I use half the sugar, and add 1 Tbsp espresso powder to enhance the chocolate flavor. The cake has a delicate fine-grained texture.

You can definitely make it with discard, too! I just like using active starter because the active yeast helps it have a nice soft texture and a lighter sourdough tang to it. But discard will definitely work, too!

Jenni, this was great with a couple modifications as I wasn’t into the fancy layers and just did a 9×12 pan (35 min. baking). I’m sure my sourdough start is older than you, but everything worked well. I’m turning in my Rita Davenport cake recipe for this one. Deep dark chocolate moist cake with a little sourdough ting. Grand kids already love my thin sourdough pancakes, so they are gonna go nuts for this.
Thank You.

John

Yes! You can definitely make them into cupcakes! Just adjust the baking time!