Why Make This Recipe
Sourdough Discard Chocolate Cake is a wonderful treat that not only satisfies your sweet tooth but also helps reduce food waste. Many bakers often find themselves with leftover sourdough discard, and this recipe turns that leftover into something delicious. It’s rich, moist, and incredibly easy to make. Plus, who can resist chocolate cake?
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:
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Make the Cake: Preheat your oven to 350°F (175°C). In a large bowl, mix together the all-purpose flour, granulated sugar, non-dutch cocoa powder, baking soda, baking powder, and fine salt. In another bowl, whisk together the whole milk, melted coconut oil, large eggs, and vanilla extract. Add the freshly brewed coffee and sourdough discard to this mixture. Combine the wet and dry ingredients until well blended. Pour the batter into a greased cake pan and bake for about 30-35 minutes, or until a toothpick comes out clean.
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Make the Frosting: In a medium bowl, beat the room temperature unsalted butter until creamy. Gradually add in the powdered sugar and cocoa powder. Mix until smooth. Add the vanilla extract and milk, and beat until the frosting is fluffy.
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Assemble the Cake: Once the cake has cooled, spread a generous layer of frosting on top. You can layer the cake for a more decorative look if you’ve made more than one cake layer. Finish by adding more frosting on the top and around the sides of the cake.
How to Serve Sourdough Discard Chocolate Cake
Cut the cake into slices and serve on a plate. It’s great on its own or can be paired with a scoop of ice cream or a dollop of whipped cream. Enjoy with a hot cup of coffee or tea for a delightful treat.
How to Store Sourdough Discard Chocolate Cake
Store the cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, keep it in the refrigerator for up to a week. You can also freeze slices wrapped tightly in plastic wrap, then store in a zip-top bag for up to 3 months.
Tips to Make Sourdough Discard Chocolate Cake
- Make sure your sourdough discard is at room temperature for the best results.
- Don’t overmix the batter. Mix until just combined for a lighter cake.
- Let the cake cool completely before adding frosting to prevent melting.
Variation
You can add nuts, chocolate chips, or even swap out the cocoa powder for flavored powders like matcha for a different twist!
FAQs
1. Can I use other types of oil instead of coconut oil?
Yes, you can use vegetable oil or melted butter if you prefer.
2. Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.
3. How can I make this cake less sweet?
You can reduce the sugar amount in the cake batter or frosting according to your taste preference.
Sourdough Discard Chocolate Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist chocolate cake made with sourdough discard, perfect for reducing food waste.
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 tbsp unsalted butter, room temperature (113g)
- 3 cups powdered sugar (360g)
- 1 tsp vanilla extract (4g)
- 3 tbsp milk (45g)
- 1/3 cup cocoa powder (34g)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the all-purpose flour, granulated sugar, non-dutch cocoa powder, baking soda, baking powder, and fine salt.
- In another bowl, whisk together the whole milk, melted coconut oil, large eggs, and vanilla extract.
- Add the freshly brewed coffee and sourdough discard to this mixture and combine with the dry ingredients until well blended.
- Pour the batter into a greased cake pan and bake for about 30-35 minutes, or until a toothpick comes out clean.
- For frosting, beat the room temperature unsalted butter until creamy, gradually adding the powdered sugar and cocoa powder until smooth.
- Add vanilla extract and milk, beating until fluffy.
- Once the cake has cooled, spread a generous layer of frosting on top and around the sides of the cake.
Notes
Ensure sourdough discard is at room temperature for best results. Do not overmix the batter to keep the cake light.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
