Sourdough Chocolate Cake

Here is an easy and moist cake made with sourdough discard. It is simple to mix and bakes in one pan.

introduction

This Sourdough Chocolate Cake uses sourdough starter discard for flavor and texture. It is a good way to use extra starter and make a moist cake. If you like sourdough treats, try the brown butter sourdough discard cookies for another easy bake.

why make this recipe

• You use sourdough discard so nothing goes to waste.
• The cake is moist and chocolatey.
• It is quick to mix and bakes in one pan.
• You need common pantry ingredients.

how to make Sourdough Chocolate Cake

Follow the recipe below and mix the wet and dry parts only until smooth. Do not overmix the batter. If you want a different sourdough treat at the same time, see a simple cookie idea like the chewy gooey sourdough chocolate chip cookies.

Ingredients :

• 1 cup sourdough starter (discard)
• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup hot water

Directions :

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a mixing bowl, combine the sourdough starter, flour, sugar, cocoa powder, baking soda, and salt.
3. Add the vegetable oil, eggs, vanilla extract, and hot water to the dry ingredients. Mix well until smooth.
4. Pour the batter into the prepared cake pan.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. Frost with your favorite chocolate frosting if desired.

how to serve Sourdough Chocolate Cake

Serve plain or add chocolate frosting. A dusting of powdered sugar also works. Serve slices with a glass of milk, coffee, or a scoop of vanilla ice cream.

how to store Sourdough Chocolate Cake

• At room temperature: cover with plastic wrap or a cake dome for 2 days.
• In the fridge: keep in an airtight container for up to 5 days.
• To freeze: wrap tightly and freeze up to 2 months. Thaw in the fridge or at room temperature.

tips to make Sourdough Chocolate Cake

• Use hot water to help bloom the cocoa and make the batter smooth.
• Measure flour by spooning into the cup and leveling it.
• Let the cake cool before frosting to avoid melting the frosting.
• If your starter is very sour, use slightly less starter or add a touch more sugar to balance taste.

variation (if any)

• Add 1 teaspoon instant espresso powder for deeper chocolate flavor.
• Stir in 1/2 cup chocolate chips or chopped nuts before baking.
• Use half oil and half melted butter for a richer taste.
• Make cupcakes with the same batter and bake 18-22 minutes.

FAQs

Q: Can I use active sourdough starter instead of discard?
A: Yes. If your starter is active, the cake may rise a bit more. Use the same amount.

Q: Do I need to sift the cocoa powder?
A: Sifting helps prevent lumps, but you can whisk well instead if you do not have a sifter.

Q: Can I use a different pan size?
A: Yes. Use an 8-inch pan for a taller cake (bake a few minutes longer) or a 9×13 pan for a thinner cake (bake less time).

Q: Is this cake very sour?
A: No. The cocoa and sugar balance the sour note. The sourdough adds depth, not strong sourness.

Q: Can I make this gluten-free?
A: Use a 1:1 gluten-free flour blend that replaces all-purpose flour for best results.

Conclusion

This recipe makes a simple, moist chocolate cake that uses sourdough discard and common ingredients. For another take on sourdough chocolate cake ideas, see a full recipe guide like Milk and Pop’s sourdough chocolate cake. For baking tips and a trusted recipe source, check the King Arthur Baking sourdough chocolate cake recipe.

Sourdough Chocolate Cake

An easy and moist chocolate cake made with sourdough discard, perfect for using up extra starter and satisfying your chocolate cravings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour Measure by spooning into the cup and leveling it.
• 1 cup sugar
• 1/2 cup unsweetened cocoa powder Sifting helps prevent lumps, but whisking well can be an alternative.
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup sourdough starter (discard) Can use active sourdough starter instead but may rise more.
• 1/2 cup vegetable oil Can substitute with half melted butter for a richer taste.
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot water Helps bloom the cocoa.

Optional Additions

• 1 teaspoon instant espresso powder For deeper chocolate flavor.
• 1/2 cup chocolate chips or chopped nuts Stir in before baking.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a mixing bowl, combine the sourdough starter, flour, sugar, cocoa powder, baking soda, and salt.
3. Add the vegetable oil, eggs, vanilla extract, and hot water to the dry ingredients. Mix well until smooth, but do not overmix the batter.

Baking

1. Pour the batter into the prepared cake pan.
2. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Serving

1. Serve plain or with chocolate frosting or a dusting of powdered sugar.

Notes

Cover with plastic wrap or a cake dome for 2 days at room temperature. In the fridge, keep in an airtight container for up to 5 days. To freeze, wrap tightly and freeze for up to 2 months. Thaw in the fridge or at room temperature.