Tina BevkThis Sourdough Chocolate Cake with Raspberries is one of my favorite ways to use sourdough discard—it’s rich, moist, and loaded with flavor. I’ve made this cake countless times, tweaking it along the way, and it never fails to impress. The tart raspberries balance the sweet, chocolatey base perfectly, and the addition of sourdough gives it an incredible depth of flavor.
I’ve also tried this recipe with chopped cherries instead of raspberries, and let me tell you, it was just as delicious!
For a more festive version of sourdough discard chocolate cake, give my Sourdough Fruit Cake with Spices a try!
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📖 Recipe
Rich Sourdough Chocolate Cake with Raspberries
Ingredients
For the Cake
- 1 cup sourdough starter discard
- 1 + ½ cup all purpose flour
- ½ cup cocoa powder Dutch process
- 1 + ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup brown sugar
- ½ cup greek yogurt
- ½ cup butter unsalted, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup raspberries fresh or frozen
- ½ cup chocolate chips your favorite ones
Optional: For the Frosting
- ½ can condensed milk sweetened
- 1 tablespoon cocoa powder Dutch process
- 2 tablespoon butter unsalted, softened
- 1 teaspoon vanilla extract
- a pinch of salt
- a pinch of ground espresso beans
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch pan. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl, beat the softened butter and brown sugar on low speed until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla and Greek yogurt.
- Mix in the sourdough discard until the batter is uniform.
- Alternate adding the dry ingredients and the milk to the batter in small amounts, mixing gently after each addition until smooth.
- Gently fold in the raspberries and chocolate chips. If using fresh fruit, toss it with a bit of flour first to prevent sinking.
- Pour the batter into the prepared pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional - Make the Frosting: Mix the sweetened condensed milk and cocoa powder until smooth. Add the butter, vanilla, salt, and espresso powder (if using). Stir until uniform. Spread over the cooled cake.
Notes
- if you’re using fresh fruit, toss it with a tablespoon of flour before folding it into the batter—this keeps the fruit evenly distributed and prevents it from sinking.
- use Dutch process cocoa for the richest chocolate flavor, and don’t skip the Greek yogurt—it keeps the cake moist and balances the sweetness perfectly.
Nutrition
Ingredients
For the Cake:
- Sourdough discard: Adds a subtle tang and makes the cake extra moist.
- All-purpose flour: The base for a soft, tender crumb.
- Dutch process cocoa powder: Gives the cake a rich, deep chocolate flavor without bitterness.
- Baking powder and baking soda: Help the cake rise and stay fluffy.
- Salt: Enhances the chocolate flavor.
- Brown sugar: Adds sweetness and moisture.
- Greek yogurt: Keeps the cake rich and creamy.
- Butter: Adds flavor and a tender texture.
- Eggs: Provide structure and richness.
- Vanilla extract: Adds warmth and depth.
- Milk: Keeps the batter smooth and the cake moist.
- Raspberries: Fresh or frozen, they add tartness and bursts of flavor.
- Chocolate chips: Melt into pockets of chocolatey goodness.
Optional Frosting:
- Sweetened condensed milk: Creates a silky, sweet base.
- Dutch process cocoa powder: Enhances the chocolate flavor.
- Unsalted butter: Adds richness.
- Vanilla extract: Brings warmth and rounds out the sweetness.
- Pinch of salt and espresso powder (optional): Balances sweetness and deepens the chocolate flavor.
See recipe card for quantities.
How to Make Sourdough Chocolate Cake
Preheat the Oven and Prepare Dry Ingredients
Preheat the oven to 350°F (175°C) and grease a 9-inch pan. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar
In a mixing bowl, beat the softened butter and brown sugar on low speed until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla and Greek yogurt.
Incorporate Sourdough
Mix in the sourdough discard until the batter is uniform.
Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and the milk to the batter in small amounts, mixing gently after each addition until smooth.
Fold in Extras
Gently fold in the raspberries and chocolate chips. If using fresh fruit, toss it with a bit of flour first to prevent sinking.
Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting (Optional)
Mix the sweetened condensed milk and cocoa powder until smooth. Add the butter, vanilla, salt, and espresso powder (if using). Stir until uniform. Spread over the cooled cake.
Hint: if you’re using fresh fruit, toss it with a tablespoon of flour before folding it into the batter—this keeps the fruit evenly distributed and prevents it from sinking.
Substitutions & Variations
- Cherries instead of raspberries: Chopped cherries work beautifully in this cake for a sweeter, fruitier twist.
- Change the chocolate: Use dark, semi-sweet, or milk chocolate chips based on your preference.
- No frosting? No problem!: A light dusting of powdered sugar works just as well.
💭Crucial Success Tips
Use Dutch process cocoa for the richest chocolate flavor, and don’t skip the Greek yogurt—it keeps the cake moist and balances the sweetness perfectly.
FAQ
Yes! Just make sure your starter is active and bubbly. Cold starter works fine in this recipe.
Absolutely! Freeze the unfrosted cake in an airtight container for up to 2 months. Thaw at room temperature before serving.
It’s perfect on its own, but you can also serve it with whipped cream, a scoop of vanilla ice cream, or even fresh raspberries on top.
More Sourdough Recipes
How To Store Sourdough Chocolate Cake
Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
If frosted, keep it refrigerated to maintain the texture of the frosting.
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