What does the sourdough discard do in cake?

Sourdough discard adds a slight tangy flavor and helps create a moist, tender crumb.

How long does this cake last?

Stored in an airtight container , this cake stays fresh for 3-4 days at room temperature or up to a week in the fridge .

Can I make cupcakes with the cake mix ?

Yes! Divide the batter into a muffin tin and bake at 175°C (350°F) for 18-22 minutes .

What is the substitute for whole milk in cake?

You can substitute with buttermilk or plant-based milk , though the texture might vary slightly.

Easy Sourdough Discard Chocolate & Coffee Cake recipe!

Description

Indulge in the rich, decadent flavors of this 🍫☕Easy Sourdough Discard Chocolate & Coffee Cake🍫☕! Made with real chocolate, brewed coffee, and a luscious chocolate frosting, this cake is the perfect treat for any occasion. Learn how to make it step by step!

Ingredients

Scale

40g cocoa powder
113g brewed coffee
56g unsalted butter
113g semi-sweet chocolate, chopped
2 large eggs
75g whole milk
8g vanilla extract
75g sourdough discard
200g granulated sugar
50g light brown sugar
56g vegetable oil
90g all-purpose flour
4g baking powder
2g baking soda
4g salt
226g milk chocolate, chopped
226g heavy cream
28g sour cream
30g powdered sugar

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Instructions

Preheat the Oven: Set your oven to 175°C (350°F) and grease an 8-inch round cake pan.
Combine Cocoa and Coffee: In a heatproof bowl, mix cocoa powder, brewed coffee, butter, and chopped chocolate. Stir until smooth.
Prepare Wet Ingredients: In another bowl, whisk together eggs, milk, vanilla extract, and sourdough discard until well combined.
Incorporate Sugars and Oil: Add granulated sugar, light brown sugar, and vegetable oil to the egg mixture, stirring until smooth.
Sift Dry Ingredients: In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until fully combined.
Bake the Cake: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Frosting: While the cake cools, heat heavy cream until warm but not boiling, then pour over chopped milk chocolate. Stir until smooth.
Finish the Frosting: Add sour cream and powdered sugar to the ganache, mixing until well combined.
Frost the Cake: Once the cake has cooled, apply the chocolate frosting evenly over the top.

Prep Time: 20 min
Cook Time: 35 min

Nutrition

Serving Size: 1 slice (approx. 125g)
Calories: 450 per slice
Sugar: 35g
Sodium: 300mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 6g
Cholesterol: 70mg