Sourdough Discard Chocolate Cake Recipes

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SOURDOUGH CHOCOLATE CAKE



Sourdough Chocolate Cake image

Use up sourdough discard in this easy homemade sourdough chocolate cake. It has a soft full texture and amazing flavor. And it's easy too!

Provided by Julie Clark

Categories     Dessert

Number Of Ingredients 12

1/2 cup sourdough starter - 100 grams ((This does not have to be active starter. It can be sourdough discard.))
1 cup warm milk ((85-90º Fahrenheit) (240 grams))
1 1/2 cups all purpose flour ((220 grams))
1 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup salted butter
1 teaspoon ground cinnamon
2 large eggs
3 ounces unsweetened chocolate ((melted))
2 1/2 cups vanilla buttercream ((or your other favorite frosting))

Steps:

  • Mix the starter, warm milk and flour in a mixing bowl. Cover and allow this mixture to sit for about 2-3 hours. It is ready to use when it starts smelling yeasty and slightly like sour milk.
  • Cream together the sugar, vanilla, baking soda, salt, butter and cinnamon until well creamed. Scrape the sides of the bowl as needed.
  • Add the eggs, one at a time, beating between each addition.
  • Stir in the melted chocolate.
  • Add this mixture into the sourdough mixture.
  • Use a rubber spatula to mix the ingredients together initially.
  • Use hand mixer to continue mixing until the sourdough until completely combined. The sourdough will be sticky and stretchy, so it can be difficult to get fully mixed. But if you don't make sure it is mixed, the cakes will not bake evenly. Beat for at least 1 minute on low speed, scraping the sides of the bowl as needed.
  • Preheat the oven to 350º Fahrenheit. Grease with shortening and flour two 9" round cake pans. (or rub with cake release)
  • Spoon the batter evenly between the two cake pans.
  • Bake for 25-30 minutes or until the cake tests done (toothpick inserted in the center comes out clean).
  • Place one cake on a large cake plate. Top with 3/4 cup frosting and spread to the edges.
  • Place the second cake on top. Then frost the top and outsides of the cake.
  • If you choose to put sprinkles or other toppings on the cake, be sure to do that before the frosting crusts over.
  • Store at room temperature in an airtight container.

Nutrition Facts : Calories 208 kcal, Carbohydrate 27 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 43 mg, Sodium 259 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

SOURDOUGH DISCARD CHOCOLATE CAKE



Sourdough Discard Chocolate Cake image

If you're looking for the best sourdough discard chocolate cake recipe, this is it! There's no better way to use sourdough discard.

Provided by Regan Jones, RDN

Categories     Dessert

Time 1h10m

Number Of Ingredients 14

1 cup oil
1 1/2 cups sugar
3 large eggs
1 cup (275 g) sourdough discard*
1 teaspoon vanilla extract
1 cup all-purpose or cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/3 cup cocoa powder
1/4 cup butter
2 tablespoons cocoa powder
3 tablespoons milk
1/2 pound powdered sugar (this is 1/2 of a 1-pound box)
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F. Grease and flour a Bundt*** pan; set aside.
  • Beat together oil, sugar, eggs, discard and extract with a handheld mixer until smooth.
  • Whisk together flour, baking soda, salt, and cocoa powder; add to oil mixture and beat with mixer for 2 minutes.
  • Pour batter into prepared pan. Bake until a wooden pick inserted into center of cake comes out clean (about 45 minutes).
  • Let cake cool in pan 15 minutes on a wire rack. Invert cake onto cake plate to let cool.
  • Meanwhile, prepare Icing by combining butter, cocoa powder, and milk in a medium-size saucepan; cook over medium heat until butter melts. Remove from heat; add powdered sugar and vanilla. Beat until smooth. Drizzle over warm cake.

SOURDOUGH CHOCOLATE CAKE



Sourdough Chocolate Cake image

This cake recipe uses sourdough starter in the batter for a uniquely delicious cake with a strong milk chocolate flavor.

Provided by Sally

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 18

Number Of Ingredients 11

⅔ cup shortening
1 ⅔ cups white sugar
3 eggs
1 ¾ cups all-purpose flour
⅔ cup unsweetened cocoa powder
1 cup sourdough starter
¾ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
¾ cup cold water
1 teaspoon vanilla extract

Steps:

  • Sift together flour, cocoa, soda, baking powder, and salt.
  • Cream shortening, sugar, and eggs. Blend in sourdough starter. Add sifted ingredients slowly to creamed mixture, beating until smooth. Stir in water and vanilla, and mix well. Pour batter into greased and floured 9 x 13 inch pan.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 33.5 g, Cholesterol 31.1 mg, Fat 9.1 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 2.4 g, Sodium 211.3 mg, Sugar 19 g

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