Little Sourdough Discard Chocolate Cake
This rich chocolate cake is small but decadent! With a dark chocolate ganache, it is a chocolate lover's dream. Feel free to prepare with or without sourdough discard.
Ingredients
Cake Ingredients
- 1 egg, lightly beaten
- ½ cup milk
- ⅓ cup vegetable oil
- ⅓ cup sourdough discard (optional)
- 1 cup all-purpose flour
- 1 cup sugar
- ⅓ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup freshly brewed hot coffee
Ganache Ingredients
- ½ cup heavy cream
- ¾ cup dark chocolate chips
Instructions
Cake Instructions
- Preheat oven to 350° F. Generously grease or spray a 10-cup bundt pan and set pan aside.
- In a medium bowl, whisk together egg, milk, oil, and sourdough discard (if using). In a large bowl, sift together the flour, sugar, cocoa powder, baking soda and salt. Gradually add the flour mixture into the liquid mixture, beating with an electric mixer until combined. Do not overmix. Pour in the hot coffee and mix just until combined. The batter will be thin. Pour batter into the prepared pan.
- Bake for approximately 32-35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool the cake for about 20 minutes. Carefully invert and remove the cake from the pan. You may need to gently loosen the sides of the cake with a thin rubber spatula. Once removed from the pan, let cool before icing with the dark chocolate ganache.
Ganache Instructions
- Heat the heavy cream just until it begins to simmer. Immediately pour the hot cream over the dark chocolate chips.
- Let sit for about 2 minutes and whisk until smooth and shiny. Let cool for about 15 minutes before pouring over the cake.
Notes
This makes a fairly small cake.