Sourdough Discard Chocolate Cake

I've made sourdough bread for years but recently started branching out and trying different things with my discard. I had made apple cheddar muffins with sourdough discard probably about 15 years ago, sourdough waffles like the ones I had tried in Las Vegas, but never really added it to anything else outside of bread products. 

I tried Chocolate Chip Cookies a while back with good results so it seemed natural to try a chocolate cake recipe. I tend to make my baked goods less sweet so I adapted a recipe I found to suit our tastes and topped it with a lightly sweetened peanut butter drizzle. This cake was moist and perfectly sweet.

Ingredients:

1 3/4 cups all-purpose flour

3/4 cup cocoa powder

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

2 eggs

1 tsp vanilla extract

3/4 cup oil

1/2 cup sourdough discard

1/2 cup granulated sugar

3/4 cup brown sugar

1 cup milk of choice

1/2 cup hot, fresh and strong brewed coffee

Preheat oven to 350° and grease a bundt pan, set aside.

In a large bowl beat together sourdough discard, eggs, oil, brown and white sugar, and vanilla extract. In a separate bowl mix together flour, cocoa powder, salt, baking powder, and baking soda. Slowly mix the flour mixture into the wet ingredients, adding in milk in between additions of flour. Mix in hot coffee.

Pour cake batter into prepared bundt cake pan and bake 35 to 40 minutes. Let cool 10 minutes before unmolding from pan, cool completely on wire rack.

For the drizzle

1/2 C peanut butter 

1/4- 1/2 milk

1/4- 1/2 C powdered sugar 

In a medium bowl mixed together peanut butter and milk until the peanut butter thins out to a drizzly consistency. This may take more or less milk depending on what type of peanut butter you use. Add powdered sugar until desired sweetness is reached. I wanted mine to be just a slightly sweet compliment to the already sweet chocolate cake. Drizzle mixture overcake and serve.