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upclose shot of iced sourdough chocolate pound cake on a white plate

Sourdough Chocolate Pound Cake

An over-the-top chocolate experience made with sourdough discard, rich cocoa, espresso, and a glossy chocolate ganache. The whipped egg whites give this cake its perfect moist texture and tender crumb.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

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 9x13 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.

Notes

Using Greek yogurt (or sour cream) ensures a moist crumb and subtle tang.
Whipping the egg whites separately and folding them in makes all the difference—don’t skip this step.
Cake can be stored wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days.
Freezes beautifully in slices. Wrap tightly before storing.