Got sourdough discard? Good. You’re about to make the most unfairly moist chocolate cake of your life. The starter doesn’t add sourdough flavor—it adds tenderness, depth, and a secret-weapon richness that boxed mixes can only dream of. This cake is fudgy, deeply chocolatey, and dangerously easy.
Ingredients
Serves 8–10. One 9-inch round or loaf pan.
- 1 cup (240g) sourdough discard (unfed, room temperature)
- 1 cup (200g) granulated sugar
- ½ cup (120ml) vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- ⅓ cup (30g) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (120ml) hot coffee or hot water (coffee = deeper chocolate)
Optional Toppings: powdered sugar, chocolate ganache, or a dusting of sea salt.
Step-by-Step Instructions
Step 1: Prep
- Preheat oven to 350°F (175°C). Grease a 9-inch round pan or line a loaf pan with parchment.
Step 2: Wet Mix
- In a large bowl, whisk together sourdough discard, sugar, oil, eggs, and vanilla until smooth.
Step 3: Dry Mix
- Sift in flour, cocoa powder, baking soda, and salt. Stir until just combined (don’t overmix).
Step 4: Hot Liquid
- Pour in hot coffee or water. Mix gently—batter will be thin. That’s correct.
Step 5: Bake
- Pour batter into pan. Bake 30–35 minutes (round) or 45–50 minutes (loaf), until a toothpick comes out clean.
Step 6: Cool & Serve
- Cool in pan 10 minutes, then transfer to a rack. Dust with powdered sugar or glaze as desired.
Summary
Prep Time: 10 min | Bake Time: 35 min | Total: 45 min
Yield: 8–10 slices | Difficulty: Easy
Storage Notes
Counter: 3 days in an airtight container. Fridge: 1 week. Freezer: 3 months (wrap tightly).
The cake gets more moist and chocolatey on day two. You’re welcome.
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