Warm Sourdough Discard Chocolate Pudding Cake with Molten Center
This decadent self-saucing chocolate pudding cake transforms tangy sourdough discard into a rich, fudgy dessert with a luscious molten chocolate sauce beneath. Perfect for using up starter while satisfying spring chocolate cravings.
Ingredients
- 100g sourdough discard, unfed and at room temperature
- 150g plain flour
- 200g caster sugar, divided
- 45g cocoa powder, divided
- 2 tsp baking powder
- 1/4 tsp salt
- 120ml whole milk
- 60g unsalted butter, melted
- 1 tsp vanilla extract
- 1 large egg
- 75g light brown sugar
- 300ml hot water
- Vanilla ice cream or whipped cream, for serving
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 20cm x 20cm (8x8 inch) baking dish.
In a large bowl, whisk together the flour, 100g of the caster sugar, 25g of cocoa powder, baking powder, and salt.
In a separate bowl, combine the sourdough discard, milk, melted butter, vanilla extract, and egg. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick. Spread evenly into the prepared baking dish.
In a small bowl, mix together the remaining 100g caster sugar, brown sugar, and remaining 20g cocoa powder. Sprinkle this mixture evenly over the batter.
Carefully pour the hot water over the back of a spoon across the entire surface of the batter. Do not stir.
Bake for 30-35 minutes until the top is set and cake-like, with a slight jiggle indicating the sauce beneath.
Remove from oven and let rest for 5 minutes. The pudding sauce will have formed beneath the cake layer.
Serve warm, scooping portions to include both cake and sauce. Top with vanilla ice cream or whipped cream.
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