CakesamericanEasy

Holiday Gingerbread Molasses and Dark Chocolate Discard Cake

Name: Holiday Gingerbread Molasses and Dark Chocolate Discard Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 servings
Cuisine: american
Ingredients: 1 cup (240 ml) sourdough starter discard, unfed and unfrozen, at room temperature; ¾ cup (255 g) unsulphured molasses; ¼ cup (60 ml) neutral vegetable oil; ½ cup (110 g) packed light brown sugar; 2 large eggs, at room temperature; 1¾ cups (220 g) all-purpose flour; 1 tsp (5 g) baking soda; 1 tsp (5 g) baking powder; ½ tsp (3 g) kosher salt; 2 tsp (5 g) ground ginger; 1 tsp (2½ g) ground cinnamon; ¼ tsp (½ g) ground cloves; 4 oz (115 g) dark chocolate, 60–70% cacao, chopped into rough ½-inch (1 cm) chunks; 1 tsp (5 ml) vanilla extract

From the MyKitchenBank Kitchen

A moist, deeply spiced gingerbread cake enriched with sourdough discard and studded with dark chocolate chunks. The molasses brings caramel-like depth, while ginger, cinnamon, and cloves create classic holiday warmth. The sourdough discard adds subtle tang and tender crumb—bake it plain or top with a whiskey-spiked glaze for extra indulgence.

Prep: 15 min
Cook: 45 min
Wait: 30 min
Total: 1 hr 30 min
Makes: 1 cake (12 slices)

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Steps

Before you start

Preheat oven to 350°F (175°C) and position rack in the center
Butter and flour a 9-inch (23 cm) round cake pan or 8×8-inch (20×20 cm) square pan
Measure sourdough discard at room temperature
Chop dark chocolate into rough ½-inch (1 cm) chunks

1
Mix wet ingredients
- In a large mixing bowl, whisk together the sourdough discard (1 cup / 240 ml), molasses (¾ cup / 255 g), vegetable oil (¼ cup / 60 ml), and brown sugar (½ cup / 110 g).
- Stir until completely smooth and well combined, about 2 minutes of whisking.
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Ready when: Mixture is smooth and evenly combined with no lumps of brown sugar visible
Tip: Warm molasses pours more easily; if yours is thick, warm the jar in hot water for 1–2 minutes beforehand
2
Add eggs and vanilla
- Add the 2 room-temperature eggs and 1 tsp vanilla extract to the wet mixture.
- Whisk vigorously for 1 minute until the eggs are fully incorporated and the batter looks slightly lighter and homogeneous.
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Ready when: No streaks of egg white visible and batter is uniform in color
Tip: Cold eggs can seize the molasses mixture; let them sit out 30 minutes before mixing for best results
3
Combine dry ingredients
- In a medium bowl, whisk together 1¾ cups (220 g) all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp kosher salt, 2 tsp ground ginger, 1 tsp cinnamon, and ¼ tsp ground cloves.
- Whisk for about 1 minute to distribute the spices and leavening evenly.
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Ready when: Spices are evenly distributed throughout flour with no visible streaks
Tip: Whisking the dry mix prevents dense pockets of baking soda that can leave a soapy taste
4
Fold dry into wet
- Gently fold the dry mixture into the wet batter using a rubber spatula or wooden spoon, stirring just until no flour streaks remain.
- Do not overmix; stop as soon as the ingredients are combined, about 15–20 strokes.
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Ready when: No white flour streaks visible in the batter; texture is lumpy but cohesive
Tip: Overmixing gluten develops toughness; a few small lumps are fine and will disappear during baking
5
Fold in chocolate
- Gently fold in the 4 oz (115 g) chopped dark chocolate, using a spatula to distribute the chunks throughout the batter without crushing them.
- Fold just 8–10 times until the chocolate is evenly scattered.
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Ready when: Chocolate chunks are distributed throughout with no clumps of chocolate in one spot
Tip: Reserve a few chocolate chunks to sprinkle on top if desired for visual appeal
6
Transfer and bakeOven 350°F / 175°C
- Pour the batter into your prepared 9-inch (23 cm) round or 8×8-inch (20×20 cm) square pan.
- Spread it level with a spatula.
- Place on the center oven rack and bake at 350°F (175°C) for 40–45 minutes, until a toothpick inserted near the center comes out with just a few moist crumbs attached (not wet batter).
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Ready when: Toothpick inserted near center has a few moist crumbs, not wet batter; edges pull slightly from pan sides; cake springs back when lightly touched
Tip: Start checking at 40 minutes; every oven bakes differently. Sourdough discard can add moisture, so don't overbake or the cake becomes dry
7
Cool in pan
- Remove the cake from the oven and set it on a wire rack.
- Let it rest in the pan for 10 minutes, then run a thin knife around the edges to loosen it.
- Turn the cake out onto the rack (or leave it in the pan if using a square) and cool completely, about 20 minutes, before frosting or serving.
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Ready when: Cake is no longer hot to the touch and settles slightly; a round cake turns out cleanly without sticking
Tip: A square cake can stay in the pan and cool there—this keeps it moister. A round cake releases more easily once it's slightly cooled

Good to know

Tips

This cake is perfectly moist and flavorful on its own, but pairs beautifully with a whiskey glaze (⅓ cup / 80 ml powdered sugar mixed with 1–2 tbsp bourbon and a pinch of salt) drizzled over once cool.
Sourdough discard is acidic and reacts with baking soda to rise; don't skip the baking soda or the cake will be dense.
For a spicier cake, add ¼ tsp cayenne pepper or ⅛ tsp black pepper to the dry mix—it deepens chocolate and molasses notes.
Cut and serve at room temperature with hot coffee, tea, or a glass of cold milk.

Make ahead

Cake can be baked up to 2 days ahead, wrapped well in plastic wrap at room temperature. Wrap again and freeze for up to 3 months. Thaw at room temperature for 2 hours before serving.

Storage & reheating

Room temperature (covered): 2 days. Refrigerator (airtight container): 4 days. Freezer (wrapped tightly): 3 months. Reheat thawed slices gently in a 300°F (150°C) oven for 8–10 minutes, or enjoy cold.

Substitutions

sourdough starter discard, unfed and unfrozen → ½ cup (120 ml) whole milk or buttermilk mixed with ½ cup (120 ml) plain yogurt. Omit if using buttermilk alone. The sourdough provides tang and moisture; this combination mimics both. The cake will be slightly less tangy but still moist.
dark chocolate, 60–70% cacao → 4 oz (115 g) chopped milk chocolate or white chocolate, or ½ cup (85 g) chopped crystallized ginger. Milk chocolate adds sweetness, white chocolate is delicate, and crystallized ginger doubles down on the ginger flavor. All work well.
unsulphured molasses → ¾ cup (180 ml) honey or maple syrup. Honey and maple add different sweetness profiles but less deep caramel flavor. Use slightly less (¼ cup / 60 ml) for maple to avoid overwhelming the spices.
ground ginger → 1½ tsp ground ginger + 1 tsp fresh ginger, peeled and minced fine. Fresh ginger adds bright heat; use less ground if adding fresh to avoid overpowering spice.