Description
A rich, moist, and deeply chocolatey cake made with sourdough discard. Perfect for using up extra starter and adding a tangy twist to a classic treat.
Ingredients
1½ cups all-purpose flour (or substitute whole wheat flour for extra fiber)
1 cup sourdough starter discard (unfed, at room temperature)
½ cup unsweetened cocoa powder
1 cup sugar (brown sugar works well too for extra depth)
2 eggs (at room temperature)
¾ cup milk (dairy or plant-based; buttermilk also works great)
½ cup neutral oil (like avocado, canola, or vegetable oil)
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
Instructions
Rest the Base (Optional but Recommended)
In a large bowl, mix flour, sourdough starter, and milk. Cover and let sit at room temperature for 30–45 minutes to hydrate and deepen flavor.Prepare the Wet Mix
In a separate bowl, whisk together eggs, sugar, oil, cocoa powder, vanilla, baking soda, and salt until smooth and combined.Combine and Mix
Gently fold the wet ingredients into the rested base until just combined. Do not overmix.Bake
Pour batter into a greased 9-inch round or square cake pan.
Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick comes out with moist crumbs.Cool & Frost
Let cool completely before frosting. Cream cheese frosting or dark chocolate ganache works beautifully.
Notes
- Make it richer by adding a splash of espresso or brewed coffee to enhance the chocolate flavor.
- Store in an airtight container for up to 4 days at room temperature or refrigerate for a week.
- Great base for birthday cakes or cupcakes!
- Prep Time: 15 minutes (plus optional 30-minute rest)
- Cook Time: 35 minutes
- Cuisine: American
Nutrition
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g