Description
Sourdough Discard Chocolate Cake transforms leftover sourdough starter into incredibly moist, deeply chocolatey cake with subtle tang. Topped with shiny ganache frosting, this cake proves sourdough isn’t just for bread – it creates show-stopping desserts perfect for birthdays and special occasions.
Ingredients
- For the Chocolate Cake:
- ½ cup sourdough starter discard (unfed/inactive)
- â…“ cup whole milk (or preferred milk)
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- â…“ cup vegetable oil
- 3 oz semi-sweet chocolate bar, chopped
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder (Dutch-process preferred)
- 2 shots espresso or ¼ cup strong brewed coffee
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
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- For the Shiny Ganache Frosting:
- ¾ cup semi-sweet chocolate chips (or chopped chocolate)
- ½ cup heavy cream
- 3 tablespoons unsalted butter
- 2 tablespoons unsweetened cocoa powder
- ¾ cup powdered sugar, sifted
Instructions
1. Preheat oven to 350°F. Grease 8-inch round cake pan generously with butter, then line bottom with parchment paper circle. Set aside.
2. Whisk together hot espresso (or strong coffee) and unsweetened cocoa powder in medium bowl until completely smooth. Add sourdough discard and whole milk, whisking until well combined. Set aside.
3. Place chopped semi-sweet chocolate and vegetable oil in large microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Whisk in granulated sugar and brown sugar until thoroughly combined.
4. Whisk room temperature egg and vanilla extract into melted chocolate mixture. Pour in bloomed cocoa and sourdough mixture, whisking gently until everything comes together smoothly.
5. In separate bowl, sift together all-purpose flour, baking soda, baking powder, and salt. Add dry ingredients to wet ingredients all at once. Whisk gently just until flour disappears, about 30 seconds. Don’t overmix.
6. Pour batter into prepared cake pan, smoothing top with spatula. Bake 28-35 minutes (check at 28) until toothpick inserted in center comes out clean or with few moist crumbs. Top should spring back when pressed. Cool in pan 10 minutes, then invert onto wire rack. Peel off parchment and cool completely.
7. Heat heavy cream in small saucepan over low heat until it begins to simmer. Remove from heat and pour over chocolate chips in heatproof bowl. Let sit 2 minutes. Stir until completely smooth. Add butter, cocoa powder, and sifted powdered sugar. Beat with hand mixer on low until glossy and slightly thickened. Microwave 10-20 seconds if not fully melted.
8. Let ganache sit at room temperature 20 minutes, then refrigerate 30 minutes, stirring every 10 minutes. Once thickened to spreadable consistency, spread evenly over cooled cake using offset spatula. Refrigerate briefly to set frosting.
Notes
Use unfed, inactive sourdough discard from the fridge – no need for it to be bubbly or active.
Coffee intensifies chocolate flavor dramatically without making cake taste like coffee. Don’t skip it!
Room temperature egg is crucial – cold eggs don’t emulsify properly and can cause chocolate to seize.
Sift dry ingredients to prevent lumps and ensure even leavening throughout for uniform rise.
Check doneness carefully – chocolate cakes go from perfect to overbaked quickly. Test at minimum time.
Ganache should be thick but still pourable/spreadable. Too thin won’t hold shape; too thick won’t spread smoothly.
For 9-inch pan, cake will be slightly thinner – reduce baking time by 5-7 minutes.
Store in airtight container in refrigerator up to 4 days. Serve at room temperature for best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 of cake
- Calories: 527g
- Sugar: 41g
- Sodium: 190mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 51mg