Easy Sourdough Discard Chocolate & Coffee Cake

If you’ve got some sourdough discard sitting around, don’t toss it—transform it into something irresistibly delicious! This Easy Sourdough Discard Chocolate & Coffee Cake is the ultimate combination of deep chocolate richness and smooth coffee undertones. The addition of sourdough discard not only reduces waste but also adds a subtle tang that enhances the overall flavor. Ready to bake something amazing? Let’s dive in!

Equipment

To make this cake, you’ll need:

• Mixing bowls – One large and one medium-sized for dry and wet ingredients.
• Whisk – To mix the batter smoothly.
• Hand mixer or stand mixer – Optional, but helps with mixing the frosting.
• 8-inch round cake pan – Grease and line with parchment paper.
• Spatula – For folding ingredients together.
• Sifter – To aerate the dry ingredients.
• Cooling rack – To cool the cake evenly before frosting.

What you Will Need ?

Cake Batter

• 🍫 40g cocoa powder
  • Substitutions: Dutch-processed cocoa for a deeper flavor or black cocoa for a more intense chocolatey taste.
• ☕ 113g brewed coffee
  • Substitutions: Espresso for a stronger coffee kick, or hot water if you prefer to avoid caffeine.
• 🧈 56g unsalted butter
  • Substitutions: Coconut oil for a dairy-free option or margarine if needed.
• 🍫 113g semi-sweet chocolate, chopped
  • Substitutions: Dark chocolate for a bolder taste or milk chocolate for a sweeter cake.
• 🥚 2 large eggs
  • Substitutions: Flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) for a vegan alternative.
• 🥛 75g whole milk
  • Substitutions: Buttermilk for extra moisture or almond milk for a dairy-free option.
• 🍦 8g vanilla extract
  • Substitutions: Vanilla bean paste for a richer flavor.
• 🍞 75g sourdough discard
  • Substitutions: Greek yogurt or buttermilk if you don’t have sourdough discard.
• 🍬 200g granulated sugar
  • Substitutions: Coconut sugar for a less refined option.
• 🍯 50g light brown sugar
  • Substitutions: Dark brown sugar for a deeper molasses flavor.
• 🌻 56g vegetable oil
  • Substitutions: Melted coconut oil or avocado oil.
• 🌾 90g all-purpose flour
  • Substitutions: Whole wheat flour for a heartier cake, or gluten-free flour blend.
• 🥄 4g baking powder
• 🥄 2g baking soda
• 🧂 4g salt

Frosting

• 🍫 226g milk chocolate, chopped
  • Substitutions: Dark chocolate for a less sweet frosting.
• 🥛 226g heavy cream
  • Substitutions: Coconut cream for a dairy-free version.
• 🍶 28g sour cream
  • Substitutions: Greek yogurt for a tangier taste.
• 🍚 30g powdered sugar

Step-By-Step Directions

Preheat & Prepare

Preheat your oven to 175°C (350°F) and grease an 8-inch round cake pan. For extra assurance, line it with parchment paper to prevent sticking.

Make the Chocolate Base

In a heatproof bowl, combine:

• Cocoa powder
• Brewed coffee
• Butter
• Chopped semi-sweet chocolate

Stir until smooth and glossy. The heat from the coffee and butter will help melt the chocolate beautifully! If needed, microwave in 15-second intervals, stirring in between.

Whisk the Wet Ingredients

In a separate bowl, whisk together:

• Eggs
• Whole milk
• Vanilla extract
• Sourdough discard

Mix until well combined, this helps the cake get that soft and moist texture. If using cold ingredients, let them sit at room temperature for about 10 minutes before mixing to prevent curdling.

Mix Sugars & Oil

Add granulated sugar, brown sugar, and vegetable oil to the egg mixture. Stir until smooth and well incorporated. The oil helps keep the cake moist for longer.

Combine Dry Ingredients

In another bowl, sift together:

• Flour
• Baking powder
• Baking soda
• Salt

Sifting ensures a light, airy cake and prevents clumps. If you don’t have a sifter, whisk the dry ingredients together to aerate them.

Bring It All Together

Gradually add the dry ingredients to the wet mixture, stirring gently. Then, slowly fold in the melted chocolate mixture until fully incorporated.

Tip: Avoid overmixing, this can make the cake dense rather than fluffy.

Bake to Perfection

Pour the batter into the prepared cake pan and bake for 30-35 minutes. Insert a toothpick—if it comes out clean or with a few crumbs, it’s ready!

Tip: If your cake is browning too fast, tent it with foil halfway through baking.

Prepare the Frosting

While the cake cools, warm the heavy cream until hot but not boiling. Pour it over the chopped milk chocolate and stir until smooth. Let it sit for 5 minutes before stirring to ensure a silky consistency.

Finish the Frosting

Add sour cream and powdered sugar to the ganache, stirring until well combined. This creates a silky, glossy frosting. Let it cool slightly before spreading.

Frost & Enjoy!

Once the cake is completely cooled, spread the chocolate frosting evenly over the top. For an extra professional finish, use an offset spatula to smooth the frosting.

Bonus Step: Add chocolate shavings, cocoa powder, or espresso powder on top for extra decoration!

Baking Tips & Tricks

• Use fresh coffee for a deeper flavor.
• Don’t overmix—this keeps the cake soft and fluffy.
• Let the cake cool completely before frosting to prevent melting.
• Sourdough discard should be unfed for the best tangy flavor.
• Room Temperature Ingredients: Ensure all refrigerated items are at room temperature to achieve a smooth batter.
• Quality Cocoa and Chocolate: Using high-quality cocoa powder and chocolate can significantly enhance the cake’s flavor.
• Proper Measuring: Accurate measurement of ingredients, especially flour, is crucial. Spoon flour into your measuring cup and level off for precision.

Variations to Try

• Nutty Twist: Fold in chopped nuts like walnuts or pecans for added texture.
• Spice Infusion: Add a pinch of cinnamon or chili powder to the batter for a subtle spicy kick.
• Alternative Frosting: Consider a cream cheese frosting for a tangy contrast to the rich chocolate.

How to Store & Reheat

Storing

• Room Temperature: Store the cake in an airtight container for up to 2 days.
• Refrigerator: Keep in the fridge for up to 5 days. Cover it to prevent it from drying out.
• Freezer: Wrap slices individually in plastic wrap and store in an airtight container for up to 3 months.

Reheating

• Microwave: Heat a slice for 10-15 seconds for a warm, gooey texture.
• Oven: Warm at 150°C (300°F) for 5-10 minutes to refresh the cake.

How to Serve & What to Serve With ?

How to Serve

• Warm or Chilled: Enjoy this cake warm with melted frosting or chilled for a fudgier texture.
• Extra Toppings: Add whipped cream, fresh berries, or a drizzle of caramel for extra indulgence.

What to Serve With

• Coffee or Espresso – Enhances the deep chocolate and coffee flavors.
• Vanilla Ice Cream – A classic pairing that balances the richness.
• Fresh Berries – The tartness complements the chocolate beautifully.
• Nutty Additions – Sprinkle toasted nuts like almonds or hazelnuts for extra crunch.

FAQs

This Easy Sourdough Discard Chocolate & Coffee Cake is a must-try! It’s rich, moist, and loaded with deep chocolate and coffee flavors. Whether you’re a sourdough pro or just looking for a way to use up discard, this recipe is a winner. So, grab your whisk and get baking, your taste buds will thank you! 🍰✨