Description
A rich and moist chocolate cake with a tangy twist from sourdough discard, topped with creamy chocolate buttercream frosting.
Ingredients
Scale
- 1 cup sourdough discard
- 1 ½ cups granulated sugar
- 3/4 cup cocoa powder
- 1 cup vegetable oil
- 2 large eggs
- 1 cup milk
- 1 ½ teaspoons baking soda
- 6 cups confectioners’ sugar (for frosting)
- 12 tablespoons unsalted butter (for frosting)
Instructions
- Combine sourdough discard, milk, and flour; let rest overnight.
- Mix dry ingredients separately, then combine with oil, eggs, and vanilla.
- Gradually fold in the sourdough mixture; pour into a greased pan.
- Bake at 350°F for 30–40 minutes.
- Prepare frosting by mixing confectioners’ sugar, butter, and cocoa powder.
- Cool cake completely before frosting and decorating as desired.
Notes
- Use room-temperature ingredients for best results.
- Let the cake cool before frosting to avoid melting.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Sourdough discard recipes, chocolate cake, moist chocolate cake