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Sourdough Double Chocolate Bread

A delightful combination of sourdough and chocolate, this Double Chocolate Bread features a crispy crust and a soft, moist center, perfect for cozy gatherings or chocolate lovers.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 slices
Course: Baking, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Can substitute half with whole wheat flour for a lighter version.
  • 1/2 cup cocoa powder
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
Wet Ingredients
  • 2 cups sourdough starter
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
Add-ins
  • 1/2 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine all-purpose flour, cocoa powder, sugar, salt, and baking soda. Whisk to combine.
  3. In another bowl, whisk together sourdough starter, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. A few lumps are fine; avoid overmixing.
  5. Fold in chocolate chips until evenly distributed.
  6. Grease a loaf pan or line it with parchment paper.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
  1. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely before slicing.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months. Reheat slices in a toaster or microwave for best taste.