Okay, so listen up. This isn’t just *any* chocolate cake recipe. This is *the* sourdough chocolate cake recipe. The one I pull out when I need something seriously decadent, but also wanna use up some of that discard sourdough starter chilling in the fridge. Honestly, it started as a way to not waste starter (because sourdough is kinda my jam these days, you know?), but it turned into a full-blown obsession. My kiddos pretty much inhale it, and even my husband, who’s normally a ‘meh’ kinda guy about cake, asks for seconds. It’s rich, it’s moist, and it has this subtle tang from the sourdough that just… *chef’s kiss*. It’s the bee’s knees, truly.

Why I Just Keep Making This

Look, life gets busy, right? And sometimes you just need cake. Like, NEED cake. This recipe is my secret weapon for those times. I make this when I’ve got a potluck and wanna look like I actually know what I’m doing in the kitchen (spoiler: usually just winging it!). My family goes absolutely bonkers for it because it’s *so* fudgy and moist. I mean, nobody likes a dry cake, do they? And the sourdough? You don’t really taste that distinct sourness, but it does this magic thing to the texture, keeping it unbelievably tender. Plus, using discard is, you know, *thrifty*. Win-win, I say!

Stuff You’ll Need (Ingredients)

Alright, gather your bits and bobs. Here’s what you’ll need:

1 and 3/4 cups (220g) All-Purpose Flour
1 and 3/4 cups (350g) Granulated Sugar (yeah, it’s a bit, but trust me)
3/4 cup (65g) Unsweetened Cocoa Powder (I like Dutch process, it’s richer, but honestly any good quality cocoa works!)
1 and 1/2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt (don’t skip this!)
2 large Eggs
1 cup (240ml) Milk (any kind is fine, whole is my go-to)
1/2 cup (120ml) Vegetable Oil or Melted Butter (melted butter adds flavour, but oil keeps it super moist, your call!)
2 teaspoons Vanilla Extract
1 cup (240g) Sourdough Discard (straight form the fridge is fine, doesn’t need to be active)
1 cup (240ml) Hot Water or Hot Coffee (Coffee really amps up the chocolate flavour, highly recommend!)

Let’s Bake! (Directions)

Deep breaths. You got this. It’s easier than it looks!

First things first, preheat that oven to 350°F (175°C). Grease and flour (or cocoa powder!) a 9×13 inch baking pan. A loaf pan works too, you’ll just need to adjust the time maybe.
In a big bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Just get it all mixed up nicely.
In another medium bowl, whisk together the eggs, milk, oil (or melted butter), vanilla extract, and your lovely sourdough discard.
Now, pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer, or just use a whisk or spatula, until *just* combined. Don’t overmix! Seriously, stop as soon as you don’t see any dry bits.
Very carefully, pour in the hot water or coffee. The batter will be super thin. Like, surprisingly thin. Don’t panic! This is where the magic happens. Gently whisk it in until everything is combined. This is where I usually sneak a little taste of the batter. Don’t tell anyone.
Pour the thin batter into your prepared pan. It will look weirdly liquidy. That’s okay!
Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. My oven tends to run a bit hot, so I start checking around 28 minutes.
Let the cake cool in the pan for about 10-15 minutes before turning it out onto a wire rack to cool completely. Or, if you’re impatient like me, just slice it warm right form the pan. Yum.

Little Notes I’ve Picked Up

So, a few things I’ve learned messing around with this recipe:

Using hot coffee instead of water really, *really* makes the chocolate pop. Give it a go if you’re a coffee drinker.
Don’t be scared of the thin batter. It’s counter-intuitive, I know, but that liquid is key to keeping it moist.
Sifting the dry ingredients? Yeah, I don’t always do it, but when I do, the cake is slightly lighter. Your call if you can be bothered!

