Sourdough Chocolate Cake with Chocolate Wafer Cookie Crumbs for a Dirt Cake

sourdough discard

🥗Healthier: applesauce

💰Cheaper: plain yogurt

Applesauce adds moisture while reducing fat.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour provides more fiber.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil adds a subtle flavor and is plant-based.

Start by making a sourdough sponge with 1 cup sourdough starter, 1 cup milk, and 1 cup flour. Mix until well combined and let it sit covered for 2-3 hours to ferment.

Prepare the cocoa wafer cookie dough by creaming together 11 tablespoons unsalted butter and 2/3 cup granulated sugar until fluffy.

In a separate bowl, combine 1.5 cups all-purpose flour, 1/2 cup cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Mix well.

Add the dry ingredients to the butter and sugar mixture along with 1 teaspoon vanilla extract and 1 large egg yolk. Mix until combined, scraping down the sides as needed.

If the mixture is too dry, add a little more vanilla or butter to moisten it. Once combined, form the dough into a ball and wrap it in plastic wrap.

Chill the dough in the refrigerator to firm it up before rolling it out. Roll out the dough and compress it together if it breaks.

Cut the rolled dough into wafer shapes and bake in a preheated oven at 350°F for 10-12 minutes depending on desired crispiness.

For the cake batter, in a stand mixer, combine 1.5 cups granulated sugar, 1 cup vegetable oil, 2 teaspoons vanilla extract, 1 teaspoon salt, 1.5 teaspoons baking soda, and 3/4 cup cocoa powder. Mix well.

Add in 2 large eggs and the leftover egg white from the cocoa wafers. Mix until well incorporated, scraping down the sides as necessary.

Gradually add the fermented sourdough sponge to the mixture and mix until combined. Pour the batter into prepared cake pans.

Bake the cake in a preheated oven at 350°F for 30-35 minutes or until a toothpick comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens