If you’ve been searching for the ultimate way to use your sourdough discard, look no further. This double chocolate bread is rich, fudgy, and absolutely decadent—more dessert than bread, but with that subtle sourdough tang that makes every bite complex and interesting.
It’s packed with deep cocoa flavor and studded with melted chocolate chunks that create pools of chocolatey goodness throughout. The texture is incredibly moist and tender, almost like a quick bread, but with the character that only fermentation can bring.
Toast it for breakfast, serve it with coffee for an afternoon treat, or warm it with a scoop of ice cream for dessert. However you enjoy it, this loaf will ruin you for ordinary chocolate bread forever.
Instructions
Prep and Preheat
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides for easy removal.
Mix Wet Ingredients
In a large bowl, whisk together the sourdough discard, milk, oil, eggs, and vanilla until smooth and well combined. The mixture should be uniform and slightly frothy.
Add Sugars
Add the granulated sugar and brown sugar to the wet mixture. Whisk until thoroughly combined and the sugars are mostly dissolved.
Combine Dry Ingredients
In a separate medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting is important to remove any lumps from the cocoa.
Mix Wet and Dry
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix—a few streaks of flour are okay.
Add Chocolate Chunks
Reserve about ¼ cup of chocolate chunks for topping. Fold the remaining chocolate chunks into the batter until evenly distributed.
Fill the Pan
Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chunks over the top, pressing them in slightly.
Bake
Bake for 50-60 minutes, until a toothpick inserted in the center comes out with moist crumbs but not wet batter. The top should be cracked and set. If the top browns too quickly, tent with foil for the last 15 minutes.
Cool
Let the bread cool in the pan for 15-20 minutes, then use the parchment overhang to lift it out and transfer to a wire rack to cool completely.
Serve and Celebrate
Dust with powdered sugar and sprinkle with flaky sea salt if desired. Slice and serve warm or at room temperature. This bread is incredible toasted, with butter, or even warmed and topped with ice cream.
Pro-Tips for Double Chocolate Bread Perfection
- Room Temperature Ingredients: Cold eggs or milk can cause the batter to seize. Let everything come to room temperature before mixing.
- Sift the Cocoa: Cocoa powder loves to clump. Sifting ensures a smooth, lump-free batter and even chocolate distribution.
- Don’t Overmix: Overmixing develops gluten and can make the bread tough. Fold just until the flour disappears.
- Use Good Chocolate: Since chocolate is the star, use good-quality chocolate chunks or a chopped chocolate bar. Chocolate chips work, but chunks create better melted pockets.
- Check for Doneness: This is a moist bread—a toothpick with a few moist crumbs is perfect. If it comes out wet, bake longer.
- Cool Completely: This bread is very tender when warm. Cooling completely allows it to set for clean slicing.
- Toast It: Toasted slices of this chocolate bread are absolutely transcendent. The chocolate melts slightly and the edges crisp up.
- Freeze for Later: This bread freezes beautifully. Wrap tightly and freeze for up to 3 months.
This Sourdough Discard Double Chocolate Bread is the most delicious way to use your discard—rich, fudgy, and absolutely irresistible.
