Description
A rich and moist chocolate cake made with sourdough discard, perfect for reducing food waste.
Ingredients
Scale
- 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