This Double Chocolate Chip Sourdough Discard is a tasty way to use up leftover sourdough starter! It’s rich, soft, and packed with chocolate chips that melt in your mouth.
Seriously, who can resist chocolate? I love making these cookies because they are quick to whip up and totally hit the spot when I’m craving something sweet! 🍪
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star ingredient! Use unfed sourdough starter to give your cake a slight tang. If you don’t have any, a bit of plain yogurt or buttermilk can work as a substitute, but it won’t provide the exact flavor.
Cocoa Powder: Unsweetened cocoa powder gives the cake its chocolatey goodness. If you run out, you can use Dutch-processed cocoa for a milder taste, but keep in mind it might change the cake’s color slightly.
Butter vs. Vegetable Oil: You can use vegetable oil for a moist crumb, but I prefer melted butter for its rich flavor. If you want to keep it dairy-free, stick with the oil or even try coconut oil for a subtle tropical twist.
Milk: Use any type of milk you like—almond, soy, or oat milk are great dairy-free options. If you have leftovers from a recipe, use them up here!
Chocolate Chips: Semi-sweet chips are a classic, but dark chocolate chips can take it up a notch. You can also chop up a chocolate bar if you want bigger chunks of chocolate in your cake.
How Do I Get a Moist and Tender Cake Without Overmixing?
A tender cake is all about mixing just enough! After combining the wet and dry ingredients, stop mixing as soon as you see no flour streaks. This keeps the cake soft and fluffy.
- Mix until you have a thick batter with a few lumps, then gently fold in the chocolate chips.
- When folding, use a spatula to scoop from the bottom of the bowl to the top, being careful not to stir vigorously.
Trust me, it’s totally okay if the batter isn’t perfectly smooth—lumps are fine!
How to Make Double Chocolate Chip Sourdough Discard Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk (or any preferred milk)
- 1 cup chocolate chips (semi-sweet or dark)
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare, and then you’ll need around 35 to 45 minutes to bake it. With a little cooling time, you can have this tasty treat ready in about 1 hour total. Perfect for a quick dessert or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 350°F (175°C) to heat up while you prepare the batter. Grease a round cake pan (6 to 7-inches) or line it with parchment paper so your cake doesn’t stick.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the sourdough starter discard, granulated sugar, oil (or melted butter), eggs, and vanilla extract. Whisk it all together until the mixture is smooth and well combined.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Mixing these dry ingredients well will help ensure your cake rises nicely!
4. Mix Wet and Dry Ingredients:
Now, gradually mix the dry ingredients into the wet mixture, alternating it with the milk. Start adding a scoop of dry, then some milk, and repeat. Be gentle while mixing—just combine them until no flour streaks are visible. Overmixing can make the cake tough, and we want it to be tender!
5. Fold in the Chocolate Chips:
Next, gently fold the chocolate chips into the batter. Save a few to sprinkle on top for that extra melty goodness later!
6. Pour and Prepare for Baking:
Pour the batter into your prepared cake pan. Use a spatula to smooth the top, and sprinkle the reserved chocolate chips on top.
7. Bake the Cake:
Pop the cake in the oven and bake for about 35 to 45 minutes. Check if it’s done by inserting a toothpick in the center—if it comes out with a few moist crumbs but no wet batter, it’s ready!
8. Cool the Cake:
When baked, take the cake out of the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
9. Serve and Enjoy:
Once cooled, slice your cake and enjoy it warm or at room temperature. If you like, dust it with powdered sugar or a touch of coarse sea salt for an extra special touch!
This cake is moist, rich, and makes fantastic use of sourdough discard, giving it a deep chocolate flavor with gooey chocolate chips throughout. Your friends and family will love it—enjoy!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour will make the cake denser, so consider replacing just half the all-purpose flour with whole wheat flour for a balance of flavor and texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate the cake for up to a week. You can also freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months.
What Can I Use If I Don’t Have Sourdough Discard?
If you don’t have any sourdough discard, you can substitute with 1 cup of plain yogurt or buttermilk. Just keep in mind that the flavor and texture may differ slightly.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add chopped nuts like walnuts or pecans for extra crunch. You can also mix in different types of chocolate chips or even dried fruit, such as cherries or cranberries, for a twist!