why make this recipe
This cake uses sourdough discard so you waste less and get great flavor. It is rich, moist, and easy to make. You can make it for dessert, birthdays, or a weekend treat.
introduction
This sourdough discard chocolate cake is simple and forgiving. It uses common pantry items and the sourdough discard adds a mild tang and moisture. For another easy cake idea, see the delicious banana coffee cake recipe.
how to make Sourdough Discard Chocolate Cake
Make the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round pan or line it with parchment.
- In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- In a separate bowl, mix the milk, melted coconut oil, eggs, and vanilla. Stir in the brewed coffee and sourdough discard.
- Pour the wet mix into the dry mix. Stir until just combined and smooth. Do not overmix.
- Pour batter into the pan and bake 30–35 minutes, or until a toothpick comes out with a few moist crumbs. Let cool in the pan 10 minutes, then turn out to cool completely.
Make the Frosting:
- In a bowl, beat the room-temperature butter until smooth.
- Gradually add the powdered sugar and cocoa powder, beating low at first, then higher until smooth.
- Add the vanilla and milk a little at a time until you reach spreadable consistency.
Assemble the Cake:
- If the cake domed on top, level it with a knife.
- Place one layer on a plate (or the single cake if not layered). Spread frosting on top and around the sides.
- Chill briefly to set the frosting if you like cleaner slices.
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)
Frosting:
- 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, Make the Frosting, Assemble the Cake
- Make the Cake: Follow the steps under "how to make Sourdough Discard Chocolate Cake" above to mix and bake the cake.
- Make the Frosting: Beat butter, add powdered sugar and cocoa, then add vanilla and milk until smooth.
- Assemble the Cake: Cool the cake, then frost and chill briefly.
how to serve Sourdough Discard Chocolate Cake
Serve slices at room temperature. Add a scoop of vanilla ice cream or a dollop of whipped cream. A few fresh berries on the side add color and a fresh note.
how to store Sourdough Discard Chocolate Cake
- Room temp: Store covered for 1–2 days.
- Refrigerator: Keep in an airtight container for up to 5 days. Let the cake sit at room temp 20–30 minutes before serving for best texture.
- Freezer: Wrap slices or the whole cake tightly and freeze for up to 2 months. Thaw in the fridge then bring to room temp.
tips to make Sourdough Discard Chocolate Cake
- Use fresh baking powder and baking soda for best rise.
- Let ingredients reach room temperature so they mix well.
- Do not overmix the batter; mix until just combined.
- Check doneness with a toothpick; a few moist crumbs are okay.
- Cool the cake fully before frosting to avoid melted frosting.
variation (if any)
- Add 1/2 cup chopped nuts or chocolate chips to the batter.
- Swap coconut oil for melted butter for a richer flavor.
- Make cupcakes instead of a cake; bake 18–22 minutes.
- Add orange zest for a bright twist.
FAQs
Q: Can I use active sourdough starter instead of discard?
A: Yes, but if it is very active it may change rise and tang. Use the same amount and watch baking time.
Q: Can I use plant milk instead of whole milk?
A: Yes. Use oat, almond, or soy milk. The cake will still work but may have a slight texture change.
Q: Can I make this gluten-free?
A: You can try a gluten-free all-purpose flour blend 1:1, but texture and rise may change. Add a binder like xanthan gum if your blend needs it.
Q: Do I have to use coffee?
A: Coffee deepens the chocolate flavor. You can use hot water instead, but flavor will be slightly milder.
Q: How do I know when the cake is done?
A: Insert a toothpick in the center. If it comes out with a few moist crumbs, the cake is done. If batter sticks, bake a few more minutes.
Sourdough Discard Chocolate Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This rich and moist chocolate cake utilizes sourdough discard for added flavor and reduces waste, making it a perfect treat for any occasion.
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 the oven to 350°F (175°C). Grease and flour a 9-inch round pan or line it with parchment.
- In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- In a separate bowl, mix the milk, melted coconut oil, eggs, and vanilla. Stir in the brewed coffee and sourdough discard.
- Pour the wet mix into the dry mix. Stir until just combined and smooth. Do not overmix.
- Pour batter into the pan and bake for 30–35 minutes or until a toothpick comes out with a few moist crumbs. Let cool in the pan for 10 minutes, then turn out to cool completely.
- To make the frosting, beat room-temperature butter until smooth. Gradually add the powdered sugar and cocoa powder, beating low at first, then higher until smooth.
- Add the vanilla and milk a little at a time until you reach spreadable consistency.
- If the cake domed on top, level it with a knife. Place one layer on a plate and spread frosting on top and around the sides.
- Chill briefly to set the frosting if desired.
Notes
Serve slices at room temperature, optionally with vanilla ice cream or whipped cream. Store covered at room temperature for 1-2 days or in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
