If you’ve ever stared at your jar of sourdough discard wondering what to do next, this recipe is your answer. The Sourdough Chai Chocolate loaf cake is moist, deeply chocolatey, warmly spiced, and topped with a creamy chai-infused frosting that melts right into every bite.
Imagine a cozy winter evening wrapped in a blanket. That’s what this loaf tastes like.
Table of Contents
Why This Flavor Combination Works
Chocolate brings richness. Chai spices bring warmth. Sourdough discard adds subtle tang and incredible moisture. Together? It’s like a perfectly harmonized orchestra, bold but balanced.
What Makes It Different From Regular Chocolate Cake
This isn’t just chocolate cake in loaf form. The sourdough discard creates a softer crumb and deeper flavor. The chai spices cut through sweetness and give complexity you don’t get from standard cocoa cakes.
If you love baking with discard, you might also enjoy this Easy Sourdough Discard Chocolate Cake or Chocolate Sourdough Cupcakes with Chocolate Frosting.
Chai Spices or Homemade Chai Tea Latte Mix in Baking
Chai isn’t just about spices, traditionally, it also includes black tea. When we bake with “chai flavor,” we usually use either a spice blend or a chai latte mix, but the tea itself is often missing unless we intentionally add it.
Essential Chai Spice Blend
If you’re building the flavor from scratch, these are your core players:
- Cinnamon: Warm, slightly sweet, and comforting, the backbone of any chai blend.
- Cardamom: Lightly citrusy and floral. This is the spice that makes baked goods taste elevated and bakery-worthy.
- Ginger: Adds gentle heat and brightness. It keeps chocolate from feeling too heavy.
- Cloves: Deep and aromatic. Strong, so use sparingly, but it adds richness you can’t skip.
Homemade Chai Tea Latte Mix
A proper homemade mix can include:
- Finely ground black tea (like Assam or Darjeeling)
- Cinnamon
- Cardamom
- Ginger
- Cloves
- Nutmeg (optional)
- Milk powder
- Sugar
When using this in baking, the tea adds a subtle earthy depth that makes the chocolate even richer.
Chai Spices vs. Chai Tea Mix in Baking
- Chai Spices → Stronger spice flavor, cleaner finish, more control.
- Chai Tea Mix → Creamier, slightly sweeter, softer spice profile, and includes actual tea.
If you want the authentic “chai” experience in your loaf cake, adding finely ground black tea to your spice mix will give it that true café-style flavor.
If you enjoy warm spiced desserts, you’ll also love Moist & Spiced Gingerbread Loaf.
Ingredients You’ll Need
Dry Ingredients
- 1½ cups all-purpose flour
- ½ cup Dutch-processed cocoa for deeper flavor
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tablespoons powdered chai tea mix (homemade or store-bought) or Chai Spice Blend.
For example, in Sourdough Chocolate Chip Skillet Cookie, using Dutch-processed cocoa transforms the final result. The same rule applies here.
Wet Ingredients
- 1 cup sourdough discard
- ½ cup vegetable oil
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
For the Frosting
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar
- 1 teaspoon powdered chai tea mix
- 1-2 tbsp milk
Optional Chocolate Topping
- ½ cup dark chocolate shavings
Now let’s break down why these matter:
- Sourdough discard keeps the loaf moist and slightly tangy.
- Brown sugar adds caramel depth and softness.
- Cocoa powder provides bold chocolate structure.
- Butter + milk ensure a tender crumb.
- Chai spices create warmth and aroma.
Just like in Sourdough Carrot Bread
the discard improves texture while adding subtle complexity.
Similarly, in Quick Sourdough Discard Apple Bread.
Step-by-Step Instructions
Preparing the Batter
Preheat oven to 350°F (175°C). Line your loaf pan with parchment paper.
In one bowl, whisk dry ingredients. In another, combine oil, sugars, eggs, sourdough discard, milk, and vanilla.
Slowly mix dry into wet until just combined. Do not overmix. The batter should be smooth and thick. Overworking the batter makes the loaf dense.
Proper mixing technique also makes a difference in recipes like Same Day Sourdough Chocolate Knots Recipe.
