Name: Black Forest Protein Cake With Sourdough Discard Recipe
Prep time: 45 min
Cook time: 40 min
Total time: 3 h 30 min
Cuisine: German
Ingredients: 115g coconut oil, melted; 60g 70% dark chocolate; 120g all-purpose flour; 325g granulated sugar; 60g cocoa powder; 60g whey concentrate protein powder, ideally chocolate flavor; 1 1/2 tsp baking soda (8g); 1 tsp baking powder (6g); 1 tsp fine salt (8g); 160g fat free Greek yoghurt; 225g sourdough discard; 2 large eggs, room temperature; 1 tsp vanilla extract; 190ml freshly brewed coffee; 1 can cherries in light syrup; 2 tbsp sugar; 4 tbsp Kirsch (optional but recommended) plus 1 tbsp for spraying if desired for grown-up version; 2 cups cold whipping cream (or plant-based alternative such as Oatly Whipping cream); 1/2 cup whey protein, vanilla flavor (concentrate works best); 1 tsp vanilla paste or extract; 7oz (200g) dark chocolate (for shards); Fresh cherries or maraschino cherries (optional); Baking parchment; A little coconut oil or butter (for greasing pans); 2 tbsp cocoa powder or flour (for coating pans)

Jump to Recipe· 4.3 from 3 reviews

If you love diving into rich, chocolatey desserts but want an extra boost of nourishment and a clever way to use your sourdough discard, the Black Forest Protein Cake With Sourdough Discard Recipe is an absolute game-changer. It’s a luscious twist on the classic Black Forest cake, combining decadent dark chocolate layers infused with coffee and cherry syrup, a protein-packed creamy filling, and that distinctive tang from the sourdough discard that keeps the texture moist and delightfully tender. Whether you’re a sourdough baker looking for creative ways to reduce waste or simply a dessert enthusiast craving a sophisticated yet wholesome treat, this recipe promises a flavor-packed journey that will wow your friends and satisfy your deepest chocolate cravings.

Ingredients You'll Need

A rich chocolate layer cake is shown on a black cake stand with a white marbled surface beneath. The cake has three layers: the bottom and top layers are dark, moist chocolate cake, while the middle layer is white cream with whole cherries mixed in. The outside is covered with smooth pale yellow cream frosting, topped with dark chocolate shards and bright red cherries with stems. A woman's hand holds a slice spatula lifting a piece, while a single slice on a white plate with a silver fork sits beside scattered cherries and chocolate pieces. Photo taken with an iphone --ar 4:5 --v 7

This recipe uses ingredients that are easy to find but thoughtfully chosen to build layers of flavor and texture that bring the Black Forest Protein Cake to life. From the richness of dark chocolate to the brightness of cherries, and not forgetting the sourdough discard that adds a unique twist—it all comes together beautifully.

Coconut oil (115g, melted): Adds moisture and a subtle tropical note while helping melt the chocolate smoothly.
70% Dark Chocolate (60g): Gives deep chocolate flavor and richness to the cake layers.
All-purpose flour (120g): The base for the cake's structure, balanced perfectly with the protein powder.
Granulated sugar (325g): Sweetens the cake and helps create a tender crumb.
Cocoa powder (60g): Amplifies the chocolate intensity and color.
Whey concentrate protein powder, chocolate flavor (60g): Boosts the protein content and enhances chocolate notes.
Baking soda (1 ½ tsp) & baking powder (1 tsp): Create the perfect rise and lightness in the cake layers.
Fine salt (1 tsp): Balances sweetness and intensifies flavor.
Fat-free Greek yoghurt (160g): Adds moisture and a creamy tang, keeping the cake tender.
Sourdough discard (225g): Brings subtle tang and incredible moistness, putting leftover starter to delicious use.
Large eggs (2, room temperature): Provide structure and richness.
Vanilla extract (1 tsp): Adds a warm aromatic layer to the batter.
Freshly brewed coffee (190ml): Enhances the chocolate flavor and keeps the crumb moist.
Cherries in light syrup (1 can): The signature fruit element for that authentic Black Forest taste.
Sugar (2 tbsp): Sweetens the cherry syrup for soaking the cake layers.
Kirsch (4 tablespoon + 1 tablespoon for spraying, optional): Lends a classic boozy cherry note for grown-up versions.
Cold whipping cream (2 cups): For the luscious, protein-infused cream filling.
Vanilla whey protein, concentrate (½ cup): Elevates the cream’s nutrition and flavor.
Vanilla paste or extract (1 tsp): Strengthens the vanilla flavor in the cream.
Dark chocolate (200g): For making decorative chocolate shards that crown the cake.
Fresh cherries or maraschino cherries (optional): Perfect for garnishing and adding a pop of color.
Baking parchment, coconut oil or butter, and cocoa powder or flour (2 tbsp): Essential for prepping the pans to ensure a flawless bake.

How to Make Black Forest Protein Cake With Sourdough Discard Recipe

Step 1: Prepare Your Pans and Preheat the Oven

Start by preheating your oven to 350°F (175°C) and lining your cake pans with baking parchment for easy removal later. Grease the sides with coconut oil and dust with cocoa powder for an extra chocolaty edge. This simple prep ensures your cake climbs beautifully up the sides and comes out perfectly intact.

Step 2: Melt the Chocolate and Coconut Oil

Gently melt the dark chocolate with coconut oil, either in a microwave-safe bowl or over a double boiler, stirring carefully until smooth. Let it cool to room temperature while you prepare the rest of your ingredients—this melt will infuse your batter with gorgeous chocolate richness.

Step 3: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. This thorough mixing ensures even distribution of your leavening agents and lets the cocoa flavor blossom evenly throughout the cake layers.

Step 4: Mix in Wet Ingredients and Sourdough Discard

Add the sourdough discard, eggs, Greek yoghurt, vanilla extract, and the cooled chocolate mixture to the dry ingredients. Stir gently until just combined so you don't overwork the batter. That sourdough discard is the secret to keeping things tender and bringing a mild tang that balances the sweetness.

Step 5: Add Hot Coffee to Activate Flavors

Pour freshly brewed, hot coffee directly into the batter and whisk until smooth. The heat from the coffee enhances the chocolate flavor and activates starches, making the cake extra moist and tender—a clever trick borrowed from Japanese baking techniques.

Step 6: Portion the Batter Evenly Between Pans

Weigh your batter for precision, aiming for about half in each pan to ensure even layers. This attention to detail makes a big difference, especially if you want those layers to stack like a pro cake artist.

Step 7: Bake and Cool Your Cake Layers

Bake your cake layers for 35 to 40 minutes or until a toothpick inserted comes out clean. Let the cakes cool in their pans for 30 minutes, then transfer to a wire rack to cool completely. This patience ensures the layers hold their shape during assembly.

Step 8: Make the Kirsch Cherry Syrup

Simmer Kirsch, cherry juice from the can, and sugar until reduced to a thick syrup bursting with cherry flavor. This syrup will soak into the cake layers, giving a sophisticated and authentic Black Forest taste.

Step 9: Prepare Chocolate Shards for Decoration

Melt your dark chocolate and spread it thinly onto baking parchment, then roll up the parchment and chill to set. Once firm, carefully unroll and break into shards that will decorate the cake with dramatic flair—this simple step takes the cake from impressive to show-stopping.

Step 10: Whip Up the Protein-Infused Cream Filling

Chill your bowl and whisk, then beat the whipping cream to soft peaks. Fold in vanilla-flavored whey protein and vanilla paste carefully to maintain a smooth, luscious consistency. This creamy filling adds a satisfying protein boost while keeping the texture light and fluffy.

Step 11: Assemble Your Black Forest Protein Cake With Sourdough Discard Recipe

Place one cake layer on your serving plate, drizzle generously with cherry syrup, and spread a third of your protein cream over it. Dot the drained cherries on top before gently placing the second cake layer over them. Repeat the syrup drizzle and apply a crumb coat of cream to seal in crumbs. Finish with a generous layer of cream and decorate with chocolate shards and fresh cherries for that classic Black Forest look.

How to Serve Black Forest Protein Cake With Sourdough Discard Recipe

A close-up view of a transparent mixing bowl filled with smooth, thick chocolate batter. The batter is dark brown and shiny, with a rich, slightly bubbly texture. A silver whisk rests inside the bowl, with traces of the batter clinging to its wires. The bowl is placed on a white marbled surface, adding a clean and bright background to the scene. The edges of the bowl show some chocolate batter spread thinly around the inside. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cherries or maraschino cherries scattered on top bring vibrant color and a sweet-tart burst with each bite. The chocolate shards add an elegant rustic crunch that pairs perfectly with the creamy layers and rich cake.

Side Dishes

This cake pairs beautifully with fresh berries or a simple scoop of vanilla or cherry sorbet to refresh the palate. A cup of black coffee or cherry-infused tea complements the layers and intensifies the dessert experience.

Creative Ways to Present

Try serving slices on dark slate plates to highlight the cake’s deep chocolate color, or cut smaller mini portions for a party platter. For a dramatic effect, drizzle extra cherry syrup and scatter edible gold leaf on the shards for special occasions.

Make Ahead and Storage

Storing Leftovers

Cover the cake loosely with plastic wrap or store in an airtight container in the fridge. It stays moist and fresh for up to 3 days, perfect for savoring your efforts over several days.

Freezing

You can freeze individual cake layers wrapped well in cling film and foil for up to 2 months. Defrost overnight in the fridge before assembling or enjoying as is.

Reheating

This cake is best served chilled or at room temperature. If you like it a little warm, briefly bring individual slices to room temp; avoid microwaving as the cream filling may lose its texture.

FAQs

Can I use other protein powders for this cake?

Absolutely! While chocolate and vanilla whey concentrate work best here for flavor and texture, pea protein or plant-based blends can be used—just be mindful they may slightly alter the taste and fluffiness.

Is the sourdough discard noticeable in the taste?

The sourdough discard adds a subtle tang and enhances moistness without overpowering the chocolatey notes. It’s a clever way to add depth and reduce waste.

What if I don’t want to use Kirsch?

You can simply omit the Kirsch for a non-alcoholic version. The cherry syrup still provides plenty of flavor and moisture, keeping the spirit of Black Forest alive.

Can I make this cake dairy-free?

Yes! Use plant-based whipping cream like oat or coconut cream and a dairy-free protein powder. Coconut oil in place of butter helps keep it luscious without compromising texture.

How long does it take to prepare this cake?

This recipe takes about 3 hours and 30 minutes, including baking and chilling times, so it’s a wonderful project for a leisurely afternoon or weekend baking session.

Final Thoughts

I honestly can’t recommend the Black Forest Protein Cake With Sourdough Discard Recipe enough—it’s a truly special way to bring together your love for chocolate, cherries, and clever baking innovation. Whether you’re baking for friends, family, or simply treating yourself, this cake delivers on flavor, texture, and that feel-good factor of using sourdough discard creatively. Go grab your ingredients and dive in—you’re going to love every bite of this unique and scrumptious dessert!