Sourdough Discard Chocolate Cake
This ultra-moist sourdough discard chocolate cake is rich, tender, and deeply chocolatey, topped with a thick fudge-style frosting that melts in your mouth. A perfect way to use sourdough discard while creating a bakery-style dessert everyone will love.
Equipment
- Mixing bowls
- Whisk/spatula
- Measuring cups & spoons
- Saucepan
- Square baking pan (8x8 or 9x9 inch)
- Oven
Ingredients
For the Chocolate Cake:
- 1 cup sourdough discard unfed starter
- 1½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ¾ cup milk
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup hot water
For the Fudge Chocolate Frosting:
- ½ cup unsalted butter
- ½ cup unsweetened cocoa powder
- 2½ cups powdered sugar
- ¼ cup milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a square baking pan.
- In a bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix granulated sugar, brown sugar, eggs, oil, vanilla, and sourdough discard until smooth.
- Gradually add dry ingredients to wet mixture and stir gently.
- Slowly pour in hot water while mixing until batter is smooth and thin.
- Pour batter into prepared pan and bake for 32-35 minutes until a toothpick comes out mostly clean. Allow cake to cool completely.
- Melt butter in a saucepan over low heat and stir in cocoa powder until smooth.
- Remove from heat and gradually whisk in powdered sugar and milk until thick and creamy. Add vanilla extract and salt, then beat until glossy.
- Spread frosting generously over cooled cake. Let frosting set before slicing and serving.
Notes
Nutritional Info (Approximate per slice)
- Calories: 380
- Carbohydrates: 52g
- Protein: 5g
- Fat: 18g
- Sugar: 36g
