This Overnight Sourdough Chocolate Cake isn't just another dessert-it's a showstopper! The sourdough discard adds a subtle tang and moist texture, while the rich chocolate flavor, enhanced by cocoa powder and optional coffee, creates a depth of flavor that's irresistible.
In a large bowl, mix 2 1/4 cups (280g) flour, 1 cup (250g) cold milk, 1/4 cup (20g) cocoa powder, and 1/4 cup (50g) sourdough discard until combined. Cover and let ferment overnight at room temperature for 8-12 hours. 🍞🥛🍫🍞
Preheat oven to 350°F (175°C) and grease a bundt pan with 1 1/2 tbsp (20g) butter. 🧈🔥
In a separate bowl, beat 2 eggs with 1 1/2 cups (320g) sugar and 1 tsp (5g) vanilla extract, then add 1/2 cup (125g) vegetable oil, 1/3 cup (40g) cocoa powder, 1 1/2 tsp (8g) baking powder, 3/4 tsp (4g) baking soda, and 3/4 tsp (4g) salt. Mix well. 🥚🍬🌸🥄🍫🧁🧂
Stir in 2/3 cup (150g) boiling water and 1 1/2 tsp (8g) instant coffee (if using), then fold in the fermented sourdough mixture. Pour into the prepared pan. 💧☕🍞
Bake for 50 minutes or until a toothpick comes out clean. Cool completely. 🔥⏲️
In a saucepan, heat 1 1/3 cups (400g) sweetened condensed milk over medium heat until warm. 🥛
Add 1 cup (170g) milk chocolate pieces and 1 tsp (5g) vanilla extract, stirring until melted and smooth. 🍫🌸
Remove from heat and let cool slightly before pouring over the cooled cake. Spread evenly. 🍰
Allow the frosting to set before serving. ❄️🍽️
Keyword chocolate cake, Chocolate Cake with Chocolate Frosting, Chocolate Cake with Rich Frosting, Sourdough Chocolate Cake, Sourdough Chocolate Cake with Rich Frosting