Sourdough Chocolate Cake

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• ¾ cup light brown sugar (firmly packed)
• ¾ cup natural cocoa powder
• 1 ¼ teaspoons baking soda
• ¾ teaspoon salt
• ½ cup unsalted butter (melted)
• ½ cup neutral cooking oil ((canola oil, vegetable oil, or avocado oil))
• ⅔ cup buttermilk ((room temperature preferred))
• ⅔ cup sourdough discard ((room temperature preferred, see note))
• 2 large eggs (room temperature preferred, lightly beaten)
• 2 teaspoons vanilla extract
• ½ cup very hot water or coffee
• 1 cup salted butter (softened (or use unsalted and add ¼ teaspoon salt))
• 3 cups powdered sugar
• ⅔ cup cocoa powder
• 3 Tablespoons sour cream
• 1 ½ teaspoons vanilla extract
• 4 Tablespoons heavy cream

Steps

1. 1

   Preheat oven to 350F (175C). Lightly grease and flour the sides of two 8” cake pans, tap out the excess flour, and line the bottoms with rounds of parchment paper. Set aside.

2. 2

   In a large mixing bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt until thoroughly combined.

3. 3

   Add butter and oil and stir well until all ingredients are thoroughly moistened and combined (I do this by hand but it would be fine to use a mixer).

4. 4

   Add buttermilk and gently stir to combine. Add sourdough discard, eggs, and vanilla extract and stir well.

5. 5

   Carefully add hot water and stir well until batter is uniform and smooth and no lumps remain (batter will be thin, this is fine). Be sure to scrape down the sides and bottom of your bowl with a spatula to incorporate all ingredients.

6. 6

   Evenly divide batter between prepared cake pans. Transfer pans to the center rack of 350F (175C) preheated oven and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.

7. 7

   Allow cakes to cool in their pans for 10 minutes before running a knife along the edges to loosen the sides and then carefully invert onto cooling racks to cool completely before frosting.

8. 8

   In a large mixing bowl, use an electric mixer to beat butter until it is smooth and creamy.

9. 9

   With your mixer on low speed, gradually add powdered sugar, 1 cup at a time, stirring until fully incorporated.

10. 10

    Stir in cocoa powder (if batter is thick and difficult to stir, you can add the heavy cream a bit early to help loosen it up).

11. 11

    Add sour cream and vanilla extract and stir to combine.

12. 12

    With mixer on low speed drizzle in heavy cream until completely incorporated (be sure to scrape the sides and bottom of the bowl to make sure frosting is well combined).

13. 13

    Spread over cooled cakes, slice and enjoy!