The Best Sourdough Discard Chocolate Cake Recipe

Trying to figure out what to do with your discard when caring for your sourdough starter can be difficult. Of course, you don’t want to throw it away, but I know the most basic recipes can sometimes become boring and repetitive. That is why you need to try combining it with the flavor of chocolate.

It’s a total game-changer. The bitter-sweet flavors of chocolate combined with the slight tang of sourdough is one incredible pairing that you need to try for yourself. The next time you’re getting ready to toss out your discard sourdough starter, make this delicious recipe instead.

Since you are here and love sourdough discard recipes, check out this Sourdough Chocolate Chip Cookies Recipe, this Sourdough Discard Drop Biscuits Recipe, these Sourdough Chocolate Chip Muffins.

Ingredients for this sourdough discard chocolate cake

Here are the ingredients you will need to make this chocolate sourdough cake. Make sure to scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

For the Cake

• Sourdough Starter Discard: adds a delicious tangy flavor that pairs perfectly with the chocolate.
• Whole Milk: provides moisture and binds the ingredients for a smooth batter.
• Granulated Sugar: sweetens and enhances the chocolate flavor.
• Light Brown Sugar: adds sweetness and a hint of molasses flavor.
• Vegetable Oil: ensures the cake has moist crumbs and stays soft.
• Chopped Chocolate Bar: melts into the batter for an extra layer of rich chocolate flavor.
• Large Egg: acts as a binder and helps the cake rise while maintaining a tender texture.
• Vanilla Extract: enhances the overall depth of flavor and balances the chocolate.
• All-purpose Flour: provides the structure for the tender chocolate cake.
• Unsweetened Cocoa Powder: intensifies the chocolate flavor.
• Espresso Shots: add to the depth of chocolate flavor. You could also use instant coffee mixed with hot water. You can also substitute this with some hot brewed coffee 
• Baking Soda and Baking Powder: react with the acidic sourdough discard to help the cake rise.
• Salt: balances the sweetness and enhances all the flavors in the cake.

For the Ganache Frosting

• Semi-sweet Chocolate Chips: create a smooth chocolate base for the ganache.
• Heavy Cream: adds creaminess and helps the ganache achieve a silky texture.
• Unsalted Butter: enhances the ganache’s richness and gives it a shiny finish.
• Cocoa Powder: deepens the chocolate flavor in the frosting.
• Powdered Sugar: sweetens the ganache.

How to make this sourdough chocolate cake recipe

This is how you can make this rich chocolate cake. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and complete step-by-step instructions! 

Prepare the Cake Batter

1. Preheat your oven and grease an 8-inch round cake pan and line the bottom with parchment paper to ensure easy removal.
2. Whisk together the hot coffee or espresso shots and unsweetened cocoa powder in a medium bowl. This blooming process intensifies the cocoa flavor. Next, incorporate the sourdough starter discard and whole milk, whisking until the mixture is well combined.
3. Place the chopped semi-sweet chocolate bar and vegetable oil in a separate large bowl. Microwave in 30-second intervals, stirring between each, until the mixture is completely melted and smooth. Add the granulated sugar and light brown sugar, then whisk until thoroughly blended.
4. Gradually add the eggs and vanilla extract to the melted chocolate mixture, whisking continuously. Then, gently fold in the bloomed cocoa and sourdough mixture until everything is just combined.
5. Sift together the all-purpose flour, baking soda, baking powder, and salt in a separate bowl to ensure there are no lumps. Gradually add those dry ingredients to the wet ingredients, mixing until the flour mixture is just incorporated to maintain a tender crumb.
6. Pour the chocolate cake batter into the greased cake pan or silicone mold, spreading it evenly. Bake in the preheated oven until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack.

