Another sourdough recipe coming your way today! This time, we’re using the discard to make a delicious sourdough chocolate cake and I promise, you’re not going to want to stop eating it. It’s. So. Good.
No need for any frosting on this cake, a light dusting of powdered sugar is all you need. We want the chocolate to really shine.
If you’re questioning sourdough belonging in cake, don’t. You wouldn’t know you’re eating anything with sourdough in it. It just lends a slightly tangy flavour that perfectly complements the chocolate, which is already enhanced by the espresso powder. You wouldn’t know it was sourdough if I didn’t tell you.
Obviously you can make a really great chocolate cake without the addition of sourdough, but I really think you should try it. I like to think of my traditional chocolate cake as unbeatable, but this definitely gives it a run for it’s money.
A little bit about this cake. I used sourdough discard because I had a bunch sitting in my fridge. If you only have active sourdough, that will work too.
We’re mixing together the sourdough, milk, and flour and letting it sit for a couple of hours. This is hands-off time so you’ve got plenty of time to do something else while you’re waiting for that to work it’s magic.
This cake doesn’t come together like a typically cake. The sugar, oil, cocoa powder, and other dry ingredients will create quite a grainy mixture. The eggs help smooth it out, but then we add in the sourdough mixture and it gets…gloopy. It seems wrong and like it’ll never come together. Just keep stirring. It will come together eventually and then you’re ready to bake!
Dust it with some powdered sugar and you have yourself the perfect sourdough chocolate cake. I hope you love this as much as I do!
Ingredients
- 1 cup sourdough discard
- 1 cup milk
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 2 tsp. vanilla bean paste
- 1 tsp. salt
- 1 1/2 tsp. baking soda
- 3/4 cup dark cocoa powder
- 2 tsp. espresso powder
- 2 eggs
- Powdered sugar, for sprinkling on top
Instructions
- In a large mixing bowl, combine the sourdough discard, milk, and flour. Cover loosely with a kitchen towel for 2-3 hours. It may get a little bubbly, but don't worry if it doesn't.
- Preheat your oven to 350°F, then line and grease a 9x13" baking pan.
- In a bowl, stir together the sugar, vegetable oil, vanilla paste, salt, baking soda, cocoa powder, and espresso powder. The mixture will look grainy, that's ok. It'll smooth out later.
- Add the eggs, one at a time, beating well after each addition.
- Combine the chocolate mixture with the sourdough mixture. This will take a little while and look like it isn't coming together. A little patience and it will!
- Pour the smooth batter into your baking pan.
- Bake for 30-40 minutes, then leave to cool. Once cool sprinkle with powdered sugar and serve.
