Sourdough Discard Chocolate Cake is a rich, moist, and decadent dessert that creatively uses leftover sourdough starter discard—an ingredient often thrown away during the sourdough baking process. This cake not only reduces waste but also brings a subtle tang that enhances the depth of chocolate flavor, creating a uniquely delicious treat. The natural acidity of the sourdough discard reacts with baking soda, giving the cake a light, tender crumb without compromising on richness.
Ideal for sourdough bakers looking to make the most of their starter, this cake proves that discard can be much more than kitchen waste. It’s also a perfect introduction to sourdough baking for those new to the process, offering a simple and rewarding way to use discard without needing fermentation or proofing time.
The intense chocolate flavor pairs beautifully with the slight tang of the starter, while ingredients like cocoa powder, coffee, and vanilla deepen the complexity. Whether served plain, dusted with powdered sugar, or topped with a luscious ganache or frosting, this cake is a crowd-pleasing dessert for any occasion.
Sourdough Discard Chocolate Cake turns a humble byproduct into an indulgent, eco-conscious treat, making it a must-try for chocolate lovers and sustainable bakers alike.
The sourdough discard imparts a subtle tang that enhances the depth of chocolate flavor while contributing to a tender crumb. Whether you’re a longtime sourdough baker or just started nurturing your starter, this recipe makes good use of that leftover discard in the tastiest way possible.
The Best Sourdough Discard Chocolate Cake Recipe
Description
Sourdough Discard Chocolate Cake is a rich, moist dessert that makes delicious use of leftover sourdough starter.
This cake balances deep chocolate flavor with a subtle tang from the discard, creating a tender crumb and complex taste.
It’s perfect for minimizing food waste while indulging in a decadent treat. Ideal for chocolate lovers and bakers who enjoy giving their sourdough starter a second life, it’s easy to make and incredibly satisfying.
Whether topped with ganache, powdered sugar, or served plain, it’s a unique way to transform kitchen scraps into a crowd-pleasing dessert.
If you bake with sourdough, chances are you’ve wondered what to do with all the discard. Instead of tossing it out, why not transform it into an ultra-moist, rich chocolate cake? This Sourdough Discard Chocolate Cake is indulgent, easy to make, and an ingenious way to reduce food waste.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line it with parchment paper if desired. Alternatively, line a muffin tin with 12 paper liners for cupcakes.
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In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Sifting helps break up any cocoa clumps and ensures an even mix.
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In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, sour cream, oil, and vanilla extract until smooth and well-combined. Stir in the sourdough discard.
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Gradually add the dry ingredients into the wet mixture, stirring just until combined. Slowly pour in the hot coffee (or water), mixing until you get a smooth, pourable batter. Don’t overmix—just blend until everything is incorporated. The batter will be thinner than a traditional cake batter—that’s okay!
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Fold in chocolate chips or chopped chocolate, if using. This will add extra pockets of melty richness in every bite.
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Pour the batter into the prepared pan. Bake for 35–45 minutes (or 18–22 minutes for cupcakes), or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
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Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Frost with your favorite chocolate frosting, ganache, or a dusting of powdered sugar. It’s also delicious plain!
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 8g40%
- Cholesterol 55mg19%
- Sodium 300mg13%
- Total Carbohydrate 45g15%
- Dietary Fiber 3g12%
- Sugars 30g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Making a sourdough discard chocolate cake is a delicious and resourceful way to use up leftover sourdough starter. Not only does the discard add a subtle tang and depth of flavor, but it also contributes to a moist, tender crumb. Here are some expert tips and tricks to help you get the best results, along with ideas for adjusting servings to suit any crowd.
Key Tips for Baking Sourdough Discard Chocolate Cake
- Use Unfed Discard at Room Temperature
The best discard for baking is unfed (not recently refreshed), but not overly acidic. Use discard that's no older than 5–7 days and has been stored in the fridge. Let it come to room temperature before adding it to your batter to prevent curdling ingredients or slowing the baking process. - Balance Acidity
Sourdough discard is mildly acidic, so it's important to balance that with the right leavening agents. Recipes often call for baking soda instead of baking powder. The soda reacts with the discard’s acidity to create a beautifully risen cake. If your discard is especially sour, consider using a bit of buttermilk or coffee as the liquid in the batter to enhance flavor without making it overly tangy. - Don’t Skip the Rest
After mixing the batter, let it rest for about 20–30 minutes before baking. This short fermentation allows the flour to fully hydrate and the sourdough to further tenderize the crumb, making the cake softer and more cohesive. - Add Coffee or Espresso Powder
Chocolate and coffee are a dream team. Adding a teaspoon of espresso powder or swapping part of the liquid with strong brewed coffee enhances the chocolate flavor without overpowering it. This is especially effective in a sourdough-based cake where complexity is key. - Keep It Moist
Sourdough discard contributes moisture, but to ensure a luscious texture, include fats like oil, butter, or sour cream. Many recipes use a combination—oil for moisture, butter for flavor. Greek yogurt or full-fat sour cream also help maintain a rich, dense consistency. - Don’t Overmix
Once you’ve combined wet and dry ingredients, mix just until incorporated. Overmixing activates gluten and may lead to a tougher cake. This is especially true with sourdough-based batters that already contain some gluten development.
