This easy sourdough chocolate cake recipe is one of the best ways to use up your sourdough discard. It uses one bowl and takes only a few minutes to mix up!
Note: Doubling the quantities only works for the volume measurements, not weights.
- 1/2 cup (4 oz./114 g) sourdough starter, discard or active
- 1/2 cup (4 oz.) buttermilk
- 1 large egg + 1 large egg yolk
- 1/4 cup (2 oz.) canola or vegetable oil
- 1 tsp. vanilla extract
- 1 cups (140 g) all-purpose flour
- 1 cups (200 g) white sugar
- 1/4 cup + 2 Tbsp. (36 g) Dutch process cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
Oil a 8×8″ or 9×9″ baking pan and preheat the oven to 350°.
In a large mixing bowl, whisk together the 1/2 cup sourdough starter, 1/2 cup buttermilk, 1 large eggs, large egg yolk, 1/4 cup canola oil, and 1 tsp. vanilla extract.
Place a large sifter over the bowl. Place the 1 cups all-purpose flour, 1 cups sugar, 1/4 + 2 Tbsp. cup cocoa powder, 1 tsp. baking powder, 1/4 tsp. baking soda, and 1/2 tsp. salt. Stir and gently shake the dry ingredients into the wet. Mix them together until completely mixed into a smooth batter.
Pour the batter into the greased cake pan and bake for 24-28 minutes, or until a toothpick inserted in the center comes out clean. Remove it from the oven and let it cool completely before frosting and serving.