Got some sourdough discard? Don’t throw it away! This chocolate cake is a tasty way to use it up. It’s rich, moist, and super chocolatey—perfect for any sweet tooth!
Making this cake is a breeze! Just mix all the ingredients together, pour it into a pan, and bake. I usually serve it with a scoop of ice cream, because why not make it even sweeter? 🍦
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! It adds moisture and a slight tanginess. If you don’t have sourdough discard, you can make a simple yogurt or buttermilk substitute by mixing plain yogurt with a bit of milk until smooth.
Cocoa Powder: Unsweetened cocoa powder gives that deep chocolate flavor. I prefer Dutch-processed for a smoother taste, but you can use regular cocoa. Just keep in mind to adjust the acidity in the recipe if you’re using Dutch cocoa.
Sweeteners: Granulated sugar and brown sugar create a lovely balance of sweetness. You can replace brown sugar with coconut sugar or use a sweetener like maple syrup, but note that it may change the consistency of your batter.
Oil: Vegetable oil ensures a moist cake. I like using melted coconut oil for a subtle flavor, but you can use any neutral oil or even melted butter if you prefer its richness.
Buttermilk: Buttermilk keeps the cake tender. If you don’t have any, mix one cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes before using. This homemade buttermilk works just as well!
How Do You Ensure a Moist and Fluffy Cake?
Getting a cake that is both moist and fluffy requires attention to a few key steps:
- Mixing Technique: Be gentle when combining the wet and dry ingredients. Overmixing can make the cake dense. Mix just until no dry flour remains.
- Baking Time: Keep an eye on the cake while it’s baking. Set a timer for 30 minutes, then check for doneness with a toothpick. Remove the cake from the oven when it comes out clean.
- Cooling Properly: Let the cake cool in the pan for 15 minutes before transferring to a wire rack. This helps maintain moisture and prevent it from drying out.
Following these steps will help you achieve a fantastic cake every time! Enjoy your baking adventure with sourdough discard!
Sourdough Discard Chocolate Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (240g) sourdough starter discard (unfed)
- 1 1/2 cups (190g) all-purpose flour
- 3/4 cup (75g) cocoa powder, unsweetened
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) packed light brown sugar
- 2 large eggs
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk or whole milk
- 1/2 cup (120ml) hot brewed coffee (optional, enhances chocolate flavor)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 30-35 minutes of baking time, plus an additional 15 minutes to cool in the pan. Altogether, expect to spend about an hour before you can enjoy this delicious cake!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour an 8-inch round cake pan, or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Give it a good whisk to ensure everything is combined evenly—this will help your cake rise well!
3. Combine the Wet Ingredients:
In another bowl, mix your sourdough discard with granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk everything together until it’s nice and smooth. This is where the magic happens!
4. Combine Wet and Dry Ingredients:
Now, it’s time to bring everything together! Start adding the dry ingredient mix to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing gently after each addition. It’s important not to overmix—just combine until you don’t see any dry flour!
5. Add the Coffee:
If you’re using coffee (which I highly recommend for an extra chocolate boost!), carefully stir in the hot brewed coffee. The batter will be a bit liquidy, but that’s just fine—it will bake up beautifully!
6. Pour and Smooth:
Pour the batter into your prepared cake pan. Take a spatula and smooth out the top to ensure it cooks evenly.
7. Bake the Cake:
Pop the cake in the preheated oven and bake for 30-35 minutes. It’s ready when a toothpick inserted into the center comes out clean—don’t overbake or it may dry out!
8. Cool It Down:
Once the cake is done, remove it from the oven and let it cool in the pan for about 15 minutes. This helps it firm up a bit. After that, transfer it to a wire rack to cool completely.
9. Frost and Decorate:
Once your cake is completely cooled, it’s time to frost it! Use your favorite chocolate frosting—whether that’s a rich buttercream or a glossy ganache. Get creative with decorations if you like!
10. Slice and Enjoy:
Finally, slice the cake into pieces, serve, and enjoy that moist, flavorful slice of chocolate cake made wonderfully with sourdough discard! It’s a real treat!
This cake not only uses up your sourdough discard but also creates a tender and delicious treat that everyone will love. Happy baking!
Can I Use Other Types of Flour?
Yes! You can swap some of the all-purpose flour for whole wheat flour for added nutrition. Just keep in mind that it may change the texture slightly, making it denser.
What If I Don’t Have Sourdough Discard?
No worries! You can substitute the sourdough starter with an equal amount of yogurt or buttermilk for moisture. You’ll lose the sourdough flavor, but the cake will still be delicious!
Can I Make This Cake Gluten-Free?
Absolutely! Use a gluten-free all-purpose flour blend that includes xanthan gum. This will help maintain the cake’s texture. Just be sure to adjust the baking time as needed!
How to Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it well in plastic and freeze for up to 2-3 months. Just thaw it at room temperature when you’re ready to enjoy again!