A moist and rich chocolate cake using your discarded sourdough starter.
For the cake
- 2 cups all purpose flour
- 1 1/4 cups sugar
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup discard sourdough starter
- 1/4 sour cream
- 1 cup boiling water
For the frosting
- 1/2 cup (1 stick) melted butter
- 2/3 cup cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- Preheat the oven to 350 degrees with the rack in the center. Prepare a 9 x 13 pan with cooking spray.
- In a large mixing bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined.
- Add the vegetable oil, eggs, vanilla, sour cream, and sourdough starter. Stir to form a thick batter. Pour in the cup of boiling water and stir well until a smooth batter forms.
- Pour into prepared baking pan and bake for 35-45 minutes, until a toothpick inserted into the center comes out clean, or with only a few crumbs. (The top may crack.)
- Cover cake with a clean tea towel and allow it to cool directly in the pan. Cool completely before frosting.
- To make the frosting, combine the melted butter and cocoa in a large mixing bowl. Add the powdered sugar and milk, alternating with each other, and beat with an electric mixer until a smooth frosting forms.
- Frost the cake and serve directly out of the pan.
If you have a smaller amount of sourdough discard to use, use 1/2 cup of discard and 1/2 cup of sour cream
Cake can also be baked as 2 rounds.
Keywords: sourdough chocolate cake, sourdough discard recipes, desserts with sourdough starter