Sourdough Discard Chocolate Cake
A moist, deeply chocolatey cake made with sourdough discard. Tender crumb with complex flavor.
This chocolate cake is exceptionally moist and tender thanks to the sourdough discard. The slight tang enhances the chocolate flavor, making it taste richer without being overwhelming.
Perfect for birthdays, celebrations, or any time you need serious chocolate.
Instructions
- 1
Prepare Pans
Preheat oven to 175°C (350°F). Grease and flour two 20cm (9-inch) round cake pans, or line with parchment paper.
- 2
Mix Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- 3
Add Wet Ingredients
Add sourdough discard, oil, eggs, and vanilla. Beat until combined. The batter will be thick.
- 4
Add Hot Liquid
Carefully stir in hot coffee or water. The batter will become thin - this is correct. The hot liquid blooms the cocoa and creates a moist cake.
- 5
Bake
Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- 6
Cool
Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
- 7
Make Frosting
Beat softened butter until fluffy. Gradually add powdered sugar and cocoa powder, alternating with milk. Add vanilla and salt. Beat until smooth and spreadable.
- 8
Assemble
Place one cake layer on a serving plate. Spread with frosting. Top with second layer and frost the top and sides.
Tips & Notes
- Coffee enhances chocolate flavor without making the cake taste like coffee
- For best results, use room temperature eggs and discard
- The thin batter is normal - do not add more flour
- Cakes can be made ahead and frozen unfrosted for up to 2 months
- This cake stays moist for days thanks to the sourdough discard
Why Hot Coffee?
Hot liquid blooms the cocoa powder, releasing its full flavor and creating an intensely chocolatey cake. If you do not have coffee, hot water works fine - you will still get excellent results.
Variations
Single Layer Cake
Use a 23x33cm (9x13 inch) pan and bake for 35-40 minutes. Frost directly in the pan.
Cupcakes
Fill cupcake liners 2/3 full. Bake for 18-22 minutes. Makes about 24 cupcakes.
Cream Cheese Frosting
Beat 225g cream cheese with 115g butter. Add 400g powdered sugar and 1 tsp vanilla. The tang complements the sourdough beautifully.
German Chocolate Style
Top with coconut pecan frosting instead of chocolate frosting.
The Sourdough Difference
The fermented flour in the discard tenderizes the cake while adding subtle depth. The acidity also helps activate the baking soda for a perfect rise. This is one of those recipes where the discard is truly doing more than just adding flavor.