This Sourdough Discard Chocolate Cake is a fun and tasty way to use up leftover sourdough starter. It’s moist, rich, and full of chocolate flavor that everyone will love!
I always feel clever making this cake, knowing I’m using something I would have tossed. Plus, it’s a great way to sneak in a bit of sourdough goodness into dessert! 🎂
Key Ingredients & Substitutions
Sourdough Starter Discard: This cake uses unfed sourdough starter, giving it a deliciously unique flavor. If you don’t have any leftover, you can substitute with plain yogurt for a similar tanginess.
Cocoa Powder: Unsweetened cocoa is crucial for rich chocolate taste. If you want to experiment, try Dutch-processed cocoa for a milder flavor or carob powder if you’re avoiding chocolate.
Buttermilk: This ingredient adds moisture and tenderness. If you don’t have buttermilk, just mix regular milk with a tablespoon of vinegar and let it sit for five minutes—you’ll get a quick homemade buttermilk!
Vegetable Oil: This keeps the cake moist. You can swap it out for melted coconut oil or melted butter if you prefer a different flavor.
How Do I Get My Cake to Rise Perfectly?
Getting a nice rise is key to a fluffy cake. Here’s how to ensure yours rises perfectly:
- Make sure your baking soda is fresh; expired leavening agents won’t work.
- Don’t overmix the batter after adding the flour; it should be well combined but not overly beaten.
- Divide the batter evenly between the cake pans. This ensures even baking and rising.
Keep an eye on the baking time; every oven is different. Once a toothpick comes out clean, it’s time to take them out to cool!
How to Make Sourdough Discard Chocolate Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup sourdough starter discard (unfed)
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or whole milk with 1 tbsp vinegar)
- ½ cup hot coffee or hot water (to deepen chocolate flavor)
For the Chocolate Frosting:
- 1 cup unsalted butter, softened (2 sticks)
- 3 ½ cups powdered sugar, sifted
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 4–6 tablespoons heavy cream or milk
How Much Time Will You Need?
This delightful cake will take about 15 minutes to prepare and 30-35 minutes to bake, plus some cooling time for the cakes. All in all, set aside about 1 hour to have your delicious Sourdough Discard Chocolate Cake ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Make sure you grease and flour two 8-inch round cake pans or line them with parchment paper to prevent the cake from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures even distribution of the ingredients. Set this bowl aside for later.
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the sourdough discard, granulated sugar, brown sugar, and vegetable oil. Mix these together well until you have a smooth mixture.
4. Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract—this will enhance the flavor.
5. Incorporate the Dry Ingredients and Buttermilk:
Now it’s time to alternately add the dry mixture and buttermilk to your wet ingredients. Start and end with the dry mixture. This method keeps the batter smooth and helps prevent overmixing.
6. Add Hot Coffee or Water:
Gently stir in the hot coffee or hot water. This helps to blend everything smoothly, and the hot liquid deepens the chocolate flavor. Remember, the batter will be thin—it’s just right!
7. Pour and Bake:
Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the Cakes:
After baking, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. Make the Frosting:
While the cakes are cooling, make the frosting. Beat the softened butter in a mixing bowl using a hand mixer until it’s creamy. Then sift in the powdered sugar, cocoa powder, and salt, mixing on low speed until just combined.
10. Add Vanilla and Cream:
Add the vanilla extract and heavy cream, one tablespoon at a time, until the frosting reaches a nice spreading consistency. You can adjust the cream amount based on your preference for thickness.
11. Assemble the Cake:
Once the cakes have cooled completely, spread a layer of frosting on top of one cake layer, then carefully add the second layer on top.
12. Frost the Cake:
Use the remaining frosting to frost the top and sides of your cake. Decorate it as you like!
13. Slice & Serve:
Now it’s time to enjoy! Slice the cake and serve it to your friends and family. Watch them delight in the rich, chocolaty goodness of your Sourdough Discard Chocolate Cake!
With a moist crumb and that slight tang from the sourdough, this cake is sure to be a hit. Enjoy every bite and happy baking!
Can I Use a Different Type of Flour?
Yes, you can substitute all-purpose flour with a gluten-free flour blend if you’re looking for a gluten-free option. Just be sure to choose a blend that works well for baking to ensure a good texture!
What If I Don’t Have Sourdough Discard?
If you don’t have sourdough discard, you can replace it with an equal amount of plain yogurt or unsweetened applesauce. This will still maintain moisture and contribute to the cake’s texture.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake layers a day in advance and store them tightly wrapped at room temperature. Frosting can be made ahead as well; just keep it in the fridge and let it come to room temperature before using.
How to Store Leftover Cake?
Store any leftover chocolate cake in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. If the cake is frosted, it will stay fresher longer if kept in the refrigerator!
