Sourdough Discard Chocolate Cake

introduction

This cake uses sourdough starter discard and simple pantry items. It makes a rich, moist chocolate cake with a chocolate ganache. It is easy to mix and bake. If you like sourdough treats, you may also enjoy a cookie twist like this brown butter sourdough discard cookie recipe.

why make this recipe

You save discard and make a great dessert. The cake is moist from the starter and oil. Coffee and chocolate make the flavor deep. The ganache is simple and shiny. This cake is good for a week of quick snacks or for guests.

how to make Sourdough Discard Chocolate Cake

Follow the steps below. Read all steps before you start. Preheat your oven and line a pan so the cake bakes evenly.

Ingredients :

• 1/2 cup sourdough starter discard
• 1/3 cup whole milk (or plant-based milk)
• 1/2 cups granulated sugar
• 1/4 cup light brown sugar
• 1/3 cup vegetable oil
• 3 oz semi-sweet chocolate bar (chopped)
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 2 espresso shots (or instant coffee mixed with water (needs about 1/4 cup of liquid))
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup semi-sweet chocolate chips ((or chopped chocolate))
• 1/2 cup heavy cream
• 3 tbsp unsalted butter
• 2 tbsp cocoa powder
• 3/4 cup powdered sugar (sifted)

Directions :

Prepare the Cake Batter:

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
2. Warm the milk slightly and stir in the espresso shots or dissolved instant coffee.
3. In a bowl, whisk together sourdough discard, milk+coffee, granulated sugar, light brown sugar, vegetable oil, chopped chocolate, egg, and vanilla until smooth.
4. In another bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
5. Fold the dry mix into the wet mix until just combined. Do not overmix.
6. Stir in the semi-sweet chocolate chips.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 28–35 minutes, or until a toothpick comes out with a few moist crumbs.
9. Cool the cake in the pan for 10 minutes, then remove and cool fully on a rack.

Make the Ganache Frosting:

1. Place heavy cream and butter in a small saucepan. Heat until it just begins to simmer.
2. Remove from heat and pour over the 3/4 cup of semi-sweet chocolate chips. Let sit 1–2 minutes.
3. Stir until smooth. Add 2 tbsp cocoa powder and mix well.
4. Gradually whisk in sifted powdered sugar until the ganache is glossy and spreads easily. Cool slightly to thicken.

Assemble and Frost

1. Place the cooled cake on a plate or stand.
2. Pour some ganache on top and spread, letting some drip down the sides.
3. Add more ganache as needed to cover the top and sides evenly.
4. If the ganache is too soft, chill briefly and spread again.

Optional Garnishes:

• Sprinkle extra chocolate chips on top.
• Dust with cocoa powder or powdered sugar.
• Add fresh berries or chopped nuts for texture.

how to serve Sourdough Discard Chocolate Cake

Slice the cake with a sharp knife. Serve at room temperature or slightly warm. Add a scoop of vanilla ice cream or a dollop of whipped cream for a simple dessert.

how to store Sourdough Discard Chocolate Cake

Cover the cake with plastic wrap or keep in an airtight container. Store at room temperature for up to 2 days. Refrigerate for up to 5 days. Warm slices briefly before serving if chilled.

tips to make Sourdough Discard Chocolate Cake

• Use room temperature egg for better mixing.
• Melt the chopped chocolate gently so it does not seize.
• Do not overmix the batter to keep the cake tender.
• Taste the batter for balance if you used very strong coffee.
• For a smoother ganache, chop the chocolate small so it melts fast.
• For more sourdough flavor, use a discard that is active and not too old.
  You can also pair slices with other discard treats like these chocolate chip sourdough scones.

variation (if any)

• Make cupcakes instead of a cake. Bake 18–22 minutes.
• Add orange zest for a citrus-chocolate twist.
• Use dark chocolate for a richer taste.
• Fold in chopped nuts or dried fruit for texture.

FAQs

Q: Can I use active sourdough starter instead of discard?
A: Yes, but active starter may add more tang and change texture. Reduce other liquids slightly if batter seems thin.

Q: Can I make this gluten-free?
A: Use a gluten-free flour blend that measures like all-purpose. Baking times may change.

Q: How do I fix a runny ganache?
A: Cool it in the fridge for 5–10 minutes and stir again. If too thick, warm gently.

Q: Can I skip the coffee?
A: Yes. Coffee boosts chocolate flavor but you can use extra milk or water instead.

Q: Can I freeze this cake?
A: Yes. Wrap tightly and freeze up to 2 months. Thaw in the fridge then bring to room temperature.

Conclusion

This Sourdough Discard Chocolate Cake turns saved starter into a rich dessert that many will love. For another take on sourdough chocolate cake ideas, see this detailed recipe on Sourdough Chocolate Cake (With Sourdough Discard) – Milk and Pop. For more tips and variations on making a sourdough chocolate cake, check this guide at Sourdough Chocolate Cake – Savor the Best.

Sourdough Discard Chocolate Cake

A rich, moist chocolate cake made with sourdough starter discard and topped with a shiny chocolate ganache, perfect for dessert or snacks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cake

• 1/2 cup sourdough starter discard
• 1/3 cup whole milk (or plant-based milk)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1/3 cup vegetable oil
• 3 oz semi-sweet chocolate bar (chopped)
• 1 large egg Use room temperature for better mixing.
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 2 shots espresso (or instant coffee mixed with water) Needs about 1/4 cup of liquid.
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup semi-sweet chocolate chips (or chopped chocolate)

For the Ganache Frosting

• 1/2 cup heavy cream
• 3 tbsp unsalted butter
• 2 tbsp cocoa powder
• 3/4 cup powdered sugar (sifted)

Method

 

Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
2. Warm the milk slightly and stir in the espresso shots or dissolved instant coffee.
3. In a bowl, whisk together sourdough discard, milk+coffee, granulated sugar, light brown sugar, vegetable oil, chopped chocolate, egg, and vanilla until smooth.
4. In another bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
5. Fold the dry mix into the wet mix until just combined. Do not overmix.
6. Stir in the semi-sweet chocolate chips.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 28–35 minutes, or until a toothpick comes out with a few moist crumbs.
9. Cool the cake in the pan for 10 minutes, then remove and cool fully on a rack.

Make the Ganache Frosting

1. Place heavy cream and butter in a small saucepan. Heat until it just begins to simmer.
2. Remove from heat and pour over the 3/4 cup of semi-sweet chocolate chips. Let sit 1–2 minutes.
3. Stir until smooth. Add 2 tbsp cocoa powder and mix well.
4. Gradually whisk in sifted powdered sugar until the ganache is glossy and spreads easily. Cool slightly to thicken.

Assemble and Frost

1. Place the cooled cake on a plate or stand.
2. Pour some ganache on top and spread, letting some drip down the sides.
3. Add more ganache as needed to cover the top and sides evenly.
4. If the ganache is too soft, chill briefly and spread again.

Notes

Cover the cake with plastic wrap or keep in an airtight container. Store at room temperature for up to 2 days. Refrigerate for up to 5 days. Warm slices briefly before serving if chilled. Use room temperature egg for better mixing.