Description
Sourdough Chocolate Cake is a rich, moist chocolate cake that uses sourdough discard to add depth of flavor and tenderness without a sour taste, perfect for reducing waste and baking an extra-soft cake.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sourdough discard (unfed)
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup hot coffee or hot water
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8×8-inch pan or two 8-inch round cake pans.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt.
- Add sourdough discard, milk, oil, eggs, and vanilla extract to the dry ingredients and mix until smooth.
- Slowly stir in the hot coffee or water until the batter is well combined and slightly thin.
- Pour batter into the prepared pan(s).
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Frost as desired and serve.
Notes
- Sourdough discard should be at room temperature.
- Hot coffee enhances the chocolate flavor without tasting like coffee.
- This cake pairs well with chocolate ganache or buttercream frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American