Sourdough Discard Chocolate Cake
This Sourdough Discard Chocolate Cake is rich, moist, and a perfect way to use up your extra sourdough discard. With a deep chocolate flavor and a soft, fluffy texture, it’s a crowd-pleasing dessert that’s easy to make. Topped with a creamy chocolate frosting, this cake is ideal for birthdays, celebrations, or simply satisfying your sweet tooth. The tangy sourdough discard adds a subtle depth to the cake without overpowering the chocolatey goodness.
Ingredients
For the Cake:
- 1 cup sourdough discard
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 cup buttermilk or 1 cup milk + 1 tablespoon vinegar
- 1 teaspoon vanilla extract
For the Frosting:
- Make the Frosting: In a bowl beat together the softened butter, powdered sugar, cocoa powder, milk, and vanilla extract until smooth and fluffy. Add more milk as needed to reach your desired consistency.
- Frost the Cake: Once the cake is completely cool frost it with the chocolate frosting.
Instructions
For the Frosting (optional):
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
For the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the sourdough discard, sugars, eggs, oil, buttermilk, and vanilla extract until smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
NUTRITIONAL INFORMATION (per slice):
- Fat: 15g
- Carbohydrates: 52g
- Protein: 4g
- Sugar: 32g
- Fiber: 2g
Notes
Recipe Tips:
- Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature for better mixing and a fluffier cake.
- Sift the Cocoa: Sifting the cocoa powder with the dry ingredients will ensure a smooth, lump-free batter.
- Don’t Overmix: Once you combine the wet and dry ingredients, mix just until incorporated to avoid a dense cake.
- Flavor Additions: Add chocolate chips or chopped nuts into the batter for extra texture and flavor.
- Make Ahead: The cake can be made a day ahead and stored at room temperature, covered tightly. Frost it before serving for the freshest taste.
- Storing Leftovers: Leftover cake can be stored in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week.