This yummy Double Chocolate Chip Sourdough Discard recipe is a pure treat! It combines rich chocolate with fluffy sourdough, turning leftover starter into something amazing.
I can’t resist these cookies! They have the perfect blend of chocolate and a slight tang. Plus, they make my kitchen smell like a bakery—what’s not to love? 🍪
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star ingredient! Use active sourdough discard to give a lovely tang. If you don’t have sourdough, you can make a buttermilk or yogurt substitute, but you’ll miss the unique flavor that sourdough provides.
Cocoa Powder: Unsweetened cocoa powder adds deep chocolate flavor. For a lighter flavor, use a Dutch-processed cocoa. If you only have sweetened cocoa, just cut back on the sugar a bit.
Butter: Melted butter gives richness. If you’re looking for a dairy-free option, vegetable oil or coconut oil works great. I prefer coconut oil for its hint of flavor!
Chocolate Chips: Semi-sweet chocolate chips are my go-to, but you could easily swap in dark chocolate chips for a richer taste, or use white chocolate if you want a sweeter profile.
How Do I Ensure My Cake is Perfectly Moist and Not Overmixed?
The key to a moist cake is mixing just enough. Overmixing develops gluten, leading to a denser texture. Start by whisking the dry ingredients together separately. Then, mix the wet ones until smooth.
- Add the dry mix to the wet ingredients gradually, stirring gently until combined. It’s okay to see a few lumps!
- Once you fold in the chocolate chips, stop mixing as soon as they’re incorporated.
- This helps keep your cake soft and fudgy—just what we want!
That’s it! Enjoy baking this delightful cake and share it with friends or family. It’s the perfect treat to use up that sourdough discard.
Double Chocolate Chip Sourdough Discard
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter discard (unfed or fed)
- 3/4 cup (90g) all-purpose flour
- 1/2 cup (40g) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (100g) granulated sugar
- 1/3 cup (75g) melted unsalted butter (or oil for dairy-free)
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup (60ml) milk or dairy-free milk
- 1/2 cup (90g) chocolate chips, plus extra for sprinkling
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and another 30-35 minutes to bake. Don’t forget to let the cake cool for a bit before slicing! Total time from start to enjoying your treat is around an hour (plus cooling time).
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure your cake bakes evenly. Next, line a 7-inch round cake pan or a small cast iron skillet with parchment paper or lightly grease it to keep the cake from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This step helps evenly distribute the leavening agents throughout the flour for a nice rise. Set this bowl aside.
3. Mix the Wet Ingredients:
In a large mixing bowl, whisk the granulated sugar and melted butter together until smooth. Then, add in the egg and vanilla extract, mixing well to combine everything into a creamy mixture.
4. Combine with Sourdough Discard:
Stir in your active sourdough starter discard and milk until everything is well combined. You should have a nice, smooth mixture. This is where that lovely tangy flavor will come from!
5. Combine Wet and Dry Ingredients:
Now, gradually add the bowl of dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—it’s okay if there are a few lumps!
6. Add Chocolate Chips:
Gently fold in the 1/2 cup chocolate chips. This will add bursts of chocolatey goodness throughout your cake!
7. Bake the Cake:
Pour the batter into your prepared pan and smooth the top with a spatula. Sprinkle a few extra chocolate chips on top for decoration if you like! Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Let It Cool:
Once baked, let your cake cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This helps keep it moist inside!
9. Serve and Enjoy!
Once cooled, slice your cake and serve it up! It’s deliciously rich with that brownie-like texture and a hint of tang from the sourdough. Perfect for satisfying any chocolate cravings!
This Double Chocolate Chip Sourdough Discard cake is a wonderful way to use up leftover sourdough starter while treating yourself to something special. Enjoy! 🍫
Can I Use Discarded Sourdough Starter That Has Been in the Fridge for a While?
Absolutely! Just make sure it’s still active. If it’s been in the fridge for over a week, take it out and feed it a day before using it in the recipe, allowing it to become bubbly and active again.
What Should I Do If My Batter Seems Too Thick?
If your batter appears too thick, you can add a splash more milk, a tablespoon at a time, until you reach a smooth, pourable consistency. This can help ensure a light and tender cake!
Can I Make These as Cupcakes Instead?
Yes! This batter works wonderfully for cupcakes. Just fill your cupcake liners about 2/3 full and bake for 18-20 minutes, or until a toothpick comes out clean. Enjoy the individual servings!
How Do I Store Leftover Cake?
Store leftover cake in an airtight container at room temperature for 2-3 days. For longer storage, wrap slices in plastic wrap and freeze them for up to 2 months. Just thaw and enjoy whenever you need a chocolate fix!
