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Sourdough Discard Chocolate Cake

Sourdough Discard Chocolate Cake – Moist & Irresistible Treat

Transform leftover sourdough discard into a moist and delicious chocolate cake that impresses everyone.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Swap with cake flour for lighter cake.
  • 1.5 cups Granulated Sugar Reduce for less sweetness.
  • 0.75 cups Cocoa Powder (Non-Dutch) Essential for rich chocolate flavor.
  • 1 teaspoon Baking Soda Ensure freshness for best results.
  • 1 teaspoon Baking Powder Check expiration for efficacy.
  • 0.5 teaspoon Fine Salt Essential for balancing sweetness.
  • 1 cup Whole Milk Substitute with non-dairy for vegan option.
  • 0.5 cups Coconut Oil (Melted) Unsalted butter can be used instead.
  • 2 large Eggs (Room Temperature) Binds ingredients.
  • 1 teaspoon Vanilla Extract Opt for pure for best flavor.
  • 1 cup Coffee (Freshly Brewed) Enhances chocolate flavor.
  • 1 cup Sourdough Discard Provides unique texture and tang.
For the Frosting
  • 0.5 cups Unsalted Butter (Room Temperature) Adds creaminess to frosting.
  • 2 cups Powdered Sugar Reduce for less sweetness.
  • 1 teaspoon Extra Vanilla Extract Enhances flavor.
  • 2 tablespoons Milk Smooths out frosting texture.
  • 0.5 cups Cocoa Powder (for Frosting) Essential for frosting.

Equipment

  • 9-inch round cake pans
  • mixing bowls
  • Whisk
  • spatula
  • Oven

Method
 

Step-by-Step Instructions for Sourdough Discard Chocolate Cake
  1. Preheat your oven to 375°F (190°C) and prepare two greased and floured 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together milk, melted coconut oil, eggs, vanilla extract, and sourdough discard until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix gently until combined, then stir in the hot coffee.
  5. Divide the batter between the prepared pans, smooth the tops, and bake for 35-40 minutes until a toothpick comes out clean.
  6. Let cakes cool in pans for 30 minutes, then transfer to a wire rack to cool completely.
  7. For the frosting, beat the butter until creamy, then add powdered sugar, vanilla, milk, and cocoa, whipping until smooth.
  8. Once cakes are cool, spread frosting on one layer, add the second layer, and frost the top and sides as desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 230mgPotassium: 200mgFiber: 3gSugar: 28gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Use room temperature ingredients for best texture. Coffee boosts chocolate flavor significantly.

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