This Sourdough Discard Chocolate Cake is a fun and tasty way to use up leftover sourdough starter. It’s rich, moist, and oh-so-chocolatey!
What I love most is that it’s super easy to make. Just mix everything together, bake, and enjoy a slice (or two!). Your friends won’t even know it’s made from sourdough!
Key Ingredients & Substitutions
Sourdough Starter Discard: This cake uses unfed sourdough starter, which adds moisture and a subtle tang. If you don’t have sourdough, try using applesauce or yogurt for a similar moisture level.
Granulated Sugar: Regular granulated sugar works best for sweetness. You can substitute with brown sugar for a hint of caramel flavor, or coconut sugar for a healthier twist.
Cocoa Powder: Unsweetened cocoa powder is essential for that rich chocolate flavor. If you want a lighter cake, consider using Dutch-processed cocoa for a milder taste.
Buttermilk: It adds moistness and tang. If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for a few minutes.
What’s the Best Way to Incorporate Wet and Dry Ingredients?
To achieve a light and fluffy cake, it’s key to properly mix your ingredients. Start by whisking the wet ingredients until smooth. Then, for the dry ingredients, sift them to remove lumps, which helps the cake rise smoothly.
- Incorporate the dry mixture into the wet ingredients in parts. Start with about one-third of the dry mix, then add half the buttermilk. Repeat until all ingredients are combined.
- Be gentle! Overmixing can lead to a dense cake. Stop as soon as you see no dry flour.
- Make sure your oven is preheated for even baking.
Sourdough Discard Chocolate Cake
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter discard (unfed)
- 3/4 cup (150g) granulated sugar
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (130g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (120ml) buttermilk or plain yogurt
- Optional: powdered sugar or cocoa powder for dusting
Time Needed to Make the Cake:
This cake will take about 10 minutes for preparation and around 30-35 minutes to bake. Allow some additional cooling time, so total time is about 1 hour. Perfect for dessert, or a sweet treat any time of day!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Cake Pan:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour an 8-inch round cake pan. You can also line it with parchment paper for easy removal later.
2. Mix the Wet Ingredients:
In a large bowl, add the sourdough discard, granulated sugar, cocoa powder, vegetable oil, eggs, and vanilla extract. Whisk everything together until the mixture is smooth and well combined. This should only take a minute or two!
3. Combine the Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking soda, and salt. Sifting helps remove lumps and ensures an even texture in your cake.
4. Mix Wet and Dry Ingredients:
Now, it’s time to bring the two mixtures together! Gradually add the dry ingredients to the wet ingredients. Do it in parts, alternating with the buttermilk. Start with about a third of the dry mix, then add half the buttermilk, followed by the remaining dry ingredients, and finish with the buttermilk. This method helps create a nice, fluffy texture! Mix just until everything is combined—avoid overmixing!
5. Bake the Cake:
Pour the batter into your prepared cake pan and smooth the top with a spatula. Place it in the oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time to prevent overbaking.
6. Cool the Cake:
Once baked, take the cake out of the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely before adding any toppings.
7. Serve and Enjoy:
If you’d like, you can dust the top with powdered sugar or cocoa powder before slicing. Cut yourself a nice piece and enjoy this rich, moist chocolate cake made from your sourdough discard!
Can I Use Fed Sourdough Starter Instead of Discard?
Yes, you can use a fed sourdough starter instead of discard! Just keep in mind that it might slightly alter the cake’s texture and tanginess, but it will still be delicious.
Can I Substitute Ingredients?
Absolutely! You can swap granulated sugar for brown sugar for added moisture and a deeper flavor. If you need a dairy-free option, use almond or oat milk mixed with vinegar instead of buttermilk.
How Long Can I Store the Cake?
This cake can be stored at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze it for up to 3 months. Just make sure to let it completely cool before wrapping!
What Icing or Frosting Pairs Well with This Cake?
This chocolate cake is great on its own, but if you want to add frosting, consider a simple chocolate ganache, cream cheese frosting, or even a dusting of powdered sugar for a lighter touch.
