Rich, moist, and irresistibly chocolatey, this sourdough discard chocolate cake transforms leftover sourdough starter into a dessert that’s perfect for any celebration or casual treat. Its tender crumb and deep cocoa flavor will have everyone reaching for a second slice.
Why This Recipe Fits Into Your Busy Life
- No waste: Makes use of sourdough discard you’d otherwise throw away.
- Quick and easy: Just 15 minutes of prep before it goes into the oven.
- Customizable: Perfect with or without chocolate chips, or even frosted.
What You’ll Need To Make This Cake
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup milk (or non-dairy alternative)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
How To Bake This Cake With Ease
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. This ensures your cake bakes evenly and releases easily.
In a large mixing bowl, combine the sourdough discard, granulated sugar, vegetable oil, milk, eggs, and vanilla extract. Stir the mixture until it’s smooth and well combined.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid over-mixing.
Fold in the chocolate chips if desired for an extra burst of flavor and texture. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
Bake the cake in your preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, you can frost your cake with a favorite chocolate frosting or enjoy it plain for a simpler option.
Simple Swaps From Your Pantry
Swap the milk for a non-dairy alternative like almond or oat milk if needed. Replace chocolate chips with chopped nuts or dried fruit for a different texture and flavor profile.
Answering Your Top Cake Questions
What if I don’t have sourdough discard? Substitute with plain yogurt or buttermilk for a similar tangy effect, but keep in mind it won’t be a true sourdough cake.
Can this be made gluten-free? Yes, use a 1:1 gluten-free baking flour to replace the all-purpose flour.
Serving Ideas To Make It Extra Special
Pair a slice with fresh berries and a dollop of whipped cream. Serve with a side of vanilla ice cream for a decadent dessert.
Enjoy alongside a hot cup of coffee or tea for a comforting afternoon treat.
Sourdough Discard Chocolate Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine the sourdough discard, sugar, vegetable oil, milk, eggs, and vanilla extract. Mix until well combined.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing.
- Fold in the chocolate chips if using.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, frost with your favorite chocolate frosting or enjoy plain.
Notes
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