This Sourdough Chocolate Loaf Cake is rich with a deep chocolate flavor and tender crumb. It’s a fancy way to use up sourdough discard. My starter imbued this cake with a flavor like malt, so combined with chocolate, I was reminded of a chocolate milkshake.
When I say discard, I mean the mother starter should be 1) active and 2) likely fed the evening before if this is being made in the morning. After the starter is divided to be used in this recipe, feed the mother starter again and tend as usual.
Now, a confession: my first attempt at this recipe was a cake fail. The original Bake from Scratch recipe calls for baking an hour and five minutes. I did that, and the center of my loaf collapsed during cooling because it was completely raw inside. I did salvage the bottom, top, and sides, though.
On my second attempt, I monitored closely after the hour point, and I kept baking. At an 1 hour 30 minutes, I declared it baked, and slicing into it later revealed it was just barely done. So, keep an eye on things. I’d rather have a bake overdone than underdone.
Bready or Not: Sourdough Chocolate Loaf Cake
Equipment
- loaf pan
- parchment paper
- nonstick spray
Ingredients
Loaf
- 1/2 cup unsalted butter (1 stick) softened
- 1 cup brown sugar firmly packed
- 1/2 cup white sugar
- 1 large egg room temperature
- 1 cup sourdough starter discard 275 grams
- 1/2 cup buttermilk or soured milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup cocoa powder sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
Glaze
- 1 cup confectioners’ sugar
- 1 Tablespoon milk or half & half
Instructions
- Preheat oven at 325 degrees. Cut parchment to fit inside the loaf pan like a sling, sticking up at the two long sides. Use nonstick spray in the pan and on the parchment paper.
- Beat butter and both sugars until fluffy. Add egg. Add sourdough discard, buttermilk or soured milk, and vanilla, scraping the bottom of the bowl a few times to make sure everything is incorporated.
- In another bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, scraping the bottom again. Pour the batter into the prepared pan.
- Bake for somewhere between 1 hour and 10 minutes to 1 hour and 40 minutes. After the hour point, use the toothpick test every so often to check for doneness; a digital thermometer is also a good way to check inside, with a goal of seeing over 190-degrees in the middle.
- After about 15 minutes, use the paper sling to lift the loaf out. Let cool completely on a wire rack, speeding in the fridge if desired.
- Make the glaze. Spoon it over the loaf pan to dribble over the sides. Let set at least 30 minutes. Slice and enjoy! Store in a sealed bag or container. Cake can also be frozen in slices for later enjoyment.