Baking the Loaf
Pour batter into pan. Bake 50-60 minutes or until a toothpick comes out clean.
Let it cool in the pan for 10 minutes, then transfer to rack.
Cooling and Frosting
Cool completely before frosting. Patience here matters.
How to Make the Perfect Chai Frosting
Beat butter until creamy. Add powdered sugar gradually. Mix in chai mix and milk until smooth and spreadable.
It should be thick but silky.
Frosting Technique
Use an offset spatula to create swoops and waves. Rustic is beautiful.
Spread a thick layer across the top once the loaf cools completely. Use an offset spatula to create soft swoops, just like in the photos.
Layered flavor combinations shine in recipes like Chocolate Cherry Sourdough Bread.
Chocolate Shaving Tips
Use a vegetable peeler on a dark chocolate bar. Sprinkle generously down the center. Add a light dusting of chai spice if desired
It’s dramatic. It’s elegant. It looks exactly like the photos.
Storage and Freezing
- Store covered at room temperature for 2 days or refrigerated for up to 5 days.
- Freeze unfrosted loaf wrapped tightly for up to 2 months. Thaw overnight before frosting.
Common Mistakes to Avoid
- Overmixing the batter
- Frosting before fully cooled
- Using overly sour discard
- Skipping parchment paper
Variations You’ll Love
Espresso Chai Chocolate Version
Add 1 tsp espresso powder for deeper chocolate flavor.
Nutty Chocolate Chai Loaf
Fold in ½ cup toasted walnuts.
Dairy-Free Option
Use plant milk and dairy-free butter.
If you enjoy experimenting with discard recipes, you might also love Sourdough Oatmeal Chocolate Chip Muffins.
Serving Suggestions
Serve the Sourdough Chai Chocolate Loaf Cake slightly chilled or at room temperature. Pair Perfect with
- Vanilla ice cream for dessert plating
- Hot chai latte
- Espresso or dark roast coffee
- Warm milk with cinnamon
Perfect for brunch, holidays, or cozy afternoons.
Sourdough Chai Chocolate Loaf Cake
Equipment
- 9×5-inch loaf pan
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer
- Rubber Spatula
- Wire cooling rack
- Offset spatula or butter knife
Ingredients
For the Chocolate Chai Loaf
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons powdered chai tea mix
- 1 cup sourdough discard unfed
- ½ cup vegetable oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
For the Chai Frosting
- ½ cup unsalted butter softened
- 1½ cups powdered sugar
- 1 teaspoon powdered chai tea mix
- 1-2 tablespoons milk
For Topping
- ½ cup dark chocolate shavings
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease it.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and powdered chai tea mix.
- In another bowl, whisk the sourdough discard, vegetable oil, brown sugar, granulated sugar, eggs, milk, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Beat the softened butter until creamy. Gradually add powdered sugar and powdered chai tea mix.
- Add milk one tablespoon at a time until the frosting becomes smooth and spreadable.
- Spread the frosting evenly over the cooled loaf using a spatula.
- Sprinkle dark chocolate shavings over the top. Slice and serve.
Notes
- Calories: 330
- Fat: 18g
- Carbohydrates: 40g
- Protein: 4g
- Sugar: 27g
FAQs
Can I use active sourdough starter instead of discard?
Yes, but discard works best since it’s less bubbly and easier to control.
Why is my sourdough chocolate loaf cake dense?
Overmixing often causes density. Mix only until combined. Also check that baking soda is fresh and properly measured.
How long does Sourdough Chai Chocolate Loaf Cake stay fresh?
It stays fresh at room temperature for 2–3 days and up to 5 days refrigerated. The flavor improves slightly after the first day.
Can I make gluten-free Sourdough Chai Chocolate Loaf Cake?
Yes, use a 1:1 gluten-free flour blend.
What type of cocoa powder works best for Chocolate Loaf Cake?
Unsweetened natural cocoa gives the best flavor balance.
The Sourdough Chai Chocolate loaf cake is comfort baking at its best. It’s moist, rich, warmly spiced, and finished with creamy chai frosting and dark chocolate shavings. It’s proof that sourdough discard deserves a spotlight, not the trash.
Once you try it, you’ll never look at discard the same way again.
