Description
This perfect sourdough chocolate cake is the ideal use for sourdough discard, moist, rich, and full of deep cocoa flavor.
Ingredients
1 cup sourdough discard (100% hydration)
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 cup butter (softened)
1 cup sugar
2 eggs
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk or plant-based milk
Instructions
1. Preheat oven to 350°F (175°C). Grease an 8-inch cake pan.
2. Mix sourdough discard, flour, cocoa, and milk in a bowl. Let sit 2–4 hours or overnight.
3. In another bowl, cream butter and sugar. Add eggs and vanilla. Mix until smooth.
4. Combine wet and fermented mixtures. Add baking soda and salt. Stir until just combined.
5. Pour batter into pan. Score lightly with a knife on top.
6. Bake for 30–35 minutes or until toothpick comes out clean.
7. Cool completely before slicing. Optional: dust with powdered sugar.
Notes
For deeper flavor, let the batter ferment overnight.
Great with cream cheese glaze or berries.
Discard can be fresh or up to 3 days old.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
Keywords: perfect sourdough, sourdough chocolate cake, discard recipe