Stuff I’ve Tried (Variations)

I love playing around in the kitchen! Here are a few things I’ve messed with:

**Chocolate Chips:** Fold in a cup of chocolate chips (milk, dark, white, whatever!) right before pouring into the pan. Adds little pockets of melty goodness.
**Buttermilk:** Sometimes I swap the milk for buttermilk. Gives it a slightly more pronounced tanginess that works really well with the chocolate.
**Espresso Powder:** Added a teaspoon of instant espresso powder to the dry ingredients once. Boosted the coffee flavour even more. So good.
**Less Sugar:** Tried cutting the sugar down significantly once. It… didn’t work. The texture was off, and it wasn’t sweet enough to feel like a proper treat. Stick to the amount listed, it’s there for moisture and structure, not just sweetness.

Tools I Use (Equipment)

You don’t need fancy stuff, honest.

Two mixing bowls (one large, one medium)
Whisk
Spatula or wooden spoon
Measuring cups and spoons
A 9×13 inch baking pan (or similar). If you don’t have one, two round cake pans would probably work, just keep an eye on the baking time.
Electric mixer (optional, you can just use a whisk for the wet ingredients)

Keeping It Fresh (Storage)

Once it’s cooled (if it lasts that long!), store it in an airtight container at room temperature for up to 3-4 days. It actually stays incredibly moist thanks to the sourdough. You can also wrap slices tightly and freeze them for a quick treat later, though honestly, in my house it never lasts more than a day or two before it’s all gone!

How I Like to Eat It (Serving Suggestions)

Oh man, the possibilities! This Sourdough Chocolate Cake is fantastic all on its own, maybe with just a dusting of powdered sugar. But if you wanna get fancy:

Top it with a simple chocolate ganache or buttercream frosting.
Serve warm with a scoop of vanilla ice cream. Melty deliciousness!
A dollop of whipped cream and some fresh berries never hurt anyone.
Sometimes I just eat a slice standing at the counter with a cup of tea. Pure comfort.

Tips from My Mistakes (Pro Tips)

Learn form my fails!

**Measure the cocoa correctly:** Don’t just scoop and level. Lightly spoon it into your measuring cup and then level it off. Too much cocoa can make the cake dry.
**Use Hot Liquid:** That hot water or coffee really helps bloom the cocoa and gives the cake its signature texture. Don’t use cold liquid.
**Don’t Overbake:** This is crucial for moisture. Start checking early. A minute or two too long can make a difference.
**Sourdough Age:** The age of your discard doesn’t really matter here. Fresh discard or discard that’s been in the fridge for a week is fine. It’s about the texture and tang, not the leavening power in this recipe.

Burning Questions? (FAQ)

Okay, stuff people ask me:

Q: Does it taste sour?
A: Not really! The sourdough adds a subtle tang, but mostly it just makes the cake unbelievably moist and gives it a great texture. It’s not like a sourdough bread tang at all.

Q: Can I use active sourdough starter instead of discard?
A: Yep, absolutely! It won’t make a huge difference to the final cake since we’re using baking soda and powder for lift anyway. Use what you’ve got.

Q: My batter looks SO thin, is that right?
A: YES! Totally normal. Don’t add more flour! That thinness is what makes it so moist. Trust the process, my friend.

Q: Can I make cupcakes?
A: You probably could, though I haven’t tried it with this exact recipe. You’d need to adjust the baking time significantly, probably down to 18-22 minutes. I tend to stick to cakes, cupcakes are just too much faff for me personally. Plenty of guides online if you wanna try converting it though!

Q: What kind of cocoa is best?
A: I lean towards Dutch-process cocoa because it has a smoother, richer flavour and darker colour. King Arthur Baking has a good article explaining the difference. But regular unsweetened cocoa works just fine too!

So there you have it! My absolute favorite Sourdough Chocolate Cake. Give it a whirl, I promise you won’t regret it. Unless you’re trying to cut back on cake, in which case, maybe don’t. 😉

Sourdough Chocolate Cake

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