why make this recipe
Sourdough Discard Chocolate Cake is a fantastic way to make use of your sourdough starter discard. Instead of throwing it away, you can create a delicious dessert that’s moist, rich, and uniquely flavored. This recipe combines the tangy notes of sourdough with the rich taste of chocolate, making it a perfect treat for chocolate lovers. What’s more, it’s easy to make and perfect for gatherings, birthdays, or just a cozy treat at home.
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) and grease two 9-inch round cake pans. In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Then, add the milk, melted coconut oil, eggs, vanilla extract, coffee, and sourdough discard. Mix until smooth. Divide the batter evenly between the prepared pans.
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Make the Frosting: In another bowl, beat the room temperature butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing well. Then, add the milk and vanilla extract, and continue beating until light and fluffy.
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Assemble the Cake: Once the cakes are cool, remove them from the pans. Place one layer on a serving plate, spread a layer of frosting on top, and then place the second layer on top. Frost the top and sides of the cake, smoothing it out as you go.
how to serve Sourdough Discard Chocolate Cake
Serve this cake at room temperature. It goes well with a scoop of vanilla ice cream or a dollop of whipped cream. You can also sprinkle some chocolate shavings or fresh berries on top for an added touch.
how to store Sourdough Discard Chocolate Cake
Store the cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. You can even freeze the cake layers for up to three months; just wrap them well in plastic wrap before placing them in a freezer bag.
tips to make Sourdough Discard Chocolate Cake
- Ensure all your ingredients are at room temperature for a smoother batter.
- Do not overmix the batter; mix until just combined.
- For an extra chocolatey flavor, you can add chocolate chips to the batter.
- If you prefer a less sweet frosting, reduce the amount of powdered sugar used.
variation
You can make this cake as a gluten-free option by substituting all-purpose flour with a 1:1 gluten-free flour blend. Additionally, you can replace the coconut oil with another type of oil or unsalted butter if you prefer.
FAQs
Can I use active sourdough starter instead of discard?
Yes, active sourdough starter can be used, but you may need to adjust the liquid ingredients slightly to accommodate.
How can I make this cake even more chocolatey?
You can add chocolate chips or use dark cocoa powder to intensify the chocolate flavor.
Can I make this cake ahead of time?
Absolutely! The cake can be made in advance and stored in the refrigerator. Just frost it on the day you plan to serve.
Sourdough Discard Chocolate Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A moist and rich chocolate cake that uses sourdough starter discard, perfect for any occasion.
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) and grease two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the milk, melted coconut oil, eggs, vanilla extract, coffee, and sourdough discard. Mix until smooth.
- Divide the batter evenly between the prepared pans.
- In another bowl, beat the room temperature butter until creamy.
- Gradually add the powdered sugar and cocoa powder, mixing well.
- Add the milk and vanilla extract and continue beating until light and fluffy.
- Once the cakes are cool, remove them from the pans. Place one layer on a serving plate, spread a layer of frosting on top, and then place the second layer on top.
- Frost the top and sides of the cake, smoothing it out as you go.
Notes
For a less sweet frosting, reduce the amount of powdered sugar used. You can also add chocolate chips to the batter for extra chocolate flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American