Indulge in the delightful fusion of rich chocolate and the subtle tang of sourdough discard with our Sourdough Discard Chocolate Marble Bundt Cake. This versatile recipe allows you to enjoy the cake in two delicious ways: keep it classic with an all-chocolate Bundt cake, or create a beautiful marble effect by adding cocoa powder to one half of the batter. Perfect for using up sourdough discard, this cake is a treat for any occasion!

CAKE:

• 1/2 cup oil
• 1/2 cup melted butter; cooled
• 1 1/2 cups sugar
• 3 large eggs
• 1 cup sourdough discard
• 2 teaspoon vanilla extract
• 1 cup white bread flour or cake flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/3 cup cocoa powder ** See Note

ICING GLAZE: 

• 2 cups of confectioners sugar
• 1/4 cup cocoa powder
• 2 to 3 tablespoons of milk for consistency

PROCEDURE:

1. Preheat oven to 350 degrees F. Grease a Bundt pan by using cooking spray (or butter and flour); set aside.
2. Beat together oil, butter, sugar, eggs, discard and extract with a mixer until smooth.
3. Whisk together flour, baking soda, salt. (Only add the cocoa powder if you're making a full chocolate cake) and add to wet mixture and beat with mixer for 2 minutes.
4. ** If you're making a marble cake, pour half the vanilla batter into your pan and then add the coco powder to the remaining batter and mix.  To help the the marbling affect, gently pull a spoon or knife through the batter to combine in the bundt pan.
5. Pour batter into prepared pan. Bake until a wooden toothpick inserted into center of cake comes out clean (about 45 minutes).
6. Let cake cool in pan 15 minutes on a wire rack. Invert cake onto cake plate to let cool.
7. Meanwhile, prepare Icing by combining Icing sugar, cocoa powder, and milk.  Use a whisk  to work the mixture into a thick glaze.  This glaze will set hard once dry.  Add more milk for a runnier texture and less milk for a thicker texture.