Sourdough Chocolate Cake is moist, super-dark and slightly tangy. Top it with buttercream, whipped cream or just a sprinkle of powdered sugar.
Everyone loves a moist and tender chocolate cake. You know what helps make a cake super tender and moist? Sourdough discard!
This isn’t a “fancy” chocolate cake with layers and special fillings. This is a yummy snack cake that you can throw together in just a couple of minutes. Go ahead and serve it straight from the pan with nothing more than a sprinkle of powdered sugar.
Of course, you can also dress it up with a nice frosting and serve it to guests.
If you’ve got your discard ready to go, let’s get started….
Scroll through the step by step photos to see how to make this recipe:
Tips for making and storing Sourdough Chocolate Snack Cake:
- A ripe unfed starter adds more tangy flavor to the cake. A recently fed starter gives a more mild flavor. I generally use mine after about 1 week without a feeding (kept in the refrigerator).
- When you’re ready to mix the batter, the discard should be at room temperature just like all the other ingredients.
- The recipe can be halved and baked in a 9″x9″ square pan.
- If you plan to serve the cake straight from the pan you can skip lining the pan with parchment paper.
- The cake keeps for several days at room temperature.
- Sourdough cake is quite moist and can be eaten with or without frosting. It’s also nice served with a dollop of whipped cream or ice cream and some fresh fruit.
- Individual slices can be wrapped and frozen for up to 3 months.
Since you’ve got your starter fed, peruse the entire list of My Best Sourdough Recipes. Have fun!
I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 1/2 cup (2 oz, 55g) Dutch process cocoa powder
- 1/2 cup (4 oz, 120ml) boiling water
- 1 1/2 cups (7 oz, 200g) cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 cup (8 oz, 240ml) vegetable oil
- 4 large eggs
- 1/2 cup (4 oz, 120ml) whole milk
- 1 tablespoon vanilla extract
- 2 cups (16 oz, 448g) granulated sugar
- 1 cup (8 oz, 224g) sourdough discard
- Preheat the oven to 350°F. Butter and flour a 13" x 9" cake pan or use pan spray. Line the pan with parchment paper long enough so that covers the bottom of the pan and hangs over two sides.
- Put the cocoa into a small heat-proof bowl. Whisk the boiling water into the cocoa. Set aside to cool while preparing the other ingredients.
- Sift the flour with the baking powder and salt, set aside.
- Combine the oil, eggs, milk, vanilla and sugar in a mixer bowl. Mix on medium speed to combine the ingredients, continue mixing for 2-3 minutes to emulsify the ingredients. Add the sourdough discard and mix to combine.
- With the mixer running on low, add the flour and then add the cocoa mixture. Mix until completely incorporated.
- Pour the batter into the prepared pan. Bake until the top springs back when lightly pressed and a toothpick inserted in the middle of the cake comes out clean, about 30 minutes.
- Cool in the pan for 20 minutes. Use the parchment paper to slide the cake out of the pan onto a cooling rack.
- Serve with a sprinkle of powdered sugar or your favorite frosting. Cool completely before icing.
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