Saturday, November 9, 2013

Sourdough Chocolate Cake


It's a good news, bad news kinda post.  The bad news is I currently have two washers in my basement but I can't do laundry.  I need to get a plumber to refit a pipe before the new washer can be hooked up and the old one hauled away.  The good news is I don't have to do laundry, so I baked a chocolate cake.  Way to put a spin on it!

If you've been keeping up with Sourdough Surprises, and I can't see why you wouldn't, you might remember a few months back the surprise was sourdough cake.  Jenni from Gingered Whisk and Rebecca from Cakewalk both did a splendid job with sourdough chocolate cake, inspired from this recipe from King Arthur Flour.  I wanted a piece of both those cakes so bad and ever since then I've been wanting to try it out. Both of their photos just looked so darn scrumptious. And I especially loved the idea of Jenni's cream cheese frosting.

Apparently photos don't lie!  Because this cake is so amazingly scrumptious and moist with a character all it's own!   Even though I didn't use fed starter or let my flour ferment as the directions say (because I am lazy and impatient), the flavor was still incredibly rich and the texture so tender.  If for no other reason than to make this cake you should seriously consider starting a sourdough starter.  Start now and you can have your cake in about a week.  Believe me, it'll be well worth the wait! 

sourdough chocolate cake (adapted from here)

1 cup sourdough starter
1 cup milk
1 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 cups white whole wheat flour
1 cup raw cane sugar
3/4 cup brown sugar
1/2 teaspoon salt
1 & 1/2 teaspoons baking soda
3/4 cups cocoa

Preheat the oven to 350 degrees.  Butter and flour a 9 by 13 inch baking pan.  In a large bowl whisk together starter, milk, oil, eggs and vanilla extract.  Combine flour, sugars, salt, baking soda and cocoa in a stand mixer and mix on low just to combine.

Add wet mixture into dry and beat on low until incorporated.  Scrap the bowl and mix on medium for a minute or two.  Pour the batter into prepared pan.  Bake for 30 to 40 minutes or until a tester inserted in center comes out clean.

Let the cake cool in the pan on a rack while you make the frosting.


cream cheese frosting

6 ounces butter
6 ounces cream cheese
3 cups confectioners sugar
1 teaspoon vanilla extract

Beat butter and cream cheese until combined.  Add sugar and vanilla extract and beat until smooth.  Spread evenly over top of cooled cake.
 







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