This Sourdough Discard Chocolate Cake is a delicious way to use leftover sourdough starter! It’s rich and moist, with a deep chocolate flavor that will satisfy any sweet tooth.
Who knew that using sourdough could create such a tasty cake? I like to eat it with a dollop of whipped cream or ice cream on top. It’s a fun treat that makes baking feel special!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the cake! It gives a nice tang. If you don’t have any, you can use buttermilk or plain yogurt as a substitute, but you’ll miss that unique sourdough flavor.
All-Purpose Flour: While this is the go-to for baking, you could swap in cake flour for an even lighter texture. If you’re gluten-free, a gluten-free blend can work, too!
Unsweetened Cocoa Powder: Dutch-process cocoa makes for a richer flavor, but regular cocoa works just fine. For a more intense chocolate flavor, consider adding extra cocoa powder!
Vegetable Oil: This keeps the cake moist. If you prefer, you can use melted coconut oil or melted butter for a slight flavor twist.
Buttermilk/Yogurt: Both options work well to keep the cake moist. If you don’t have these on hand, mix regular milk with a splash of vinegar or lemon juice as a great substitute.
What’s the Best Way to Prepare This Cake Batter?
Mixing ingredients properly is key to a good cake! Start by combining your dry ingredients in one bowl and wet ingredients in another. This method ensures even distribution of flavors and texture. Here’s how to do it:
- In the dry bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
- In the wet bowl, whisk your sourdough discard, eggs, sugar, oil, buttermilk, and vanilla until smooth.
- Gently fold the wet mixture into the dry until just combined—be careful not to overmix to keep the cake tender!
Lastly, add water to thin out the batter and chocolate chips if you like. This gives your cake a fun surprise and enhances the chocolate flavor!
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 (95g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ½ cup (120ml) vegetable oil
- ½ cup (120ml) buttermilk or plain yogurt
- 1 tsp vanilla extract
- ½ cup (90g) warm water
- Optional: ½ cup (90g) chocolate chips or chunks (for extra chocolate flavor)
- For the Frosting:
- ½ cup (115g) unsalted butter, softened
- 1 ¾ cups (175g) powdered sugar
- ¼ cup (25g) unsweetened cocoa powder
- 2-3 tbsp milk or heavy cream
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 30-35 minutes for baking. After baking, allow the cake to cool for about 10 minutes in the pans and an additional time to cool completely on a wire rack before frosting. Overall, expect to spend around 1 hour and 15 minutes until you can enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat and Prepare Pans:
First, preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. This combination helps to aerate the dry ingredients and prevents any lumps.
3. Combine Wet Ingredients:
In another bowl, whisk together the sourdough discard, granulated sugar, eggs, vegetable oil, buttermilk (or yogurt), and vanilla extract until the mixture is smooth and well blended. This will ensure your cake is moist and flavorful.
4. Bring It Together:
Now, gradually add the wet mixture to the dry mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake tough.
5. Add Water and Chocolate Chips:
Stir in the warm water to thin out the batter—it should be smooth and slightly runny. If you’re using chocolate chips, fold them in gently at this point.
6. Bake the Cake:
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Place them into the oven and bake for 28-35 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when the cake is ready.
7. Cool the Cakes:
Once baked, allow the cakes to cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely before frosting.
8. Make the Frosting:
For the frosting, beat the softened butter on medium speed until creamy and fluffy. Gradually sift in the powdered sugar and cocoa powder, mixing well. Add vanilla extract and a pinch of salt, and then mix again.
9. Adjust Consistency:
Add milk or heavy cream 1 tablespoon at a time, mixing until you reach a smooth and spreadable consistency for your frosting.
10. Assemble the Cake:
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer over it. Apply frosting on the top and around the sides of the cake.
11. Slice and Serve:
Now, all that’s left to do is slice up your beautiful cake and enjoy it! This Sourdough Discard Chocolate Cake is sure to be a hit with family and friends.
This moist, rich chocolate cake gains a subtle tang and extra depth from the sourdough discard, making it a unique and delicious dessert!
Can I Substitute the Sourdough Discard?
Yes! If you don’t have sourdough discard, you can use an equal amount of buttermilk or plain yogurt. However, you’ll miss out on the unique tangy flavor that the sourdough provides.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you prefer, you can also freeze slices for up to 3 months—just wrap them tightly in plastic wrap and place in a zip-top bag.
Can I Make This Cake Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 blend that includes xanthan gum to ensure the best texture.
Can I Add Nuts to the Cake?
Yes, chopped nuts like walnuts or pecans can be added for extra texture and flavor. Just fold them in gently when combining the wet and dry ingredients!