This is the top sourdough reject chocolate cake recipe, so try it now! There isn’t a better way to use leftover sourdough.
INGREDIENTS
Cake:
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
Icing**:
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
INSTRUCTIONS
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.
NOTES
*If you don’t have “sourdough discard” simply substitute 1/2 cup additional flour and 1/2 cup water.
**A big thanks to Sally at Real Mom Nutrition for this Icing recipe. It’s from her mom’s Texas Sheet Cake and it’s delicious. It’s versatile, easy and makes a great icing for any chocolate cake when you don’t want to cover the entire cake.
**If you don’t have a Bundt pan, I recommend making this in a 13- x 9-inch rectangular baking dish. Check for doneness 15 minutes early and bake until a wooden pick inserted in center of cake comes out clean.
