This Sourdough Discard Chocolate Cake is a delicious way to use leftover sourdough starter! It’s moist, rich, and super chocolatey, making it a perfect treat with a cup of coffee.
Let’s be real—who doesn’t love chocolate? Plus, this cake is easy to throw together. I usually top it with some whipped cream or a scoop of ice cream for that extra yum factor!
Ingredients & Substitutions
Sourdough Discard: This recipe shines by using sourdough discard, which makes your cake moist while adding a slight tang. If you’re short on discard, unsweetened yogurt or applesauce can work in a pinch!
Cocoa Powder: Opt for unsweetened cocoa powder for that rich chocolate flavor. If you prefer a milder taste, you can use Dutch-processed cocoa powder. Just note that it might slightly change the cake’s color and taste.
Vegetable Oil or Butter: I usually stick with vegetable oil for a lighter texture, but melted butter adds a lovely flavor. If you’re looking for a healthier option, consider using coconut oil or a nut oil like almond oil.
Hot Water or Brewed Coffee: Coffee brings out the chocolate flavor beautifully! If you’re avoiding caffeine, feel free to stick with hot water or brew a decaf option.
How Do I Ensure My Cake Has the Right Texture?
Getting the perfect texture is all about how you mix and bake. Here are some tips to keep in mind:
- Mix your dry ingredients thoroughly to avoid clumps, then gently fold in the wet ingredients until just combined. Overmixing could lead to a denser cake.
- The batter will be thin, which is totally fine! Thin batter creates a moist crumb.
- Keep an eye on your baking time. Check doneness a few minutes early, as ovens can vary. Look for a toothpick to come out almost clean.
Sourdough Discard Chocolate Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (240g) sourdough discard (unfed starter)
- 1 cup (200g) granulated sugar
- ¾ cup (90g) all-purpose flour
- ½ cup (50g) cocoa powder (unsweetened)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup (120ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
- ½ cup (120ml) hot water or brewed coffee (coffee enhances chocolate flavor)
For the Frosting:
- ½ cup (115g) unsalted butter, softened
- ¾ cup (75g) cocoa powder
- 2 cups (240g) powdered sugar
- 2-3 tablespoons milk or cream
- 1 teaspoon vanilla extract
Time Needed:
This delightful cake takes about 15 minutes of prep time and 30-35 minutes of baking. After that, you’ll want to allow about 10 minutes for cooling before frosting. So, in total, you’re looking at around 1 hour for preparation and baking, plus some additional time for cooling if needed.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or you can line it with parchment paper for easier removal later.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and granulated sugar until everything is well combined. This helps to ensure that your cake bakes evenly.
3. Combine Wet Ingredients:
In a separate bowl, beat the eggs. Then add your sourdough discard, oil (or melted butter), and vanilla extract. Mix everything together until it’s nice and smooth.
4. Combine Wet and Dry Ingredients:
Gradually add your wet mixture to the dry ingredients, stirring gently to combine. Make sure not to overmix—just mix until everything is combined well.
5. Add Hot Water or Coffee:
Slowly add in the hot water or brewed coffee while mixing. This is going to make your batter thin, which is okay! You want it to be pourable.
6. Bake the Cake:
Pour the batter into your prepared cake pan and smooth the top if needed. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Make the Frosting:
While the cake is baking, prepare the frosting. Beat the softened butter in a bowl until it’s creamy. Gradually sift in the cocoa powder and powdered sugar, alternating with milk or cream. Beat everything until it’s fluffy and spreadable. Add in the vanilla extract and mix until fully incorporated.
8. Cool the Cake:
Once the cake is done baking, let it cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
9. Frost and Serve:
After the cake has cooled, use a spatula or knife to frost it evenly with the chocolate frosting. Slice into pieces and serve. Enjoy your moist, chocolatey sourdough discard cake! It’s a fantastic way to use your sourdough starter while indulging your sweet tooth.
This cake is wonderfully rich, moist, and has a nice crumb structure, thanks to the sourdough discard adding both flavor and texture. The chocolate frosting complements it perfectly!
Can I Use Fed Sourdough Starter Instead of Discard?
Yes, you can use fed sourdough starter, but keep in mind that it might add a bit more acidity and moisture than discard. Adjust other liquid ingredients slightly if necessary to maintain the right batter consistency.
How Can I Make This Cake Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to also add a binding agent like xanthan gum (if your blend doesn’t already contain it) to achieve the right texture.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Just wrap it tightly in plastic wrap once it’s completely cooled and store it at room temperature. When ready to serve, frost it just before serving for the best results.
How Do I Store Leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. If you prefer, you can also freeze slices wrapped tightly in plastic wrap, then foil, for up to 3 months. Thaw at room temperature before enjoying!