This Sourdough Discard Chocolate Cake is a sweet treat that makes use of leftover sourdough starter. It’s moist, rich, and chocolatey—what’s not to love?
I like to enjoy a slice with a big glass of milk. Plus, it’s a tasty way to avoid wasting that sourdough discard. You’re going to want seconds for sure! 🍰
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! It adds moisture and a subtle tang. If you don’t have any, you can use plain yogurt or applesauce as a substitute to keep the texture moist.
Cocoa Powder: Unsweetened cocoa gives the cake its rich chocolate flavor. You could substitute it with Dutch-processed cocoa for a milder taste or use carob powder for a caffeine-free option.
Buttermilk: This adds a nice tang and helps keep the cake moist. If you’re out, you can make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar—let it sit for 5 minutes before using.
Vegetable Oil: This keeps the cake moist. If you’d rather not use it, you can substitute with melted butter or applesauce for a healthier swap.
How Do I Ensure My Cake Comes Out Light and Fluffy?
The key to a light and fluffy cake is properly mixing your ingredients. Make sure you don’t overmix after adding the flour, as this can make your cake dense.
- Combine wet and dry ingredients gently. Mix until just combined—some lumps are okay.
- Incorporate the hot water or coffee slowly; it helps dissolve the cocoa and thins the batter, giving it a lovely texture.
- Make sure your oven is preheated fully before you bake to get a great rise!
Sourdough Discard Chocolate Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup sourdough discard (unfed)
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup hot water or hot coffee (coffee enhances chocolate flavor)
For the Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream (add more if needed for consistency)
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish (Optional):
- Whipped cream
- Chocolate shavings or curls
How Much Time Will You Need?
This delightful cake will take about 15 minutes to prep, 30-35 minutes to bake, and will need some cooling time afterward—roughly about 1 hour. Plan to spend a bit of time decorating as well! Overall, you should budget around 2 hours from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Pans:
Start by preheating your oven to 350°F (175°C). Make sure to grease and flour two 9-inch round cake pans so your cake doesn’t stick!
2. Mix the Dry Ingredients:
In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. This step ensures your cake will be nice and fluffy!
3. Cream the Sugars and Add Wet Ingredients:
In another bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until nicely combined. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and your sourdough discard until it’s well incorporated.
4. Combine Wet and Dry Ingredients:
Now it’s time to add the dry ingredients to the wet mixture! Do this in alternating batches with the buttermilk, starting and ending with the dry mix. Mix until everything is just combined—don’t overdo it!
5. Add the Hot Liquid:
Gradually stir in the hot water or coffee until the batter is smooth. Don’t worry if the batter seems thin; that’s how it’s supposed to be!
6. Bake the Cake:
Divide the batter evenly between the two prepared pans. Pop them in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cakes:
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
8. Make the Frosting:
While the cakes are cooling, prepare the frosting. Beat the softened butter in a bowl until it’s creamy. Gradually add in the cocoa powder and powdered sugar, alternating with the heavy cream, until you get a smooth, spreadable frosting. Don’t forget to mix in the vanilla extract and a pinch of salt!
9. Frost the Cakes:
Once the cakes are completely cool, generously frost the top of the first layer, and then place the second layer on top. Cover the entire cake with the remaining frosting.
10. Final Touches:
If you’d like, add a dollop of whipped cream and sprinkle on some chocolate shavings for a beautiful finish!
11. Slice and Serve:
Finally, slice up your delicious moist, rich chocolate cake and enjoy! This cake is perfect for any gathering or a sweet treat at home.
Can I Use Starter Straight from the Fridge?
Yes, you can use sourdough discard straight from the fridge! However, if possible, let it sit at room temperature for about 30 minutes before using to enhance its mixability.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Allow it to sit for about 5 minutes before using in the recipe.
How Should I Store Leftover Cake?
To store leftovers, keep the cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for longer storage, but it’s best enjoyed at room temperature.
Can I Make This Cake in Advance?
Absolutely! You can bake the cakes ahead of time and freeze them. Just ensure they’re completely cooled, wrap them tightly in plastic wrap, and place them in an airtight freezer bag. When you’re ready to frost and serve, simply thaw at room temperature for a few hours.