Serving & Scaling Tricks
- Adjusting for Crowd Size
Most sourdough chocolate cake recipes yield one 9x13-inch cake or two 8-inch rounds. To scale:
- Half batch: Bake in an 8x8-inch square pan or a 9-inch round.
- Double batch: Use a sheet pan (12x17 inches) or two 9x13 pans.
Always reduce the baking temperature slightly (by 15°F or 10°C) and extend the baking time if using deeper pans.
- Make Cupcakes or Mini Cakes
The batter also works well in cupcake tins. Fill liners ¾ full and bake at 350°F (175°C) for about 18–22 minutes. You’ll get about 18–24 cupcakes from a standard batch. Great for portion control or parties. - Store and Freeze Smartly
This cake stays moist for 3–4 days at room temperature when wrapped tightly. You can also freeze slices or the whole cake (unfrosted) for up to 2 months. Wrap in plastic wrap and foil, or place in an airtight container. Thaw at room temperature before serving. - Frosting Ideas
Cream cheese frosting pairs wonderfully with sourdough chocolate cake, but a simple ganache or whipped chocolate buttercream also complements the tang. If making the cake ahead of time, frost it just before serving to keep everything fresh and smooth. - Dress It Up
For a sophisticated finish, sprinkle flaky sea salt over the frosting, add chocolate shavings, or layer with raspberry jam between slices. The slight acidity from the sourdough plays nicely with sweet, fruity, or rich chocolate additions.
With a few simple adjustments and thoughtful touches, a sourdough discard chocolate cake can be a rich, moist, and crowd-pleasing dessert—perfect for bakers who love bold flavor and minimal waste.
Tips for Success
- Sourdough Discard: This recipe works best with a 100% hydration discard (equal parts flour and water by weight). It can be a few days old as long as it doesn’t smell overly sour or off.
- Don’t Skip the Coffee: Hot coffee intensifies the chocolate flavor without making the cake taste like coffee. If you’re caffeine-sensitive, decaf or hot water is a fine substitute.
- Oil vs. Butter: Oil creates a more tender crumb and keeps the cake moist for days. Butter will lend a slightly richer flavor.
- Storage: Store the cake at room temperature for up to 3 days, or refrigerate it for up to a week. It also freezes beautifully.
Frosting Ideas
This cake pairs wonderfully with a variety of frostings:
- Classic Chocolate Buttercream
- Whipped Ganache
- Cream Cheese Frosting (for a tangy contrast)
- Mocha Frosting (coffee + chocolate = heaven)
Why Use Sourdough Discard in Cake?
Besides the sustainability angle, sourdough discard adds complexity to baked goods. In chocolate cake, it deepens the cocoa flavor, balances sweetness, and gives the cake a soft, plush texture. It also makes you feel great for turning something you might toss into something worth savoring.
Whether you're looking to impress guests, treat yourself, or simply make use of that extra discard, this chocolate cake will become a staple in your kitchen. It’s a winning recipe that proves sourdough isn’t just for bread—it’s for dessert, too.
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Frequently Asked Questions
What is sourdough discard, and why use it in chocolate cake?
Sourdough discard is the portion of starter that’s removed before feeding. Rather than waste it, bakers use discard in recipes for its moisture, mild tang, and subtle complexity. In chocolate cake, discard adds tenderness and depth of flavor without making it taste "sour."
Can I use discard straight from the fridge?
Yes, cold discard is fine. There's no need to bring it to room temperature, as it will blend easily into the batter. Just be sure it’s not overly acidic or has an off smell—discard should smell pleasantly yeasty or slightly tangy, not rotten.
Do I still need leavening agents?
Absolutely. Since discard may not be active or strong enough to leaven the cake on its own, you still need baking soda and/or baking powder. These ensure the cake rises properly and stays fluffy.
Can I make it dairy-free or vegan?
Yes! Replace butter with oil or plant-based butter, use plant milk (like almond or oat), and swap eggs with flaxseed meal (1 tbsp flax + 3 tbsp water per egg) or a commercial egg replacer. Be sure to also use dairy-free chocolate or cocoa powder.
