Sourdough Discard Chocolate Cake

Why You’ll Love This Sourdough Discard Chocolate Cake

This sourdough discard chocolate cake turns unfed starter into a cocoa-rich dessert with a soft crumb and chocolate frosting. Brewed coffee deepens the cocoa flavor, while the discard adds moisture and a slight tang. It is a useful way to bake with discard when you want a classic layer-style cake.

What Sourdough Discard Adds to Chocolate Cake

The starter discard blends into the wet ingredients with the milk, oil, eggs, vanilla, and coffee before meeting the dry ingredients. Mix only until the batter comes together, then cool the cake completely before frosting. For another cocoa-forward bake, try this chocolate buttermilk Bundt cake.

How to Make Sourdough Discard Chocolate Cake

Make the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round pan or line it with parchment.
2. In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
3. In a separate bowl, mix the milk, melted coconut oil, eggs, and vanilla. Stir in the brewed coffee and sourdough discard.
4. Pour the wet mix into the dry mix. Stir until just combined and smooth. Do not overmix.
5. Pour batter into the pan and bake 30–35 minutes, or until a toothpick comes out with a few moist crumbs. Let cool in the pan 10 minutes, then turn out to cool completely.

Make the Frosting:

1. In a bowl, beat the room-temperature butter until smooth.
2. Gradually add the powdered sugar and cocoa powder, beating low at first, then higher until smooth.
3. Add the vanilla and milk a little at a time until you reach spreadable consistency.

Assemble the Cake:

1. If the cake domed on top, level it with a knife.
2. Place one layer on a plate (or the single cake if not layered). Spread frosting on top and around the sides.
3. Chill briefly to set the frosting if you like cleaner slices.

Ingredients

• 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)

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)

Directions

Make the Cake, Make the Frosting, Assemble the Cake

• Make the Cake: Follow the steps under "how to make Sourdough Discard Chocolate Cake" above to mix and bake the cake.
• Make the Frosting: Beat butter, add powdered sugar and cocoa, then add vanilla and milk until smooth.
• Assemble the Cake: Cool the cake, then frost and chill briefly.

How to Serve Sourdough Discard Chocolate Cake

Let refrigerated slices sit at room temperature for about 20 minutes before serving. Pair the chocolate cake with vanilla ice cream, whipped cream, or a few fresh berries.

How to Store Sourdough Discard Chocolate Cake

• Room temp: Store covered for 1–2 days.
• Refrigerator: Keep in an airtight container for up to 5 days. Let the cake sit at room temp 20–30 minutes before serving for best texture.
• Freezer: Wrap slices or the whole cake tightly and freeze for up to 2 months. Thaw in the fridge then bring to room temp.

Tips for Sourdough Discard Chocolate Cake

• Use fresh baking powder and baking soda for best rise.
• Let ingredients reach room temperature so they mix well.
• Do not overmix the batter; mix until just combined.
• Check doneness with a toothpick; a few moist crumbs are okay.
• Cool the cake fully before frosting to avoid melted frosting.

Variations

• Add 1/2 cup chopped nuts or chocolate chips to the batter.
• Swap coconut oil for melted butter for a richer flavor.
• Make cupcakes instead of a cake; bake 18–22 minutes.
• Add orange zest for a bright twist.

Frequently Asked Questions

Can I use active sourdough starter instead of discard?
Yes. Use the same amount, but expect the flavor and rise to vary depending on how active the starter is.

Can I use plant milk?
Yes. Oat, almond, or soy milk can replace the whole milk, though the cake’s texture may vary slightly.

Can I make this cake gluten-free?
A 1:1 gluten-free baking blend may work, but texture and rise can differ. Follow the blend’s instructions about xanthan gum or other binders.

Can I replace the coffee?
Yes. Hot water can replace it; the chocolate flavor will be a little less pronounced.

How do I know when the cake is done?
Insert a toothpick into the center. A few moist crumbs are fine; wet batter means it needs more time.

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