This Sourdough Discard Chocolate Cake is a yummy way to use that extra sourdough starter! It’s rich, moist, and has a deep chocolate flavor that will make your taste buds dance.
You won’t believe how easy it is to whip up. I love serving it warm with a scoop of ice cream. Who can resist that combination? Trust me, it’s a hit every time! 🍰
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the recipe! Using unfed sourdough adds a unique flavor and moisture. If you don’t have any, you can use plain yogurt (1 cup) as an alternate, but it won’t have the same tang.
Cocoa Powder: I like using unsweetened cocoa powder for that rich chocolate taste. If you prefer a less intense flavor, you could use Dutch process cocoa for a smoother taste, or even carob powder as a caffeine-free alternative.
Vegetable Oil or Butter: Using vegetable oil gives the cake a nice moist texture, but melted butter adds a lovely flavor. You can even use coconut oil for a hint of tropical taste.
Hot Coffee or Water: Coffee enhances the chocolate flavor wonderfully. If you’d rather avoid caffeine, hot water works just as well!
How Do I Ensure My Cake Turns Out Moist and Fluffy?
Getting a moist and fluffy chocolate cake can be easier than you think! Here are some tips to keep in mind:
- Mix your wet ingredients until smooth before adding the dry ones. This ensures a better combined batter.
- Don’t over-mix when combining the dry and wet ingredients. Just mix until combined; it’s okay if there are a few small lumps!
- Make sure to measure your ingredients accurately. Using too much flour can lead to a dense cake.
- Baking time matters! Check your cake for doneness using a toothpick—there should be a few moist crumbs attached when it’s ready.
Have fun baking this chocolate cake, and I hope it becomes a favorite in your kitchen!
Sourdough Discard Chocolate Cake
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (240g) sourdough starter discard (unfed)
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup (90g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (120ml) hot coffee or hot water
For the Chocolate Frosting:
- 1/2 cup (115g) unsalted butter, softened
- 1 3/4 cups (220g) powdered sugar, sifted
- 1/4 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 delicious cake will take about 15 minutes to prepare and approximately 30-35 minutes to bake. After baking, allow the cake to cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely. Don’t forget to add another 10-15 minutes for the frosting!
Step-by-Step Instructions:
1. Prepare Your Baking Supplies:
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 to ensure your cake comes out easily.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the sourdough starter discard, granulated sugar, and vegetable oil (or melted butter). Mix well until it’s smooth and combined.
3. Add Eggs and Vanilla:
Beat the eggs in one at a time, ensuring each one is fully incorporated before adding the next. Then, mix in the vanilla extract for that extra flavor kick!
4. Combine Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This step helps to ensure there are no lumps and gives your cake a great texture.
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to over mix; a few lumps are perfectly fine.
6. Add Coffee or Water:
Now, slowly stir in the hot coffee or hot water. The batter will be quite thin, and that’s exactly how it should be!
7. Bake the Cake:
Pour the batter into your prepared cake pan. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. It’s important not to overbake, so keep an eye on it!
8. Cooling Time:
Once the cake is done, let it cool in the pan for 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely before frosting.
9. Make the Frosting:
For the chocolate frosting, beat the softened butter in a bowl until creamy. Gradually add in the sifted powdered sugar and cocoa powder, mixing on low speed until everything is combined.
10. Adjust the Consistency:
Next, add the vanilla extract, a pinch of salt, and milk (one tablespoon at a time) until the frosting reaches a spreadable consistency that you love!
11. Frost the Cake:
Once your cake is completely cool, spread the rich chocolate frosting evenly over the top and sides of the cake.
12. Optional Decoration:
For a finishing touch, you can sprinkle some sifted powdered sugar or cocoa powder over the top.
13. Enjoy!:
Slice up your moist, decadent chocolate cake made with sourdough discard and enjoy! This cake is perfect for any occasion or a delightful treat just because!
Can I Use Active Sourdough Starter Instead of Discard?
Yes! If you have an active sourdough starter, just make sure to use about 1 cup and reduce any yeast or leavening in the recipe as there’s already some in the starter.
What Can I Substitute for Cocoa Powder?
If you don’t have cocoa powder, you can substitute 1/2 cup of carob powder for a different taste. Just remember that it will alter the flavor of your cake slightly.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for about a week. Just be sure to bring it to room temperature before serving for the best texture.
Can I Freeze the Cake?
Absolutely! Wrap slices or the whole cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Just thaw overnight in the fridge when you’re ready to enjoy it again!