drizzle over the top of the cake.
