Sourdough Discard Chocolate Cake

5 from 1 vote

A fudgy, deeply chocolatey sourdough discard chocolate cake topped with a glossy ganache. Made in one bowl with non-active sourdough starter and ready in under an hour. No stand mixer needed.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: servings

Author: Chahinez Tabet Aoul

Ingredients

For the Cake:

1/2 cup sourdough starter discard
1/3 cup whole milk (or plant-based milk)
1/2 cups granulated sugar
1/4 cup light brown sugar
1/3 cup vegetable oil
3 oz semi-sweet chocolate bar chopped
1 large egg
1 tsp vanilla extract
3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 espresso shots or instant coffee mixed with water (needs about 1/4 cup of liquid)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

For the Shiny Ganache Frosting:

3/4 cup semi-sweet chocolate chips (or chopped chocolate)
1/2 cup heavy cream
3 tbsp unsalted butter
2 tbsp cocoa powder
3/4 cup powdered sugar sifted

US Customary - Metric

Instructions

Prepare the Cake Batter:

Preheat your oven to 350°F . Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, combine the hot espresso shots with the cocoa powder and whisk. This will allow the cocoa powder to bloom and have a stronger flavor. Add in the sourdough starter and milk. Whisk to combine.
1/2 cup sourdough starter discard , 1/4 cup unsweetened cocoa powder, 2 espresso shots, 1/3 cup whole milk (or plant-based milk)
Add the chopped chocolate and the oil in a large mixing bowl and melt in the microwave in 30-second increments, stirring in between, until thoroughly melted. Add in the sugar and brown sugar and whisk to combine.
1/2 cups granulated sugar, 1/3 cup vegetable oil , 3 oz semi-sweet chocolate bar, 1/4 cup light brown sugar
Whisk in the egg, vanilla, and the bloomed cocoa powder and sourdough mixture.
1 large egg, 1 tsp vanilla extract
Sift the flour, baking soda, baking powder, and salt. , Mix until just combined.
3/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
Pour the batter into the prepared pan. Bake for 28-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Ganache Frosting:

Heat the heavy cream in a small saucepan over low heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2 minutes.
1/2 cup heavy cream, 3/4 cup semi-sweet chocolate chips
Stir until the chocolate is fully melted and smooth. Add the butter, cocoa powder (if using), and sifted powdered sugar. Beat until glossy and slightly thickened.
3 tbsp unsalted butter, 2 tbsp cocoa powder , 3/4 cup powdered sugar
Let the ganache cool at room temperature for 20 minutes, then chill in the refrigerator for 30 minutes. Stir occasionally to prevent a skin from forming.
Remove from the fridge and stir until glossy and thickened. Use immediately.

Assemble and Frost

Top the cake with the frosting, add sprinkles if you want and serve immediately or place it back in the fridge for a little to allow the frosting to adhere to the cake.

Optional Garnishes:

Add chocolate shavings, a dusting of cocoa powder, or fresh berries for decoration.

Notes

Storage: Cover and store at room temperature for up to 2 days, or refrigerate in an airtight container for up to 4 days. The crumb stays moist. Freeze individual slices wrapped in plastic wrap for up to 2 months.

Cocoa note: Natural unsweetened cocoa is recommended. If using Dutch process, reduce baking soda to 1/2 teaspoon and add 1/2 teaspoon of baking powder.

Pan sizes: Works in a 9-inch round pan (reduce bake time by 5 min), a 9x13 sheet pan (22 to 25 min), a standard bundt pan (40 to 45 min), or as cupcakes (18 to 22 min).

Nutrition