Make the Ganache Frosting

1. In a small saucepan, gently warm the heavy cream over low heat until it begins to simmer. Remove the saucepan from the heat and pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes to allow the chocolate to soften.
2. Stir the mixture until the chocolate is fully melted and smooth. Add the unsalted butter, cocoa powder (if using), and sifted powdered sugar. Beat the mixture with a hand mixer on low speed until it becomes glossy and slightly thickened. You can microwave this mixture for 10-20 seconds if everything is not melted and combined together yet. 
3. Let the ganache sit at room temperature for about 20 minutes, then place it in the refrigerator for 30 minutes. Stir occasionally to prevent skin from forming and to help it thicken evenly.
4. Once chilled, stir the ganache until it is smooth and thickened to your desired consistency. It should be ready to spread immediately.

Assemble and Frost

1. Spread the shiny ganache frosting evenly over the cooled cake with an offset or rubber spatula.
2. Enjoy the cake immediately, or refrigerate it briefly to allow the frosting to set firmly. Serve at room temperature for the best texture and flavor.

Sourdough Discard Chocolate Cake Tips and Tricks

• Don’t Skip the Blooming Step: With the hot espresso and cocoa powder. This process deepens the chocolate flavor and enhances the richness of the cake.
• Choose Quality Chocolate: Use high-quality semi-sweet chocolate for the batter and ganache for the best results. Better chocolate makes a noticeable difference in flavor and texture.
• For the Dry Ingredients: Use a kitchen scale instead of a measuring cup to weigh and make sure to sift them all into the bowl to avoid clumping.
• For an Elegant Finish: Garnish the top of the cake with chocolate shavings, a light dusting of cocoa powder, or fresh berries. Add sprinkles if it’s for a birthday or festive holiday.

Why do you need to make this sourdough cake recipe?

• It’s one of the most unique chocolate cake recipes you’ll ever try due to its tangy flavor.
• This chocolate sourdough discard cake only requires simple ingredients that you likely already have or can easily find at a grocery store.
• It’s a great way, if not the best way, to use up your leftover discard and reduce food waste.
• It looks beautiful when finished and is perfect for impressing your loved ones on special occasions.
• No need for a stand mixer or any fancy equipment, just some bowls, a whisk and you’re ready to go!

Frequently Asked Questions – FAQ

What kind of chocolate bar should I use?

Semi-sweet chocolate works best because of the balanced flavor. If you prefer more sweet, use milk chocolate. And if you prefer less sweet, use a dark chocolate bar.

Can I use chocolate chips instead of a chopped bar?

A chocolate bar is preferred for this recipe because it blends and combines more easily into the cake batter. Chocolate chips usually contain stabilizers that help them stay together while heated.

Can I use an active starter for this recipe?

Yes, you can absolutely use an active starter for your chocolate sourdough discard cake! While the recipe is typically designed for sourdough discard (inactive starter), an active starter works just as well. Keep in mind that the flavor might be slightly tangier, depending on how bubbly and active your starter is. Also, if the hydration level of your active starter differs significantly from the discard, you might need to adjust the liquid or flour in the recipe slightly.

How do I store my leftover sourdough discard chocolate cake?

Put your leftover cake in an airtight container and store it in the fridge. It should last for at least 3-4 days. Or you could freeze it for up to a month or two. If you do freeze, try wrapping each slice in plastic wrap first and then putting them into a container or ziplock bag to prevent freezer burn. Let them come to room temperature naturally when you’re ready to eat.

Can I bake this cake in a different-sized pan?

Absolutely! You can use a 9-inch round pan instead of an 8-inch, the cake will be slightly thinner and the baking time will decrease by about 5-10 minutes. For a sheet cake, use a 9×13-inch pan, it will be even thinner and will need to bake for about 20-25 minutes instead. 

Why is my ganache not setting properly?

If your ganache is too runny, it may need more cooling time in the fridge. Just make sure to stir it every 5-10 minutes to make sure it doesn’t harden too quickly without you realizing !

The Best Sourdough Discard Chocolate Cake Recipe

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