Description
A rich and moist chocolate sourdough discard cake that transforms leftovers into something truly indulgent. Ideal for beginner or seasoned bakers.
Ingredients
1 cup sourdough discard (unfed)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter (softened)
1 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup buttermilk or milk with vinegar
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together flour, cocoa, baking soda, and salt.
3. In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla.
4. Mix in the sourdough discard and buttermilk until just combined.
5. Fold dry ingredients into wet until smooth.
6. Pour batter into prepared pan and bake for 30–35 minutes.
7. Cool in pan for 10 mins, then transfer to wire rack. Slice and enjoy!
Notes
You can substitute milk with plant-based alternatives.
Add chocolate chips or walnuts for extra texture.
Sourdough discard can be 2–7 days old from the fridge.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
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