Don't throw away your sourdough discard! Make this SCRUMPTIOUS chocolate cake with it instead! Frosting totally not optional, of course.
Author: Eva Bakes
1cup (227 grams)sourdough starterripe (fed) or discard
1cup (227 grams)milkwhole milk or 2% preferred; can substitute with evaporated milk
2cups (214 grams)all-purpose flour
1 and ½cups (298 grams)granulated sugar
1cup (198 grams)vegetable oil
1 and ½teaspoonsbaking soda
¾cup (64 grams)unsweetened cocoa powderNOT dutch process
1teaspooninstant espresso powderoptional
Frosting (this is enough for a half batch of cake - double it if baking the entire 9"x13" cake recipe)
½stick (4 Tablespoons)unsalted butterroom temperature
½cupunsweetened cocoa powder
2-3teaspoonsmilk of choice
Make the cake
In a large bowl, mix together the sourdough starter/discard, milk and flour. Cover and allow to rest in a warm spot for 2-3 hours. The dough might get bubbly or expand.
Once 2-3 hours has passed, preheat your oven to 350°F. Generously grease or line a 9"x13" pan and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, whisk together the sugar, oil, vanilla, salt, baking soda, cocoa powder and espresso powder on medium-low speed until combined. The mixture will appear grainy. Add the eggs, one at a time until each is fully incorporated.
Add the sourdough mixture and beat on low speed. Be patient - it may start off as a mess, but the dough will slowly come together after a few minutes.
Transfer the batter to your prepared pan and smooth the top. Bake in your preheated oven for 30-40 minutes or until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and allow to cool completely.
Make the frosting
In the bowl of a clean stand mixer fitted with the paddle attachment, beat the butter with the cocoa powder on medium speed until fluffy, about 2-3 minutes.
Add the powdered sugar, a little bit at a time. Add the milk, vanilla and salt. If your frosting is too thin for your liking, add more powdered sugar. If it's too thick, add a splash of milk.
Once the cake has cooled completely, frost, slice, and serve.
Note: I halved this recipe and baked it in a 8"x8" square baking pan and got 16 slices of cake.Source: King Arthur Flour