This Sourdough Discard Chocolate Cake is rich, moist, and super easy to make! It uses leftover sourdough starter, so no waste here—just deliciousness!
I love how this cake mixes tangy sourdough with sweet chocolate. It’s perfect for any occasion—or just a fun snack when I need a chocolate fix. Who can resist that? 🍫
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the cake! Use any unfed sourdough starter, as long as it’s bubbly and active. If you don’t have any, you can replace it with plain yogurt or buttermilk for a similar tang.
Cocoa Powder: Unsweetened cocoa powder adds depth of flavor. Dark cocoa gives a richer taste, but if you prefer a lighter cake, use regular cocoa. Just keep the amount the same!
Vegetable Oil: I like using vegetable oil for its neutral taste, but you can also use melted coconut oil or even applesauce for a healthier twist. Just note that applesauce may alter the texture slightly.
Brewed Coffee: Using coffee enhances the chocolate flavor—it’s a baker’s secret! If preferred, you can substitute with hot water or milk, but the chocolate won’t be as deep.
How Do You Make Sure Your Cake Doesn’t Get Dry?
To keep your cake moist, follow these easy tips:
- Don’t overmix the batter. Mix just until combined to keep the cake light.
- Check your baking time! Start checking with a toothpick around 35 minutes. If it comes out clean or with a few crumbs, it’s done.
- Let the cake cool completely before frosting. This helps the frosting to sit nicely without melting.
With these tips, you’ll be on your way to a perfectly moist Sourdough Discard Chocolate Cake! Enjoy every bite! 🍰
Sourdough Discard Chocolate Cake
Ingredients You’ll Need:
For The Cake:
- 1 cup (240g) sourdough discard (unfed starter, room temperature)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 3/4 cup (65g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1/3 cup (80ml) vegetable oil (or melted coconut oil)
- 2 teaspoons vanilla extract
- 1/2 cup (120ml) brewed coffee or hot water
- 1 cup (120g) all-purpose flour
For The Frosting (Optional):
- 1/2 cup (115g) unsalted butter, softened
- 1 3/4 cups (175g) powdered sugar
- 1/4 cup (25g) unsweetened cocoa powder
- 2-3 tablespoons milk or cream
- 1 teaspoon vanilla extract
- A pinch of salt
How Much Time Will You Need?
This delicious Sourdough Discard Chocolate Cake will take about 15 minutes to prep and around 35-40 minutes to bake, plus cooling time. For the best results, let it cool completely before frosting, which usually takes another 30 minutes. In total, you’re looking at about 1.5 hours before you can enjoy a slice of this tasty treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C) and greasing and flouring an 8-inch round cake pan. If you have parchment paper, line the bottom of the pan with it for easy removal later.
2. Prepare the Dry Ingredients:
In a large mixing bowl, sift together the cocoa powder, baking soda, salt, and flour. This will ensure there are no lumps and that everything mixes evenly. Set aside for later.
3. Mix the Wet Ingredients:
In another large bowl, whisk the sourdough discard, granulated sugar, and brown sugar together until everything is well combined. Make sure there are no clumps of sugar. Then add the eggs, vegetable oil, and vanilla extract, and beat well until the mixture is smooth.
4. Combine the Mixtures:
Now it’s time to bring everything together. Gradually add the dry ingredients to the wet mixture while alternating with the brewed coffee or hot water. Start and finish with the dry ingredients. Mix just until everything is combined—don’t overmix, or your cake might become dense.
5. Bake the Cake:
Pour your batter into the prepared cake pan and smooth the top with a spatula. Place in the oven and bake for 35-40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
6. Cool the Cake:
Let the cake cool in the pan for about 15 minutes. Then, gently transfer it to a wire rack to cool completely. This is important for a perfect frosting later!
7. (Optional) Make the Frosting:
If you’re adding frosting, beat the softened butter until creamy in a mixing bowl. Gradually add the powdered sugar and cocoa powder, alternating with milk, until you achieve a smooth and spreadable consistency. Stir in the vanilla extract and a pinch of salt to enhance the flavors.
8. Frost the Cake:
Once the cake is completely cooled, spread the frosting evenly over the top. If you want, you can dust the top with some powdered sugar for a pretty touch.
9. Serve and Enjoy!
Slice the cake and serve it up to your friends and family—or keep it all to yourself! Enjoy your rich, moist, and subtly tangy Sourdough Discard Chocolate Cake!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe, but the texture might be denser. Start with a 50/50 mix of whole wheat and all-purpose flour for the best results, and feel free to adjust based on your preference.
What Can I Use If I Don’t Have Sourdough Discard?
If you don’t have sourdough discard, you can use an equal amount of plain yogurt or buttermilk. These will still provide a nice tang and moisture to the cake!
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze individual slices for up to 3 months.
Can I Make This Cake Gluten-Free?
Absolutely! You can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Just ensure that your baking powder and any other ingredients used are also gluten-free for the best results.
