A simple, moist chocolate cake made with sourdough discard. It is easy and uses common ingredients.
introduction
This sourdough chocolate cake uses sourdough discard to add flavor and texture. It is quick to mix and bakes well for a weeknight dessert or a small party. If you enjoy using discard in sweet treats, try the brown-butter sourdough discard chocolate chip cookies for another idea.
why make this recipe
- You use sourdough discard and avoid waste.
- It is easy and needs no special tools.
- It makes a moist, chocolate cake that many people like.
- You can serve it plain or with frosting.
how to make Sourdough Chocolate Cake
Make the wet mix first, then add dry ingredients and milk. Mix only until the batter is smooth. Pour into a pan and bake until a toothpick comes out clean. For other discard-baked treats, see a recipe for chewy gooey sourdough chocolate chip cookies.
Ingredients :
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup milk (or any milk alternative)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a mixing bowl, combine the sourdough discard, sugar, and vegetable oil. Mix well.
- Add the eggs and vanilla extract to the mixture, and mix until fully combined.
- In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow cooling in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve as is or frost with your favorite chocolate frosting.
how to serve Sourdough Chocolate Cake
- Serve slices on a plate at room temperature.
- Add a simple chocolate frosting or powdered sugar on top.
- Pair with vanilla ice cream or fresh berries.
how to store Sourdough Chocolate Cake
- Room temp: Keep in an airtight container for 2 days.
- Fridge: Store frosted cake in the fridge for up to 5 days. Let it come to room temp before serving.
- Freeze: Wrap slices in plastic and freeze up to 2 months. Thaw overnight in the fridge.
tips to make Sourdough Chocolate Cake
- Use room temperature eggs for better mixing.
- Do not overmix the batter; stop when it looks smooth.
- Check the cake at 30 minutes; oven times can vary.
- If you want more chocolate, add a few tablespoons of chocolate chips to the batter.
variation (if any)
- Add 1/2 cup sour cream for extra moist cake.
- Stir in 1/2 cup chocolate chips or chopped nuts before baking.
- For a coffee twist, add 1 teaspoon instant espresso to the milk.
FAQs
Q: Can I use active sourdough starter instead of discard?
A: Yes. Use the same amount, but the cake may rise a little more.
Q: What pan size should I use?
A: Use an 8- or 9-inch round cake pan. Baking time may change a little.
Q: Can I make this gluten-free?
A: Yes, use a 1-to-1 gluten-free flour blend.
Q: Do I need to sift the cocoa powder?
A: It helps remove lumps, but you can whisk it well instead.
Q: Can I make cupcakes with this batter?
A: Yes. Bake 18-22 minutes for cupcakes and check with a toothpick.
Conclusion
For another discard chocolate cake version, check the detailed recipe at Milk and Pop’s sourdough chocolate cake. For tips and a tested method from a large baking site, see the King Arthur Baking sourdough chocolate cake recipe.
Sourdough Chocolate Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a mixing bowl, combine the sourdough discard, sugar, and vegetable oil. Mix well.
- Add the eggs and vanilla extract to the mixture, and mix until fully combined.
- In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow cooling in the pan for 10 minutes before transferring to a wire rack to cool completely.