Sourdough Chocolate Cake - Sourdough Discard Recipe from King Arthur Flour

sourdough starter

🥗Healthier: whole wheat starter

💰Cheaper: store-bought sourdough starter

Whole wheat starter adds fiber while store-bought is convenient.

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: Dutch-process cocoa

Carob powder is caffeine-free, while Dutch-process is often less expensive.

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds protein, while milk with vinegar is a budget-friendly substitute.

chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: chopped chocolate bars

Dark chocolate offers more antioxidants, while bars can be more economical.

Preheat the oven to 350°F (175°C).

Grease a 9x13 inch baking pan with cooking spray and line it with parchment paper.

In a bowl, combine 1 cup of ripe sourdough starter and let it sit for 2-3 hours until it rises slightly.

In a separate bowl, sift together 1/2 cup of cocoa powder to remove lumps.

In a mixing bowl, combine 1.5 cups of sugar, 1/2 cup of vegetable oil, 1 tablespoon of vanilla extract, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.

Add the sifted cocoa powder and 1 tablespoon of espresso powder to the mixture and combine well.

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

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

Add 1 cup of milk and 1/2 cup of sour cream to the batter and mix until well combined.

Pour the batter into the prepared baking pan.

Bake in the preheated oven for an unspecified time until the cake has risen and a toothpick inserted in the center comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens