Why Make This Recipe

Sourdough Discard Chocolate Cake is a delightful way to use leftover sourdough starter that you might otherwise throw away. This cake is moist, rich, and packed with chocolate flavor. Not only does it reduce food waste, but it also adds a unique tang that enhances the overall taste. It’s perfect for any occasion, whether it’s a birthday, a gathering, or just a treat for yourself!

How to Make Sourdough Discard Chocolate Cake

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)

Directions:

Make the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In another bowl, whisk together the milk, melted coconut oil, eggs, and vanilla extract.
Stir in the brewed coffee and sourdough discard until combined.
Combine the wet and dry ingredients, and mix until smooth.
Divide the batter evenly between the two prepared pans and bake for 30-35 minutes or until a toothpick comes out clean. Let them cool in the pans for 10 minutes before transferring them to a wire rack.

Make the Frosting:

In a bowl, beat the unsalted butter until creamy.
Gradually add in the powdered sugar, cocoa powder, vanilla extract, and milk. Mix until smooth and fluffy.

Assemble the Cake:

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

How to Serve Sourdough Discard Chocolate Cake

Serve this delicious cake with a cup of coffee or tea. It can be enjoyed on its own or with a scoop of vanilla ice cream for a special treat. Slice it into generous pieces and share with family and friends!

How to Store Sourdough Discard Chocolate Cake

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week or freeze it for up to 3 months. Make sure to wrap it well to prevent freezer burn.

Tips to Make Sourdough Discard Chocolate Cake

Make sure your sourdough discard is at room temperature for best results.
Do not overmix the batter; mix just until combined to keep the cake fluffy.
You can add chocolate chips to the batter for extra chocolatey goodness.

Variation

You can substitute coconut oil with vegetable oil or melted butter if you prefer. For a different flavor, try adding a hint of orange zest or coffee liqueur to the frosting.

FAQs

1. Can I use my sourdough starter instead of discard?

Yes, you can use active sourdough starter. Just make sure it’s in a similar consistency as the discard.

2. What can I do if the cake sinks in the middle?

This often happens due to overmixing or opening the oven door too early. Make sure to follow mixing instructions and only check the cake towards the end of the baking time.

3. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s suitable for baking for the best results.

Sourdough Discard Chocolate Cake

A delightful way to use leftover sourdough starter, this moist and rich chocolate cake is perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

For the Cake

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) Room temperature
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) Must be at room temperature

For the 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)

Method

Make the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In another bowl, whisk together the milk, melted coconut oil, eggs, and vanilla extract.
Stir in the brewed coffee and sourdough discard until combined.
Combine the wet and dry ingredients, and mix until smooth.
Divide the batter evenly between the two prepared pans and bake for 30-35 minutes or until a toothpick comes out clean. Let them cool in the pans for 10 minutes before transferring them to a wire rack.

Make the Frosting

In a bowl, beat the unsalted butter until creamy.
Gradually add in the powdered sugar, cocoa powder, vanilla extract, and milk. Mix until smooth and fluffy.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Notes

Make sure your sourdough discard is at room temperature for best results. Do not overmix the batter; mix just until combined to keep the cake fluffy. You can add chocolate chips to the batter for extra chocolatey goodness.