Easy Sourdough Chai Chocolate Loaf Cake
This Easy Sourdough Chai Chocolate Loaf Cake is a wonderfully moist, deeply chocolatey loaf infused with a warming blend of chai spices including cinnamon, cardamom, ginger, and clove. Sourdough discard adds tenderness and subtle complexity to the batter, making this one of the most flavorful and approachable sourdough recipes you can add to your collection.
Equipment
- 9x5 inch loaf pan
- Large mixing bowl
- Small mixing bowl
- Whisk
- Rubber spatula
- Wire cooling rack
- Parchment paper
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder Dutch-process recommended
- 1/2 cup sourdough discard unfed, any age
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 large eggs room temperature
- 1/2 cup neutral oil such as canola or vegetable
- 1/2 cup whole milk room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground clove
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan thoroughly and line it with a strip of parchment paper, leaving an overhang on both long sides for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, cardamom, ginger, and clove until evenly combined with no lumps remaining.
- In a separate bowl or large measuring jug, whisk together the sourdough discard, eggs, neutral oil, whole milk, and vanilla extract until completely smooth and uniform.
- Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined. Stop mixing as soon as no large streaks of dry flour remain. Do not overmix.
- Add the dark chocolate chips to the batter and fold them in with two or three gentle strokes until evenly distributed throughout.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter once or twice to release any large air bubbles.
- Bake on the center rack for 55 to 65 minutes, or until a wooden skewer inserted into the center of the loaf comes out with just a few moist crumbs attached. Begin checking at the 50-minute mark as ovens vary.
- Remove the loaf from the oven and allow it to cool in the pan for 15 minutes. Then lift it out using the parchment paper overhang and transfer it to a wire rack to cool for at least 30 minutes before slicing and serving.
Notes
Use room temperature eggs and milk for the most even batter and consistent bake. Older sourdough discard adds a more pronounced tang, which pairs wonderfully with the dark chocolate and chai spices. Do not overmix once the wet and dry ingredients are combined, as this is the most common cause of a tough crumb in loaf cakes. Store wrapped tightly at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen for up to 2 months.