If you love rich, moist chocolate cake with an incredibly deep flavor, then you’re in for a treat! This sourdough discard chocolate cake is the perfect way to use up leftover sourdough starter while creating a decadent dessert. The addition of sourdough discard not only reduces waste but also enhances the cake’s texture, making it extra tender and flavorful.
Why You’ll Love This Recipe
This recipe is perfect for:
- Sourdough bakers looking to use up discard in a delicious way.
- Chocolate lovers who enjoy deep, rich flavors with a hint of tanginess.
- Home bakers who want an easy, foolproof cake recipe that turns out moist and fluffy every time.
- Anyone who loves a silky-smooth, glossy ganache frosting that takes this cake to the next level.
Ingredients
For the Cake:
- ½ cup sourdough starter discard
- ⅓ cup whole milk (or plant-based milk)
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ⅓ cup vegetable oil
- 3 oz semi-sweet chocolate bar, chopped
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 espresso shots or instant coffee mixed with water (about ¼ cup liquid)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Shiny Ganache Frosting:
- ¾ cup semi-sweet chocolate chips (or chopped chocolate)
- ½ cup heavy cream
- 3 tablespoon unsalted butter
- 2 tablespoon cocoa powder
- ¾ cup powdered sugar, sifted
Equipment Needed
- Mixing bowls
- Whisk
- Microwave-safe bowl or double boiler
- 8-inch round cake pan
- Parchment paper
- Wire cooling rack
- Saucepan
- Offset spatula (for frosting)
How to Make Sourdough Discard Chocolate Cake
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a medium bowl, combine the hot espresso shots with the cocoa powder and whisk to bloom the cocoa for a more intense chocolate flavor. Add the sourdough starter and milk, then whisk until smooth.
- In a large mixing bowl, add the chopped chocolate and vegetable oil. Microwave in 30-second increments, stirring in between, until fully melted. Whisk in both sugars until combined.
- Add the egg and vanilla extract, then mix in the cocoa and sourdough mixture.
- Sift in the flour, baking soda, baking powder, and salt. Mix until just combined—do not overmix.
- Pour the batter into the prepared pan and smooth out the top.
- Bake for 28-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 2: Make the Ganache Frosting
- Heat the heavy cream in a small saucepan over low heat until it just starts to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2 minutes.
- Stir until the chocolate is fully melted and smooth.
- Add the butter, cocoa powder, and sifted powdered sugar. Beat until glossy and slightly thickened.
- Let the ganache cool at room temperature for 20 minutes, then refrigerate for 30 minutes, stirring occasionally.
- Remove from the fridge and stir until thick and glossy. Use immediately.
Step 3: Assemble and Frost
- Place the cooled cake on a serving plate.
- Spread the ganache evenly over the top and sides using an offset spatula.
- Add optional garnishes such as chocolate shavings, a dusting of cocoa powder, or fresh berries.
- Serve immediately or refrigerate to let the frosting set.
Storage and Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting.
- Make-Ahead: The ganache can be made a day in advance and stored in the fridge. Let it come to room temperature before spreading on the cake.
Variations and Substitutions
- Dairy-Free: Use plant-based milk and dairy-free chocolate.
- Espresso Alternative: If you don’t have espresso, substitute with strong brewed coffee.
- Sweeter Cake: Increase sugar by 2 tablespoons for a slightly sweeter version.
- Nutty Twist: Add ½ cup chopped nuts for added texture.
Food and Drink Pairings
- Coffee or Espresso: Enhances the deep chocolate flavors.
- Vanilla Ice Cream: A perfect contrast to the rich cake.
- Red Wine: Try a Merlot or Cabernet Sauvignon for a sophisticated pairing.
FAQ
What does sourdough discard do in a cake?
Sourdough discard adds moisture, slight tanginess, and depth of flavor to the cake, making it extra tender.
Can I use active sourdough starter instead of discard?
Yes! If using active starter, reduce the baking soda slightly since the starter has more natural leavening power.
Do I have to use espresso or coffee?
No, but coffee enhances the chocolate flavor. You can substitute with hot water if needed.
Can I make this cake gluten-free?
You can try substituting the all-purpose flour with a 1:1 gluten-free blend, but results may vary slightly.
Can I double the recipe?
Yes! Double the ingredients and bake in a 9×13-inch pan for about 40-45 minutes.
Final Thoughts
This sourdough discard chocolate cake is a fantastic way to make the most of your starter while indulging in a rich, chocolatey treat. Whether you’re a sourdough enthusiast or just a chocolate lover, this cake is sure to impress. If you try this recipe, please share it with friends and family and subscribe to the blog for more delicious ideas!
