Why Make This Recipe

Sourdough Discard Chocolate Cake is a delicious way to use leftover sourdough starter. Instead of throwing it away, you can create a moist, rich chocolate cake that everyone will love. This cake is simple to make, and the combination of cocoa powder and coffee intensifies the chocolate flavor. Plus, it’s a fun way to use what might otherwise be wasted!

How to Make Sourdough Discard Chocolate Cake

Making this cake is easy and requires a few steps. First, you will mix the ingredients to create the cake batter. Then, bake it to perfection. Finally, you will whip up a simple frosting to top off your cake. Follow the steps below to make your own sourdough discard chocolate cake.

Ingredients:

1 1/4 cups all-purpose flour (190g)
2 cups granulated sugar (400g)
3/4 cup non-dutch cocoa powder (75g)
1 1/2 tsp baking soda (8g)
1 tsp baking powder (6g)
1 tsp fine salt (8g)
3/4 cup whole milk (200g)
1/2 cup coconut oil, melted (100g)
2 large eggs, room temperature
1 tsp vanilla extract (4g)
3/4 cup coffee, freshly brewed (180g)
1 cup sourdough discard (300g)
8 tbs unsalted butter, room temperature (113g)
3 cups powdered sugar (360g)
1 tsp vanilla extract (4g)
3 tbs milk (45g)
1/3 cup cocoa powder (34g)

Directions:

Make the Cake: Preheat your oven to 350°F (175°C). In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk together the milk, melted coconut oil, eggs, vanilla extract, coffee, and sourdough discard. Gradually add the wet ingredients to the dry ingredients, stirring until well combined. Pour the batter into a greased cake pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
Make the Frosting: In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until combined. Add the vanilla extract and milk, and continue to mix until the frosting is smooth and fluffy.
Assemble the Cake: Once the cake has cooled, frost the top with the prepared frosting. You can also slice the cake into layers and frost in between if you desire.

How to Serve Sourdough Discard Chocolate Cake

Serve the cake at room temperature. You can slice it into pieces and enjoy it plain or with a scoop of ice cream on the side. This cake pairs wonderfully with a cup of coffee or milk, making it a great dessert for gatherings or family dinners.

How to Store Sourdough Discard Chocolate Cake

Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. If you want to keep it even longer, consider freezing individual slices. Wrap them in plastic wrap and then place them in a freezer-safe bag.

Tips to Make Sourdough Discard Chocolate Cake

Make sure your sourdough discard is at room temperature for best mixing results.
If you prefer a less sweet cake, you can reduce the sugar in the recipe slightly.
Add chocolate chips or nuts for extra texture and flavor.
Ensure the cake is completely cool before frosting to prevent melting.

Variation

You can make a gluten-free version of this cake by using a gluten-free flour blend instead of all-purpose flour. Just check that other ingredients are also gluten-free. Additionally, you can swap out the cocoa powder for flavored powders like matcha or ground spices for a unique twist.

FAQs

1. Can I use active sourdough starter instead of discard?
Yes, you can use an active starter, but make sure to adjust the other liquid ingredients accordingly.

2. What can I substitute for coconut oil?
You can use vegetable oil or melted butter as a substitute for coconut oil.

3. How can I make the cake more chocolatey?
Consider adding chocolate chips to the batter or increasing the amount of cocoa powder. You could also serve it with chocolate sauce.