Loaf and PsalmA journal from an improving homemaker

Sourdough · All year

Sourdough Discard Chocolate Cake

One cocoa layer, butter and honey, no frosting. A snack cake. The discard keeps it tender.

50 minutes · Serves 9 · One 8-inch square pan

A plain one-layer sourdough chocolate snack cake, one square cut, no frosting

“So, whether you eat or drink, or whatever you do, do everything for the glory of God.”

1 Corinthians 10:31

Ingredients

  • 10 g butter, for the pan
  • 80 g soft butter
  • 50 g honey
  • 40 g sugar
  • 1 egg (50 g)
  • 100 g sourdough discard, fed or unfed
  • 120 g milk
  • 130 g all-purpose flour
  • 40 g cocoa powder
  • 6 g baking powder
  • 3 g fine salt

Method

Making Sourdough Discard Chocolate Cake: Stir until the batter falls from the spoon in a ribbon.
Stir until the batter falls from the spoon in a ribbon.
Making Sourdough Discard Chocolate Cake: Spread it in the buttered square pan. There is no frosting.
Spread it in the buttered square pan. There is no frosting.
  1. 1

    Heat the oven to 350°F. Butter an 8-inch square pan with the 10 grams of butter.

  2. 2

    Beat the butter, honey, and sugar. Beat in the egg, the discard, and the milk.

  3. 3

    Stir the flour, cocoa, baking powder, and salt. Stir them into the wet ingredients until the batter is smooth and dark. It should fall from the spoon in a ribbon, not a dough ball.

  4. 4

    Spread it in the pan. Bake 28 to 34 minutes, until the top springs back and a crumb from the center is cooked, not wet. Cool in the pan. There is no frosting. A square with butter at the table is the finish.

From the kitchen

  • The small amount of sugar is there because cocoa and honey alone bake bitter. This is a cake, not a loaf of bread.
  • If the top domes and cracks hard while the middle is wet, the oven was too hot. Bake the next one at 350°F and do not raise it.

My note

Kept on this device, beside the recipe, for the next time you cook it.

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