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)
- 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
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round pan or line it with parchment.
- In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- In a separate bowl, mix the milk, melted coconut oil, eggs, and vanilla. Stir in the brewed coffee and sourdough discard.
- Pour the wet mix into the dry mix. Stir until just combined and smooth. Do not overmix.
- Pour batter into the pan and bake for 30–35 minutes or until a toothpick comes out with a few moist crumbs. Let cool in the pan for 10 minutes, then turn out to cool completely.
- To make the frosting, beat room-temperature butter until smooth. Gradually add the powdered sugar and cocoa powder, beating low at first, then higher until smooth.
- Add the vanilla and milk a little at a time until you reach spreadable consistency.
- If the cake domed on top, level it with a knife. Place one layer on a plate and spread frosting on top and around the sides.
- Chill briefly to set the frosting if desired.
Notes
Serve slices at room temperature, optionally with vanilla ice cream or whipped cream. Store covered at room temperature for 1-2 days or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian