A leftover ham bone and beans. A great beginning to a great soup as long as you remove the bay leaves and thyme stems before you eat it 😝 HomeCookin’

Sourdough Chocolate-Espresso Ciambella Cake •Prep Time: 20 minutes •Bake Time: 35–40 minutes •Yield: 1 9-inch ring/bundt cake (approx. 10-12 servings) Ingredients Cake Batter •All-purpose flour: 1 ¾ cups (220g) + 1 teaspoon extra to toss with chocolate chips •Unsweetened cocoa powder: ¾ cup (75g) •Granulated sugar: 1 cup (200g) •Light brown sugar: ¾ cup (150g), firmly packed •Instant espresso powder: 1 tablespoon •Baking soda: 1 ¼ teaspoons •Baking powder: 1 teaspoon •Salt: ¾ teaspoon •Sourdough discard: ⅔ cup (145g), room temperature •Eggs: 2 large, room temperature •Avocado oil: ½ cup (118ml) •Buttermilk: ⅔ cup (160ml), room temperature •Vanilla extract: 2 teaspoons •Hot coffee or boiling water: ½ cup (118ml) •Mini chocolate chips: ½ cup (90g) For the Rich Chocolate Glaze •Semi-sweet or dark chocolate: 4 oz (115g), finely chopped •Heavy whipping cream: ½ cup (118ml) •Golden syrup (optional, for shine): 1 tablespoon Instructions Step 1: Prep the Oven and Pan Preheat your oven to 350°F (180°C). Thoroughly grease a 9-inch ring mold or bundt pan with avocado oil or cooking spray. Lightly dust the inside cocoa powder, tapping out any excess. Step 2: Mix the Dry Ingredients In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, espresso powder, baking soda, baking powder, and salt until completely uniform and free of large brown sugar lumps. Step 3: Mix the Wet Ingredients In a separate bowl, vigorously whisk together the sourdough discard, eggs, avocado oil, buttermilk, and vanilla extract until smooth and well emulsified. Step 4: Combine and Add Coffee Pour the wet mixture into the dry mixture. Stir gently with a spatula just until the flour disappears. Pour in the hot coffee (or boiling water) and mix gently until the batter becomes smooth and somewhat runny. Step 5: Fold in the Mini Chocolate Chips In a small bowl, toss your mini chocolate chips with 1 teaspoon of flour (this keeps them from sinking to the bottom of the pan). Gently fold the coated chips into the batter. Step 6: Bake the Ciambella Pour the batter evenly into your prepared pan. Bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Step 7: Cool the Cake Let the cake rest in the pan for 15 minutes. Place a wire cooling rack over the top of the pan, and carefully invert it to release the cake. Let it cool completely before glazing. Step 8: Make and Apply the Glaze Place the chopped chocolate into a heat-proof bowl. Heat the heavy cream (and golden syrup if using) in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit undisturbed for 3 minutes. Whisk until silky and smooth, then drizzle beautifully over the cooled cake.