Sourdough Discard Chocolate Cake

introduction

This Sourdough Discard Chocolate Cake turns extra starter into a rich chocolate cake. It is moist, quick to mix, and full of chocolate flavor. If you like using starter discard in treats, try the brown butter sourdough discard chocolate chip cookies for another easy bake.

why make this recipe

• Use sourdough discard so nothing goes to waste.
• Make a deep chocolate cake with simple pantry ingredients.
• It is fast and forgiving for home bakers.

how to make Sourdough Discard Chocolate Cake

This cake mixes wet and dry parts, adds chocolate and coffee for depth, bakes, and then gets a simple ganache. For more sourdough discard baking ideas, see this chocolate chip sourdough scones recipe.

Ingredients :

• 1/2 cup sourdough starter discard
• 1/3 cup whole milk (or plant-based milk)
• 1/2 cups granulated sugar
• 1/4 cup light brown sugar
• 1/3 cup vegetable oil
• 3 oz semi-sweet chocolate bar (chopped)
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 2 espresso shots (or instant coffee mixed with water (needs about 1/4 cup of liquid))
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup semi-sweet chocolate chips ((or chopped chocolate))

Ganache:

• 1/2 cup heavy cream
• 3 tbsp unsalted butter
• 2 tbsp cocoa powder
• 3/4 cup powdered sugar (sifted)

Directions :

Prepare the Cake Batter:

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round pan or line with parchment.
2. Warm the chopped 3 oz chocolate with the vegetable oil in small bursts in the microwave or over low heat until melted. Stir smooth and set aside to cool slightly.
3. In a bowl, whisk together sourdough discard, milk, granulated sugar, brown sugar, egg, and vanilla until smooth.
4. Add the melted chocolate and espresso (or coffee liquid) to the wet mix and stir to combine.
5. In another bowl, sift or whisk flour, cocoa powder, baking soda, baking powder, and salt.
6. Fold the dry mix into the wet mix until just combined. Do not overmix. Stir in 3/4 cup chocolate chips.
7. Pour batter into the prepared pan and smooth the top. Bake 25–35 minutes or until a toothpick comes out with a few moist crumbs. Let cool in pan 10 minutes, then transfer to a wire rack to cool completely.

Make the Ganache Frosting:

1. Heat the heavy cream and butter in a small saucepan until it just begins to simmer. Remove from heat.
2. Whisk in cocoa powder and powdered sugar until smooth. If thick, warm a bit more; if thin, chill briefly to thicken. Stir in extra chocolate chips if you want a richer ganache.

Assemble and Frost:

1. Place the cooled cake on a serving plate. Pour the ganache over the cake and spread gently with a spatula. Let set for 10–20 minutes.

Optional Garnishes:

• Sprinkle extra chocolate chips, cocoa powder, or a few flaky sea salt flakes on top.
• Add fresh berries or a dusting of powdered sugar for contrast.

how to serve Sourdough Discard Chocolate Cake

Slice and serve at room temperature. This cake goes well with coffee, tea, or a small scoop of vanilla ice cream.

how to store Sourdough Discard Chocolate Cake

• At room temperature: Cover and keep up to 2 days.
• In the fridge: Store in an airtight container for 4–5 days. Bring to room temp before serving for best taste.
• To freeze: Wrap slices tightly and freeze up to 2 months. Thaw in the fridge or at room temperature.

tips to make Sourdough Discard Chocolate Cake

• Use room temperature egg and milk to mix smoothly.
• Don’t overmix the batter; stop when dry streaks disappear.
• If espresso is strong, reduce coffee amount slightly.
• For extra shine, strain ganache to remove lumps.
• Measure flour by spooning into the cup and leveling, not scooping.

variation (if any)

• Make it vegan: use plant milk, replace the egg with 1/4 cup applesauce or a flax egg, and use dairy-free chocolate and butter.
• Add 1/2 cup chopped nuts for texture.
• Swap semi-sweet chips for dark or milk chocolate chips to change sweetness.

FAQs

Q: Can I use active sourdough starter instead of discard?
A: Yes, you can, but active starter may add more tang and rising power. You might reduce added liquids a little.

Q: Can I skip the coffee or espresso?
A: Yes. Coffee deepens the chocolate flavor, but you can use hot water instead.

Q: How do I know the cake is done?
A: A toothpick inserted near the center should come out with a few moist crumbs, not wet batter.

Q: Can I make this in a loaf pan?
A: Yes. Bake time will change. Start checking at 30 minutes and adjust as needed.

Q: Do I need to sift the cocoa and powdered sugar?
A: Sifting helps remove lumps and gives a smoother batter and ganache, but it is not required.

Conclusion

If you want another sourdough discard chocolate cake take on, see this detailed Sourdough Chocolate Cake (With Sourdough Discard) – Milk and Pop for ideas and tips. For a different take and extra variations, read the Sourdough Chocolate Cake – Savor the Best article.

Sourdough Discard Chocolate Cake

This Sourdough Discard Chocolate Cake turns extra starter into a rich, moist chocolate cake that is quick to prepare and packed with flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cake Batter

• 1/2 cup sourdough starter discard
• 1/3 cup whole milk (or plant-based milk) Use plant-based for a vegan option.
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1/3 cup vegetable oil
• 3 oz semi-sweet chocolate bar (chopped) Melt for batter.
• 1 large egg Use room temperature.
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour Measure properly.
• 1/4 cup unsweetened cocoa powder Sifted for better mixing.
• 2 shots espresso (or instant coffee with water) Requires about 1/4 cup of liquid.
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup semi-sweet chocolate chips Or chopped chocolate.

For the Ganache

• 1/2 cup heavy cream
• 3 tbsp unsalted butter
• 2 tbsp cocoa powder Sifted.
• 3/4 cup powdered sugar (sifted) Sifting helps remove lumps.

Method

 

Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round pan or line with parchment.
2. Warm the chopped 3 oz chocolate with the vegetable oil in small bursts in the microwave or over low heat until melted. Stir smooth and set aside to cool slightly.
3. In a bowl, whisk together sourdough discard, milk, granulated sugar, brown sugar, egg, and vanilla until smooth.
4. Add the melted chocolate and espresso (or coffee liquid) to the wet mix and stir to combine.
5. In another bowl, sift or whisk flour, cocoa powder, baking soda, baking powder, and salt.
6. Fold the dry mix into the wet mix until just combined. Do not overmix. Stir in 3/4 cup chocolate chips.
7. Pour batter into the prepared pan and smooth the top. Bake for 25–35 minutes or until a toothpick comes out with a few moist crumbs. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Ganache Frosting

1. Heat the heavy cream and butter in a small saucepan until it just begins to simmer. Remove from heat.
2. Whisk in cocoa powder and powdered sugar until smooth. If thick, warm a bit more; if thin, chill briefly to thicken.
3. Stir in extra chocolate chips if you want a richer ganache.

Assemble and Frost

1. Place the cooled cake on a serving plate. Pour the ganache over the cake and spread gently with a spatula. Let set for 10-20 minutes.

Notes

Use room temperature egg and milk for better mixing. Avoid overmixing the batter; stop when dry streaks disappear. For extra shine, strain ganache to remove lumps. Measure flour correctly by spooning into the cup and leveling.