Sourdough Discard Chocolate Cake
A delicious Sourdough Discard Chocolate Cake that's rich and moist, perfect for using leftover sourdough starter.
Equipment
- 8-inch round cake pan
- Mixing bowl
- whisk
- sifter
- wire rack
Ingredients
- 1 cup sourdough starter discard, unfed
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment paper.
- In a large bowl, whisk together the sourdough discard, sugar, and vegetable oil until smooth.
- Add eggs and vanilla extract to the bowl and whisk until fully incorporated.
- Sift in the flour, cocoa powder, baking soda, and salt. Stir gently, gradually adding milk, until the batter is smooth and well combined.
- Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 100IUCalcium: 50mgIron: 1.5mg
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