Small Batch Chocolate Cake with Sourdough Discard
This easy Small Batch Chocolate Cake with Sourdough Discard makes the perfect Valentine's Day dessert! This cake comes together easily, no mixer needed!
Equipment
- Digital Food Scale
- Heatproof Mixing Bowl
- Whisk
- 6-Inch Cake Pan
- Parchment Paper
Ingredients
Frosting
- 226 grams mini dark chocolate chips
- 226 grams heavy whipping cream
Batter
- 113 grams cane sugar
- 57 grams canola oil
- 57 grams heavy whipping cream
- 28 grams sourdough discard
- 1 large egg
- 1 teaspoon ground vanilla bean
- 95 grams cake flour
- 32 grams all purpose flour
- 21 grams Dutch cocoa powder (sifted)
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
Topping
- 170 grams raspberries
Instructions
- To make the frosting: In a heatproof bowl, add the chocolate chips and heavy whipping cream.
- 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.
- 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. Whisk to combine the wet ingredients.
- Add in the cake flour, all purpose flour, cocoa powder, baking powder, sea salt, and vanilla bean in that order. Stir together to combine into a smooth batter.
- Transfer the batter to the prepared baking pan.
- 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.
- Remove the frosting from the fridge and whisk (either using a hand whisk, hand mixer, or stand mixer) until it’s night and fluffy.
- Spread the frosting on top of the cake. You can just do this with a spatula and it can look rustic!
- Top with fresh raspberries.
- Serve immediately or store in the fridge because of the chocolate ganache frosting until ready to serve. Store extra cake in an airtight container in the fridge for up to 3 days.
Video
Notes
Tips
- 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.
Nutrition
Serving: 1sliceCalories: 462kcalCarbohydrates: 45gProtein: 5gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 42mgSodium: 140mgPotassium: 254mgFiber: 2gSugar: 26gVitamin A: 555IUVitamin C: 4mgCalcium: 131mgIron: 1mg
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