Chocolate Cake | Sourdough Discard Recipe | Hamakua Homestead

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.

Take 1 cup of sourdough discard that is unfed and at room temperature.

Add 1 cup of raw milk and 2 cups of all-purpose unbleached flour to the sourdough discard and mix together.

Set the mixture aside for 2 to 3 hours.

In a separate bowl, beat together 1 1/2 cups of granulated sugar, 1 cup of avocado oil, 2 teaspoons of vanilla extract, 1 teaspoon of salt, 1 1/2 teaspoons of baking soda, 3/4 cup of cocoa powder, and 1 1/2 teaspoons of espresso powder (or finely ground coffee).

Mix until fully incorporated and grainy.

Add 2 eggs one at a time, mixing well after each addition.

Gently combine the chocolate mixture with the starter flour milk mixture, stirring until smooth.

Pour the batter into a lightly greased 9x13 inch pan.

Preheat the oven to 350°F (175°C) and bake for 30 to 40 minutes, until it springs back when lightly pressed in the center or a toothpick comes out clean.

For the icing, sift 6 cups of powdered sugar into a bowl.

In a medium saucepan, melt 12 tablespoons of butter with 1/2 cup of yogurt or buttermilk.

Separately, dissolve 1 1/2 teaspoons of espresso powder in 1 teaspoon of hot water and add it to the saucepan.

Bring the mixture to a boil, then pour it over the powdered sugar and beat until smooth.

Pour the warm frosting onto the cake or wait until it cools to spread it on top.

For the drizzle, melt 1/3 cup of chocolate chips with 1-2 tablespoons of milk and drizzle over the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens