This cake is made using discard! It is moist, dense, deep, dark chocolate and delicious, topped off with a tangy buttermilk glaze.
Makes 1 loaf 9×5
1 Cup all purpose flour
3/4 Cup unsweetened cocoa
1/2 Tsp salt
1/2 Tsp baking powder
1/2 Tsp baking soda
1 Large egg
1 Cup granulated sugar
1/2 Cup dark brown sugar, packed
1 Tsp vanilla extract
2/3 Cup buttermilk
1/2 Cup unsalted butter, room temp
1 Cup sourdough discard
1 Cup chocolate chips
*1/2 Cup chopped nuts, toasted (optional)
Heat oven to 325 degrees, spray loaf pan or grease and flour. You can also sugar the pan.
Whisk flour, salt, baking soda and baking powder together. Set aside.
In a large bowl, mix together sugars, butter, egg, vanilla, discard and buttermilk. Add dry ingredients and stir until just combined. Fold in chocolate chips and nuts.
Pour batter into prepared loaf pan, batter will be thick!
Bake @ 325 1 hour until toothpick comes out crumb free. Cake will be dense and have a crunchy exterior, that’s the best part!
Buttermilk Glaze
1 Cup powdered sugar
2 Tbsp buttermilk
splash of vanilla exreact
Pinch of salt
Whisk it all together and drizzle over cooled cake. Garnish with fruit or toasted nuts.
Dessert is served!
Here is a link to my video: https://www.youtube.com/watch?v=LyCzhHwklM0&t=4s
Enjoy!
~J~
