Small Batch Chocolate Cake With Sourdough Discard

Moist, fudgy, and perfect for two! This Small Batch Sourdough Chocolate Cake with sourdough discard is a wonderful way to use up sourdough discard. It's topped with a rich and creamy chocolate ganache frosting and fresh raspberries for a simple yet indulgent cake, perfect for a small gathering.

If you’re looking for more decadent chocolate desserts, check out some of my other favorites like my Chewy Chocolate Espresso Cookies, Bakery Style Chocolate S'mores Cookies with Fluff, or Big Chocolate Cookie.

A Quick Look At The Recipe

• Recipe Name: Small Batch Chocolate Cake With Sourdough Discard
• Ready In: 1 hour 40 minutes
• Makes: 6-inch cake
• Main Ingredients: dark chocolate, Dutch cocoa powder, sourdough discard, cake flour
• Flavor Profile: tangy, rich and decadent chocolate cake
• Difficulty: Easy!
• Why You’ll Love It: small batch chocolate cake using sourdough

Why You'll Love This Recipe

• Moist & Fudgy: This Small Batch Chocolate Cake with Sourdough Discard is incredibly moist and fudgy.
• Small Batch: This is a small batch chocolate cake recipe, meaning it’s perfect for just two people! It will serve about 4 people, but if you are a small household (like me) then it’s perfect for two as you can eat it over a couple days as well and you don’t have so much cake.
• One Bowl Cake: You just need one bowl to mix up this small batch chocolate cake! no mixer needed.
• Rich Chocolate Frosting: I top this simple cake with a rich chocolate ganache frosting. This frosting only has 2 ingredients, but it’s rich and less sweet than a traditional buttercream frosting that is mostly made of sugar.
• Uses Sourdough Discard: This one bowl chocolate cake uses up sourdough discard! I love recipes that use sourdough discard as they use up food waste, which I absolutely love. Sourdough discard also creates a slightly tangy flavor and I love how it pairs with chocolate. Don’t worry, if you don’t have sourdough discard, you can still make this cake (more on that in the Tips section).

This small batch chocolate cake is quick and easy to make! It’s rich, chocolaty, and perfect for an intimate dinner for two. I use up sourdough discard in this easy one bowl cake recipe to reduce waste and give this chocolate cake a unique and delicious flavor!

I love this small batch chocolate cake because it mixes up easily in just one bowl, no mixer required! And if I’m saying it doesn’t need a mixer, then you know it’s incredibly easy as I’m so lazy and always use my stand mixer.

This Small Batch Chocolate Cake with Sourdough Discard is topped with whipped chocolate ganache frosting for a simple frosting that’s rich and fudgy! Topping this cake with fresh raspberries makes it perfect for Valentine’s Day.

Ingredients

• Canola Oil: I use organic canola oil as it’s a neutral oil. This allows the chocolate to really shine. You can also use avocado oil or olive oil if you are avoiding seed oils.
• Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream in place of milk in this cake. This gives it more moisture, resulting in moist chocolate cake. You'll also need this for the chocolate ganache frosting.
• Sourdough Discard: You can use your sourdough discard straight from the fridge.
• Baking Powder: You’ll need baking powder for the leavening, since this is a slow rise bake that also has Dutch cocoa. For more info on leavening agents, be sure to read my post the Difference Between Baking Soda and Baking Powder.
• Dark Chocolate: I use organic dark mini chocolate chips for the ganache frosting, but a chocolate bar also works just be sure you chop it into small pieces so it melts evenly.
• Raspberries: I top this cake with fresh raspberries, but any berry you like will be delicious!
• Vanilla Bean: I use organic ground vanilla bean for more depth of flavor in this one bowl chocolate cake. You can also use vanilla bean paste or vanilla extract if you do not have ground vanilla bean.

*For a full list of ingredients and measurements, visit the recipe card below.

Baker's Tips for Small Batch Chocolate Cake with Sourdough Discard

• This cake is so easy that you don’t even need a mixer! And that is coming from me (the mixer queen and lazy baker). If I say you don’t need a mixer, then it’s truly easier and faster without one (plus less clean up!). But, if you want to use a hand mixer or stand mixer, you totally can!
• If you don't have sourdough discard, you can still make this cake! Just mix together 14 grams organic all purpose flour with 14 grams of water and use this in place of the sourdough discard. It won't have the sourdough flavor, but instead just be a delicious chocolate cake!
• Easily make this cake eggless by replacing the egg with 57 grams of pumpkin puree.
• I note to make the frosting first as it’s a Chocolate Ganache Frosting, so it has to chill in the fridge before you and whip it up. I sometimes do this the night before so it’s just ready as soon as the cake is.
• I top this cake with fresh raspberries, but strawberries or blackberries would also be delicious!
• This cake should be stored in the fridge because the frosting is made with cream. Be sure to store it in an airtight container so it retains its soft and fudgy texture.

How to Make a Small Batch Chocolate Cake with Sourdough Discard

1. To make the frosting: In a heatproof bowl, add the chocolate chips and heavy whipping cream.

2. Using a double boiler, melt the chocolate completely while stirring in the cream. Or alternatively, microwave for 30 second intervals, stirring between each one to prevent burning. Stir completely to combine the chocolate and cream. Cover the bowl with plastic wrap and transfer to the fridge. Refrigerate for at least 2 hours or overnight.

3. Preheat the oven to 350°F. Line a 6-inch cake pan with parchment paper. To make the batter: In a large bowl, add the cane sugar, canola oil, heavy whipping cream, sourdough discard, and egg.

4. Whisk to combine the wet ingredients.

5. Add in the cake flour, all purpose flour, cocoa powder, baking powder, sea salt, and vanilla bean in that order.

6. Stir together to combine into a smooth batter.

7. Transfer the batter to the prepared baking pan.

8. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan. (Be sure to check the Notes for the high altitude baking time!)

9. Remove the frosting from the fridge and whisk (either using a hand whisk, hand mixer, or stand mixer) until it’s night and fluffy.

10. Spread the frosting on top of the cake. You can just do this with a spatula and it can look rustic!

9. Top with fresh raspberries.

10. Serve immediately or store in the fridge because of the chocolate ganache frosting until ready to serve.

Topping Ideas

While I top this small batch chocolate cake with fresh raspberries, you could use a variety of different toppings! Try some of my other favorites.

• Homemade True Caramel Sauce
• Rainbow or chocolate sprinkles
• Fresh strawberries, blackberries, or blueberries
• Add candied lemons or oranges on top, check out How to Make Organic Candied Lemons for an easy tutorial!
• Chopped nuts (walnuts, almonds, peanuts, or pecans)

Recipe FAQ's

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