Sourdough Discard Chocolate Cake is rich, moist, and deeply chocolatey while being a smart way to use extra sourdough discard. Instead of throwing discard away, this recipe turns it into a soft and fluffy cake that tastes like a classic bakery dessert. The sourdough discard does not make the cake taste sour. Instead, it adds depth, tenderness, and a better crumb texture that keeps the cake moist for days. This cake is perfect for birthdays, family desserts, celebrations, or anytime you want a homemade chocolate treat. The batter is simple and uses pantry ingredients, so it is easy even for beginner bakers. The cocoa gives a bold chocolate flavor, and the hot liquid helps bloom the cocoa for a deeper taste. A smooth chocolate frosting on top makes it even more indulgent and gives that bakery-style finish.
Why You’ll Love This Recipe
- This cake is soft, rich, and full of chocolate flavor.
- The sourdough discard improves the texture and keeps the cake moist longer than regular cakes.
- It is simple to make with basic ingredients and does not require a mixer for the batter.
- The recipe is flexible and works for many occasions.
- It is a great way to reduce food waste while making a dessert everyone loves.
- The frosting is creamy and smooth, making every bite indulgent.
- This cake also stays tender for days, which makes it perfect for making ahead.
- Whether for a party or a simple family dessert, this cake always impresses.
Ingredients
- 1 cup sourdough discard
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- ½ cup oil or melted butter
- 1 cup milk or buttermilk
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water
Chocolate Frosting - ½ cup butter, softened
- ⅔ cup cocoa powder
- 3 cups powdered sugar
- ⅓ cup milk
- 1 teaspoon vanilla
Preparation Steps
Step 1: Mix Dry Ingredients
In a large bowl, whisk flour, cocoa powder, sugar, brown sugar, baking soda, baking powder, and salt until evenly combined. Make sure there are no cocoa lumps so the cake has a smooth texture.
Step 2: Mix Wet Ingredients
In another bowl, mix sourdough discard, eggs, oil, milk, and vanilla until smooth. The discard should be at room temperature so it blends easily.
Step 3: Combine Batter
Pour wet ingredients into dry ingredients and mix gently until combined. Slowly add hot coffee or hot water and stir. The batter will look thin, which is normal and helps make a moist cake.
Step 4: Bake
Preheat oven to 350°F (175°C). Grease and line a 9×13 pan or two round pans. Pour batter in and bake 30–40 minutes until a toothpick comes out with a few crumbs. Cool completely.
Step 5: Frost
Beat butter and cocoa together, then add powdered sugar, milk, and vanilla. Beat until fluffy. Spread on cooled cake.
Variations
- Add chocolate chips to the batter
- Use cream cheese frosting instead
- Add a layer of raspberry jam between layers
- Sprinkle sea salt on top for contrast
- Turn into cupcakes and reduce bake time
Cooking Notes
- Do not overmix batter
- Thin batter is normal
- Use room temp ingredients
- Let cake cool before frosting
Serving Suggestions
- Serve with vanilla ice cream
- Add fresh berries on the side
- Dust with cocoa or powdered sugar
- Pair with coffee or milk
Tips
- Line pans for easy removal
- Measure flour correctly
- Use good quality cocoa
- Chill frosting slightly if too soft
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information (Approx.)
- Calories: 320
- Carbs: 45g
- Fat: 14g
- Protein: 5g
FAQs
Does it taste sour?
No, it tastes like classic chocolate cake.
Can I skip coffee?
Yes, use hot water, but coffee boosts chocolate flavor.
How to store?
Keep covered at room temp 2 days or fridge 5 days.
Can I freeze it?
Yes, freeze unfrosted layers up to 2 months.
Conclusion
Sourdough Discard Chocolate Cake is a perfect mix of rich chocolate flavor and soft texture. It helps you use extra discard in a delicious way and creates a cake that feels bakery-quality at home. Easy, moist, and crowd-pleasing, this recipe is one you will make again and again.