Description
A moist and rich chocolate cake made using leftover sourdough starter, enhanced with cocoa powder and coffee.
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)
Instructions
- 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.
- 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.
- Once the cake has cooled, frost the top with the prepared frosting. Optionally slice the cake into layers and frost in between.
Notes
Ensure the sourdough discard is at room temperature for best mixing results. You can add chocolate chips or nuts for extra texture. For a gluten-free version, use gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American