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