This sourdough discard chocolate cake is moist, rich, and slightly tangy. Easy to make and full of deep chocolate flavor, it stays fresh for days when stored properly. Enjoy a unique twist on classic chocolate cake that’s both delicious and helps reduce food waste.
Sourdough Chocolate Cake Ingredients
The cake
- All-purpose flour
- Sugar
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Milk
- Coconut oil
- Eggs
- Vanilla
- Coffee
- Sourdough discard
The Frosting
- Butter
- Powdered sugar
- Vanilla
- Milk
- Cocoa powder
How Do I Make My Sourdough Discard Chocolate Cake?
Make the Cake
Preheat your oven to 375°F (190°C). Grease and flour two 8-inch round cake pans, then set them aside while you whip up the batter.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until the mixture looks uniform and well-blended.
In a separate bowl, combine the milk, oil, eggs, vanilla extract, and sourdough discard. Whisk everything together until the discard is fully dissolved and the mixture is silky smooth.
Gradually add the wet mixture into the dry ingredients, whisking gently as you go to minimize lumps. Once mostly smooth, slowly pour in the hot coffee, stirring continuously and scraping down the bowl. The batter will be thin — that’s exactly what we want for a moist, rich cake.
Spread the batter equally into the two prepared pans. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for about 30 minutes. Then, gently invert the cakes onto a wire rack and let them cool completely before frosting.
Make the Frosting:
Using a stand mixer with the paddle attachment (or a hand mixer), beat the room-temperature butter until it’s smooth, creamy, and light in color.
Slowly add about half of the powdered sugar, then mix in the vanilla extract and milk. This will help loosen up the butter and make it easier to incorporate the rest of the sugar.
Alternatively, gradually add the remaining powdered sugar and cocoa powder, beating well after each addition. When necessary, use a spatula to scrape down the sides of the bowl. Continue mixing until the frosting is light, fluffy, and spreadable.
Assemble the Cake:
Once the cakes have completely cooled, place the first layer, flat side up, on a cake stand or serving plate. Spread about a quarter of the frosting evenly over the top.
Carefully place the second cake layer on top, flat side down. Cover the top and sides of the cake with the remaining frosting, spreading it generously.
Smooth the frosting or create decorative swirls—whatever you prefer. Slice, serve, and enjoy every decadent bite!
Tips for Making Sourdough Discard Chocolate Cake
- Use room temperature ingredients.
- Use fresh ingredients.
- Use non-Dutch cocoa powder.
- Don’t overmix the batter.
- Don’t overbake the cake.
How to Store Sourdough Chocolate Cake
If stored correctly, this sourdough discard chocolate cake will stay moist for days. Keep the frosted cake sealed in an airtight container at room temperature for up to three days, or refrigerate it for up to a week. If chilled, be sure to let the cake come to room temperature before serving to enjoy the best texture.
If you’d like to prepare this cake in advance, freezing is an excellent option. Once the cake layers have cooled completely, wrap them securely in plastic wrap and store them in the freezer for up to three months. When you’re ready to frost the cake, remove the layers from the freezer and let them thaw completely before putting them together.
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FAQs
Can I freeze sourdough discard chocolate cake?
Absolutely! Wrap slices tightly in plastic wrap and foil, or store in an airtight container. Freeze for up to 3 months. Before serving, let it thaw either in the fridge or at room temperature.
Is it possible to substitute discard with active sourdough starter?
Yes, but it may make the cake rise slightly more. Just be sure to reduce the amount of other leavening agents slightly or expect a slightly fluffier texture.
How long does sourdough discard cake stay fresh?
It stays moist and delicious for 3–4 days at room temperature. If refrigerated, it can last up to 5–6 days. Flavors often improve over time!
Is the cake very sour from the discard?
Not at all! It has a mild, pleasant tang that complements the chocolate. It’s more like a depth of flavor than a strong sourness.
Can I increase the recipe to make a bigger cake?
Definitely. Double all ingredients and bake in two 9-inch pans or a large sheet pan. Adjust baking time accordingly—typically 35–45 minutes.
Check out my other sourdough recipes:
Sourdough Discard Chocolate Cake
This sourdough discard chocolate cake is moist, rich, and slightly tangy. Easy to make and full of deep chocolate flavor.
Ingredients
The cake
- 1 1⁄4 cups all-purpose flour (190g)
- 2 cups granulated sugar (400g)
- 3⁄4 cup non-dutch cocoa powder (75g)
- 1 1⁄2 tsp baking soda (8g)
- 1 tsp baking powder (6g)
- 1 tsp fine salt (8g)
- 3⁄4 cup whole milk (200g)
- 1⁄2 cup coconut oil, melted (100g)
- 2 large eggs, room temperature
- 1 tsp vanilla extract (4g)
- 3⁄4 cup coffee, freshly brewed (180g)
- 1 cup sourdough discard (300g)
The Frosting
- 8 tbs unsalted butter, room temperature (113g)
- 3 cups powdered sugar (360g)
- 1 tsp vanilla extract (4g)
- 3 tbs milk (45g)
- 1⁄3 cup cocoa powder (34g)
Instructions
Make the Cake:
- Preheat your oven to 375°F (190°C). Grease and flour two 8-inch round cake pans, then set them aside while you whip up the batter.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until the mixture looks uniform and well-blended.
- In a separate bowl, combine the milk, oil, eggs, vanilla extract, and sourdough discard. Whisk everything together until the discard is fully dissolved and the mixture is silky smooth.
- Gradually add the wet mixture into the dry ingredients, whisking gently as you go to minimize lumps. Once mostly smooth, slowly pour in the hot coffee, stirring continuously and scraping down the bowl. The batter will be thin — that's exactly what we want for a moist, rich cake.
- Spread the batter equally into the two prepared pans. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans for about 30 minutes. Then, gently invert the cakes onto a wire rack and let them cool completely before frosting.
Make the Frosting:
- Using a stand mixer with the paddle attachment (or a hand mixer), beat the room-temperature butter until it's smooth, creamy, and light in color.
- Slowly add about half of the powdered sugar, then mix in the vanilla extract and milk. This will help loosen up the butter and make it easier to incorporate the rest of the sugar.
- Alternatively, gradually add the remaining powdered sugar and cocoa powder, beating well after each addition. When necessary, use a spatula to scrape down the sides of the bowl. Continue mixing until the frosting is light, fluffy, and spreadable.
Assemble the Cake:
- Once the cakes have completely cooled, place the first layer, flat side up, on a cake stand or serving plate. Spread about a quarter of the frosting evenly over the top.
- Carefully place the second cake layer on top, flat side down. Cover the top and sides of the cake with the remaining frosting, spreading it generously.
- Smooth the frosting or create decorative swirls—whatever you prefer. Slice, serve, and enjoy every decadent bite!
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